I use a bread machine to make my dough, then knead and bake in a bread pan in my oven. I have done it this way for many years. I always used the fleischmanns bread machine yeast in a jar.
When Covid hit I was unable to find any yeast at all in the local stores. flour was a problem too until I found KA online. I finally found active dry yeast at Costco and bought 2 lbs. This yeast worked well for the last two+ years.
I ran out recently so I bought another 1 lb package of the same brand. The dough rises nicely but the top collapses during backing. Will a little more yeast help with the problem.
I am using KA bread flour and/or Bob’s Red Mill Artisan flour, I also use a cup of whole wheat pastry flour. This is the same flour that I have been using for many years.

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