Having a problem making bread. I have a recipe that I use all the time and
make it in a bread machine. Bread is coming out dense and doesn't rise out
of pan as before. Seems the only difference is a brand of flour that is new,
"Red Label" brand, my questions is this, could the flour not being presifted
make the bread dense? I didn't sift it myself nor have I ever sifted the
flour.

I've made this many times and this is the only change that I had made is the
flour.

Also, even though flour says it is presifted, would you recommend that it
still be resifted?

M.A.W.