I need some HELP

Hi, to tall. I am in hopes you can help me here. I have a real issue with making bread... meaning; I have tried like 15 times (in different time frames) to make a simple soft, light and fluffy white bread (the one with big bubble) but all I get is a heavy and strong one.

At the moment I used a Dak WelBilt Machine set in manual to mix and kneel all ingredients. Since I dont have the machine manual, I use a book by Lora Brody and Millie Apter "bread Machine Baking-Prefect Every tme"

1 1/2 teaspoons of dry yeast or 0.3 Oz of fresh yeast

1.5 Cups of White bleach flours (where I am located there is no unbleached flour or the like)

1 Teaspoon of white sugar (for some reason brown sugar does not give me the desire result)

1/2 teaspoon of salt

1 tablespoon of unsalted butter

1/2 cup of warn water

A let all the ingredients set a room temperature. I them warm the water to about 110F, add the sugar and later the Yeast. Wait about 10 Minutes. I activate the yeast first.

Later I mix all the ingredients in the machine, set it to manual, and forget. This machine manual cycle last about 105 minutes, were it kneels in two sessions.

_____________________________________________________________
There is a couple of thing I have to say about my yeast experience. I have used so far 3 types. Two of them are dry yeast and the other is fresh.

1) A fine very brownish yeast. I have to say that when I activate it, I don’t get much activity other than a very light and thing foam.

2) Fleishman’s Highly Active yeast. This one is fine grain and is whiter/clearer than the former. When activated I get a thick and full foam.

3) Fresh Yeast. This one is weird, since I get even lest foam than the first one, but you can head the activity, I mean, I bubbles. Also, when I mixed it with the rest of the ingredients, I get foam. My guess is that I react with the flour.

Any comments?
_____________________________________________________________

One the machine finishes its manual cycle I remove the dough, put it on a grease container and let it stand for 45 minutes.

After this, I put the doug on a preheated 425 gas oven for 10 minutes, later lower the temp to 350 for another 10 minutes.

My results are not what I am looking for. I want a soft fluffily bread. I will cry out of joy if I had the side effect mention in many about to much yeast and the dough pour of the machine.

Even though my great rises, It thick, and heavy.

Any suggestions, PLEASE!

Thanks for taking the time to read this!