For years, making bread was like flipping a coin - sometimes it works, sometimes it doesn't. I read many receipts to try to figure out what works and what doesn't. Some of them blame it on the salt - if you put in too much too early, it might kill the yeast. Some blame it on the fat - too much fat would also kill the yeast. After countless trial-and-errors, I finally get to the point where each loaf comes out well risen and the whole family can now count on it for breakfast.