I have tried many times, both by hand and by machine, to duplicate the taste and aroma of the bread ny mother baked in England before WW2.

I was told recently that the problem is with the yeast. I don't think American-style dry yeast was available in England then. As far as I remember the yeast was produced by a local brewery and sold in small quantities by a local shop.  The brewery, of course, used top-fermenting yeast which was skimmed off the fermenting beer, so it is is possible that I can never achieve the same flavor in the USA.  Only breads approaching the required result have been various versions of sourdough breads. Even those are not the same.

Does anyone have any suggestions please?