Made a couple of years ago… Now flour is never on the shelves in the supermarket, or if there is there is no yeast!
I think the photo shows we had brie with it, on burleigh ware plates.
It had a very good rise, probably because my hubby used flour and yeast separately. The problem with ready mixed bread making kits is that they don’t always rise well and you have to get the amount if moisture and temperature right so that it is soft enough to rise but not too squidgy. But you can always add extra flour if it’s too wet. The dough needs kneading to stretch it and get the gluten in it working. Obviously this doesn’t work with gluten free flour.
Anyway, looking forward to baking again.