I'm new to bread making bought a stand mixer. I've made two regular loaves that don't seem to rise well I make sure the water is 110 and let it sit in the mixing bowl which I heated for 10 minutes. it seems to get a little rise after an hour but my bed usually Falls flat and is hard. I tried making challah today it was so sticky I couldn't even braid it. I'm just so discouraged and I used was new Rapid rise from freshman. I'm ready to give up
Assuming that you're using Rapid Rise yeast from Fleischmann, you don't need to heat the water. You can just add the yeast to the rest of the dry ingredients. Don't be discouraged. Millions of people successfully make yeast bread every day (and we all have failures!). It would be helpful for you to post the ingredients to your recipe and the techniques you used. Is the yeast within the time limits that are printed on the labels?
You'd be surprised how much you don't know you don't know. 😊
Don't give up so soon. Anyway, you've got the mixer now. You will learn how your dough looks and feels at different stages, poke tests to judge rise, windowpane test for gluten development, how to handle sticky dough and make it smooth, and on & on. Breadbaking is simple, yet complicated.
Your loaf looks pretty good, but a crumb shot is required, along with Pete's suggestion.
Best thing to do while awaiting answers to your specific questions is use the search feature and read, read, read.
Even though it's a different method for this type of yeast - it should still work. What you really need to do is describe the methods and times - but beware - that's all I can say. Oh I forgot - drop the temps to 90. Enjoy!
The temperature of 110 deg F is intended for a small amount of water to activate the yeast, not as the temperature for all the water for the dough. And as another comment says, you don't even need to dissolve the yeast at all. Just mix it in with the other ingredients with room temperature water.
Water that hot would affect the dough and make it soft and sticky, and affect the yeast performance. You didn't tell us the recipe, but don't start out making challah. Start out with a simple white bread. Once that's under control you can branch out and try more challenging breads.
TomP