Hi Tami, it sounds like there are a number of factors to consider here. It's true that a bit of humidity often benefits rising dough; it keeps things from drying out and ensures a tender and moist final loaf. For that reason, you might want to try heating up a microwave-safe glass full of water (something large enough to hold 2 cups is ideal). Heat the water until it's boiling, then place the dough in the microwave and shut the door. (No need to cover it since the steam and moisture inside the microwave will prevent it from drying out.) This will act like a little proofing box and encourage the dough to rise. Avoid using the proof setting on your microwave, as that can often be too hot and cause the dough to rise too quickly.

Keep an eye on your dough as it rises, especially if you're baking with whole wheat flour. This kind of dough tends to rise faster than dough made using all white flour. As for the yeast, we recommend using SAF Red Instant Yeast for best results. It's reliable and fast. It's what we use in the test kitchen when we want guaranteed results. We hope this helps, and happy baking! Kye@KAF

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