My background: Use a bread machine lots of times. Made bread (to some
level of success) by hand a few times. Decent "cook", not at all
experience "baker", though my mom was pretty good and I watched (or
helped) her many times.

So I have been playing with making bread with the help of a Kitchen Aid
Mixer. Don't bother telling me to do it all by hand; my current live
compromise stands at using the mixer (vrs bread machine or buying it).
One of the recipes I have tried several times with quite *miserable*
results was the Delia Smith one for Plain and Simple White bread. I
suspect ingredient differences are at the heart of the problem, but I'd
love to have some help. I could just try a different recipe, but I get
stubborn sometimes....I'd also like to be able to reliably use British
recipes, so solving the problem would be nice.

I am in Canada for reference. Now, from the recipe, here is where I find
difficulty, ingredient wise:

- She specifies "strong white bread flour". I use "bread flour". I seem
to remember Canadian flour is considered strong (not soft), but...
- She specifies "easy-blend dried yeast". Now I use "active dry yeast",
which I really would think is identical, but she only uses 1 teaspoon
for 700g of flour, which seems quite low. Is the british teaspoon wacky,
the yeast different or is this right?
- "golden caster sugar" -- I was using granulated, but it seems that
actually caster might be a lot closer to powered sugar. Comments?

Thanks for taking the time to read this far at least!

PK