>I tried to make a yeast-bread tonight, but it didn't rise at all. I
>bought the yeast 1 week ago. I spread it in warm milk, but it came into
>a cluster, but not dissolved at all. I made yeast-bread few years ago.
>When I put yeast in warm water, it bubbled, but not this time. The
>yeast I used is Active Dry Yeast. It's winter time now so I guess the
>rising time is needed longer. Therefore, I put the dough for over 3
>hours. When I pour yeast mixture in mixing bowl, it's not warm or hot
>at all. Does it matter? Is there any possible reason why the dough
>doesn't rise at all?
>
>Thanks to all!

Next time, before mixing in the flour, combine the yeast with some of the
liquid and a small amount (about a half teaspoon) of sugar from the recipe.
Mix it real well and cover it with a sheet of waxed paper. If it hasn't become
foamy within 5 minutes then throw it out. Your yeast is dead. This will keep
you from wasting all your ingredients.