Aww, that's frustrating, Kim! We've definitely been there. Have you tried using a yeast that's designed for enriched or sweet doughs? SAF Gold Yeast is the one we use, and it has extra strength to work through all of that sugar and still give your dough a good rise. It may be worth trying!

We don't expect that the raw sugar specifically caused the problems. It may have eventually risen (at least a little bit in the oven) but it's hard to say for certain without seeing/feeling the loaf.

We'd love the chance to talk through the recipe with you, so we encourage you to reach out to our free and friendly Baker's Hotline staff to help troubleshoot at 855-371-BAKE (2253). Kindly, Annabelle@KAF

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