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you will never get the same amount in a spoon so it will be better if you going to general dollar store and get a scale, the cheaper one cost around $2.50 that way you will know the exact amount of the 7 grams.
Are you using a mix? Maybe the yeast is too old. It's best to make a fresh recipe using ingredients of known freshness. Sifting it yourself adds air to the mix etc. There are lots of tricks. Too much salt kills the yeast. Not enough salt does not allow the dough to have a closed cell for the yeasts carbon dioxide to stay in etc.
Make sure you are using the correct type of yeast. The old style active dry yeast is not as good. I recommend that you try Red Star Quick Rise Instant Dry yeast. Also be sure to store the yeast in the refrigerator. And, if you are not using a mix, try King Arthur Flour, it costs a bit more, but their tighter standards means you get more consistent results. They also have bakers who will answer your questions for free at 802-649-3717.
Assuming it's getting warm, it's probably stale yeast in the mix. No telling how old the yeast is inside the mix. Try mixing in a fresh packet of Fleischmann's Yeast (http://www.fleischmannsyeast.com) purchased fresh from your local grocer. I bet that'll do the trick
Accurate measured ingredients, fresh and best ingredients (especially yeast and flour), warm liquid (110 degrees), use peanut oil instead of butter (raises well and stays fresh longer), pkg. Rapid Rise yeast is same as bottled bread machine yeast and is always fresher (1 pkg equals 2 1/4 tsp.so use jarred yeast for odd amounts, ie. 5 tsp=2 pkgs + 1/2 tsp from jar). Wheat bread will rise good and drop a little but stays good for slicing. Oster's pan is too large so I cut loaf in half length ways for smaller and easy to slice pieces.
To make it light and fluffy you need to add more water or milk so that the dough is sticky, also add a little more yeast. You will have to experiment to get the right quantitys but as a rule if the recpie adds 2 tsp of yeast i add 1 more, with the water if it aske for 10ml extra for every 100gm of flour.
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