I just made 2 loaves of Amish White Bread. They both were a total disaster. This is a bread I have made before. This time, the yeast would not/did not proof. I don't know why. I measured the temp of the water and measured the sugar and the Yeast was not expired. Yet it would not proof. Any ideas as to why ? The dough was a mess, it was gnarly and would not come together. Perhaps too much flour? I did measure the flour (6-cups). And, the bread did not rise - not at the first rising, and not at the second rising (when it was in the loaf pans). And it did not rise in the oven while baking. I was devastated. I don't know what I did wrong.

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