On Mon, 19 Oct 2020 02:53:55 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, October 17, 2020 at 10:55:30 AM UTC-4, KenK wrote:
>> I've done some experimenting with my old bread machine. I used all-purpose
>> flour and active dry yeast. The loaf was very small, hard and lumpy. I
>> tried again with bread flour amd bread mahine yeast. Nice large tasty
>> loaves.
>>
>> I'm surprised that the flour and yeast made that much difference.
>>
>> I last used the machine many years ago and I thought I had successfully
>> used all-purpose flour and regular yeast then. Maybe flour and yeast have
>> changed since then?
>
>What kind of all-purpose flour was it? A soft, southern-style flour that's good
>for biscuits? Or a higher-protein northern flour? If you don't know the protein
>content, we can guess from the brand name.
>
>Cindy Hamilton

Ordinary bread is not fussy about type of flour, AP should be fine.
I'd say the yeast is suspect, probably old. I always proof yeast
prior to use, even with my bread machine. Simply stir the yeast into
a cup of slightly sweetened water, if it foams then it's good to use.
And I keep my yeast in the freezer and still I proof it. If yeast is
sitting out at room temperature it's likely dead... even most stores
keep yeast refrigerated, but if frozen it will keep well for at least
ten years.