When making bread, results will always vary. Below are reasons why bread may not rise as much, at all or rise too much and fall:
  1. Did you forget to put the yeast in? Put the correct amount of yeast in.
  2. Was your yeast old or past the expiration date? Check the dates on all yeast purchases and store yeast in refrigerator to make it last longer.
  3. Was the water too hot or too cold? Water should be room temperature.
  4. Did you measure your salt with a tablespoon instead of a teaspoon? Be careful when measuring - use the correct size of measuring instrument.
  5. Is your machine close to doors or windows? Keep away from doors and windows.
  6. Did you not put in enough sugar or liquid? If the bread does not have enough of these two ingredients, it may not have enough gluten to develop a strong rise. Increase the ratio of bread flour or add 1 1/2 teaspoons to 2 tablespoons of vital gluten.
  7. What type of flour was used and how was it measured? When making bread, bread flour should be used by measuring it in a measuring cup - being careful not to pack it in. Using old flour will also cause bread not to rise.
  8. Are you using quick rise yeast? When using this type of yeast, instead of Active Dry Yeast or Bread Machine Yeast, merely decrease the amount used. As a general guide, we recommend using 1/2 teaspoon of Fast-Rising yeast per cup of flour.
    3 cups flour = 1 1/2 teaspoons Fast-Rising yeast
  9. Are you experiencing Hot Weather/Cold Weather/High Humidity? Salt may be increased by 1/8 to 1/4 teaspoon to keep the dough from rising too quickly and then falling.
  10. Still not rising? Increase yeast by 1/2 teaspoon or decrease salt by 1/4 teaspoon.
Helpful Hint:
When putting in salt, sprinkle it around the sides of the bread pan so it does not touch the yeast.