The flavor of this bread is perfect, and I know the texture will also be perfect when I actually make it correctly! I've tried this recipe twice, and both times it has not risen appropriately. I do not have a food scale, but measured the flour as recommended, by fluffing it, spooning it into the measuring cup, and leveling it off with a knife. I used water that was about 110 degrees F - is that what lukewarm is supposed to be? I kneaded it in my KitchenAid mixer with the dough hook on speed 2 for 5 minutes, as mentioned on the step-by-step blog comments. The dough was sticky, but it all pulled away from the sides of the bowl and formed into a ball nicely. I then let the dough rise the first time for about 1 hour and 45 minutes. I let it rise the second time in the loaf pan for 1 hour, and then did the "poke test" as mentioned on the blog, and the dough did not spring back automatically, so I put it in the oven at that point. Maybe I shouldn't have, because it was not risen even to the level of the 9x5 pan at this point. I also did not change any of the ingredient amounts to adjust for the larger pan - would this affect its ability to rise? I only have a 9x5 pan, so it didn't rise an inch over the top as it says to have it do in the 8.5x4.5 pan. The bread came out very dense and not risen like it shows in the photos. It still tastes great. Any advice on what I need to do differently? I am determined to get this right!

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