In article .com>,
"Cakelover" > wrote:

> 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?

How warm was the milk? If it's too warm, you could have killed it. If
you microwaved the milk to heat it, the milk might have some superheated
pockets that could have killed the yeast. Proofing range is 105 - 115
degrees F.

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