Flat Bread

There's something about baking with yeast that eludes me. I can't figure it out. As much as I hate to admit it, I can't do it. Yet.

I tried another bread recipe yesterday. It fell flat. Literally.





I don't know what I'm doing wrong. The darn dough never rose. I measured the temperature of my water down to the degree. I followed the directions to a tee. I just can't pinpoint the point of no rising.

Not that I'm keeping a list of failures (I am), but here goes:

• Cinnamon Rolls - 12/24


• Pizza Crust - 1/16


• Buttermilk Bulgur Bread - 1/24
  

Hear me now elusive yeast bread. I will overcome. There will be a day when I serve fluffy cinnamon rolls, crusty wheat bread, and oooey-gooey pizza on homemade crust.

I just need to figure it out. Any suggestions?