Hi Kathleen, if possible, we'd recommend using instant yeast instead of active-dry yeast to see if that helps. If you aren't using King Arthur Flour, we'd definitely suggest trying out using our flour since that's what the recipe was written with and the protein content would have a great deal of impact on how the bread rises. It sounds like the yeast didn't have enough oomph to give the dough enough rise or that the gluten wasn't strong enough. 

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