We're sorry to hear that you're having some trouble, Susan! Most often when bread doesn't brown while baking it's a sign that the dough has over-proofed. When this happens, the yeast cells eat up most of the available sugars, not leaving behind much to brown during the bake. In the warmer months, dough may rise faster than is listed in a recipe so it's best to use the rise times given as a guide but go more so by how your dough looks and feels in comparison to the recipe. We hope this helps! 

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