Traditional (single rise) method

Dough doesn't rise
Check yeast activity - check our Activity Test - Liquids too hot (over 130° F (55° C)

Loaf heavy with coarse texture
Increase kneading time - In USA, use bread flour only; in Canada either all-purpose or bread flour - Decrease amount of flour by 1 tbsp/ cup - When proofing, allow dough to just double in volume

Loaf collapses
Decrease yeast by 1/4 tsp - Increase flour by 1 tbsp/cup - When proofing, allow dough to just double in volume

Bread has a sour taste and yeasty smell
Proof dough covered in a warm, draft-free place (not over 90° F / 32° C) - Do not over-proof (over-rise)

Bread Machine method

Dough doesn't rise
Check yeast activity - Forgot to add yeast?

Loaf short, heavy with coarse texture
Decrease flour by 1 tbsp/cup - In USA use bread flour only; in Canada, either all-purpose or bread flour

Loaf mushroomed over edges of baking pan
Is recipe size correct for the particular baking pan? - Decrease yeast by 1/4 tsp

Loaf rose and collapsed during baking
Decrease yeast by 1/4 tsp. - Increase flour by 1 tbsp./cup

Misshapen loaf
Measure carefully using standard liquid and dry measuring utensils