Hi,
I'don't know but aobut the regal --
but i can say that the temp of the water is VERY important
it needs to be tepid ... i think more like 110o, can't find the book i useually check. Wram bath water ....

One way to measure if you have a microwave with a temp prob use that! put in a cup of water and sick in the prob set for say 100o and remove when done measure amount needed for recipe .... wahla!

if the mix is old you will have prblems with the yeast too. Yeast is a living organisim that needs to be activated to work. Sugar helps to activate as well.

in bread machines you need to keep the yeast and liqid seperate till it is mixing hense order is important ... my order is useuall ... dry, liquid flour THEN yeast :)

hope this helps ...
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