Dough has Risen Poorly or not at all

1. Yeast was stale. See Using yeast.
2. Liquid for dissolving yeast was too hot.
3. Dough had too much soft flour, sugar, salt, fat or eggs.
4. Yeast came in contact with salt or too much sugar during mixing.
5. Dough was under- or over-kneaded.
6. Oven temperature was too low.

Heavy bread (Often the crust is dark and the loaves are misshapen.)

1. Dough had too much liquid.
2. Dough rose too much during first rising.
3. Dough did not rise enough before baking (second rising).

Soft, puffy bread (Often the crust is pale, the loaves flat and the crumb loose with open holes.)