Sorry to hear about the low rising bread, Paul! If the yeast is new and seems to be behaving in other recipes, then the room may be too cool for your bread to rise. Try to find a place in your room that’s between 70°F and 80°F. Many bakers find their electric oven, with just the light turned on, is a good option.
Another common pitfall is flour measurement. Too much flour can result in dense, dry dough that rises poorly. We recommend using a scale to measure flour (as well as your other ingredients) whenever possible. Here's a great video on how to measure flour the King Arthur way, if you don't have a scale. As always feel free to call our baker's hotline at (855) 371-2253 for live help!

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