Help! This bread simply will not rise. Good temps in my apt (70 to 75) plus I'm doing the pilot light trick with my oven to get it more in the 80 range. Barely puffs. Made it twice, once with max water, seemed too dense wouldn't rise, made it with min water, rose better, much better feeling dough, but still not more than %50 rise (pushing it). On second rise after an hour and a half, still an in BELOW top of 9x5 pan. First try used 110 degree water, second batch closer to 90. Instant yeast expiration is July of next year and I've kept it in the fridge either way. All ingredients weighed to hundredths of an ounce accuracy. Need help!! Thanks!

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