My sister recently gave away her bread machine - which she only used for dough - and got a KitchenAid Pro mixer. She's using exactly the same ingredients as she did in the bread machine but she has two problems that doesn't make sense to either of us.

1. Her white/wheat bread - 2/3 white and 1/3 whole wheat - does not, nor has ever browned since she started using the KA! Same flour, same everything yet it doesn't brown. The dough made from the bm always browned very nicely. Her all white bread browns just like it should - only problem is with the part whole wheat!

2. She tells me that she (nor her daughter, nor our brother - all 3 just switched to the KA) can't get a high rise other than the first rise. When they put the dough in the pans, it just raises very little and absolutely no oven spring to speak of. They’re all using Fleishmann’s Instant Yeast. They’ve proofed the yeast and it’s live...just can’t make it past one rise.

They're using simple recipes...exactly the same measurements as in the bm.

1 1/4ish cups water - as needed
2 c. bread flour
1 c. whole wheat flour
1 tsp. kosher salt
2 tsp. yeast

Anyone have any ideas? We'd sure appreciate some insight and I told her last night that I knew just the place to ask - ta-da!

Thanks, Franzia