I'm another one who's caught the home-baking bug - sometimes using a breadmaker, sometimes by hand.
But going back to the OP, that definitely looks like too much yeast (and salt), which can supposedly inhibit rising (the fact that recipte comes from a yeast packet suggests they want to shift more yeast!). A standard recipe that works seems to be: 500g flour, 300ml water, 1tsp yeast, 1tsp salt, with fat and sugar as optional extras, though they definitely improve texture, taste and keeping qualities. I found olive oil gives too, er, oily a texture, but rapeseed seems to make it softer. I usually put a squirt of clear honey in rather than sugar. This all usually rises in an hour or so in the airing cupboard.
A couple of tips gleaned from the River Cottage bread handbook: roll the shaped dough in wholemeal rye flour for tastier crust. And start with the pre-heated oven as hot as it will go (probably c.260) for the first ten minutes and pour boiling water into a tray to get steam, then reduce to, perhaps, 180/170, for another 20-30 minutes, depending how dark the crust got at the hot temperature.
I've always been disappointed by the crust from my breadmaker, but now tend to use the dough setting and bake in the oven. Bizarrely, the RC book makes no mention of breadmakers - must be beneath them!
