Hi Michael! We are sorry to hear that your bread didn't rise to the occasion. There are many possible reasons why a yeasted dough may not rise, including yeast freshness, air temperature, and flour measurement. Here’s a link to a great blog on how to check your yeast’s freshness.  If the yeast is new and seems to be behaving in other recipes, then the room may be too cool for your bread to rise. Try to find a place in your room that’s between 70°F and 80°F. Many bakers find their electric oven, with just the light turned on, is a good option.  Another common pitfall is flour measurement. Too much flour can result in dense, dry dough that rises poorly. We recommend using a scale to measure flour (as well as your other ingredients) whenever possible. Here's a great video on how to measure flour the King Arthur way, if you don't have a scale. If you'd like more help troubleshooting this recipe, please don't hesitate to contact our Baker's Hotline. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST; you can reach us by phone at 855-371-BAKE (2253), or via CHAT.

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