Bread-Bakers v005.n025.1

 I have not had any success with recipes in the Fleischman Breadmaking 
 cookbook.  The bread turns out with hard crusts, dry and heavy for
 whole-grain bread, egg bread and whole wheat bread.  I was wondering
 if there is a difference between Fleischman's breadmaking yeast and
 instant yeast?  Secondly, are there any differences between American
 measurements and Canadian measurements?

 I anticipate your assistance, 
         Karla