Bread-baking help needed! [View all]

[Sparkly]

I am making Anadama bread. (Anyone else remember this, from when Pepperidge Farm used to sell it?). It can also be called "cornmeal and molasses bread."

It didn't rise! I don't know why, because I made this recipe before (decades ago), I thought the yeast looked fine, I kneaded it for 10 minutes as directed, etc. It's just a really dense lump.

The only difference I can think of is that the cornmeal is heavier grained, but there isn't all that much put into it. It uses milk rather than water, but that shouldn't be such a problem.

QUESTION: I just read online that it can be revived by making a thick paste with another package of yeast and working that into it. Anybody ever tried this before?

TIA!