I am using a new container of yeast from the store; I keep it well-sealed (it's a small jar) and refrigerated.
I make sure to use warm water in bread recipes - I check the temperature using a digital kitchen thermometer.
I follow instructions to let the dough rise in a warm, moist environment - I put it in the oven (which is off, but was recently warmed to 100 degrees or so) with a steaming cup of hot water.
However, my bread still doesn't rise - not in the breadmaker and not when made by hand.
Should I use more yeast? If so, how much more? (..as in just a pinch more, or as in double or triple the amount?) Should I use more sugar, so the yeast has something to eat? I'm really at a loss here. Should I give it up and use different yeast? If so, what's a trusted brand?