i do not know which supermarket in SD has fresh yeast in bricks, i shop in puerto plata. look in fridges next time you are in SD, levadura fresca de levapan. the same company makes levadura seca in those small pots.
your problem is really not yeast but the way you make bread. listen to me and listen to me good: do not bake bread in bread maker, no bueno. use bread maker to knead the dough. regular dough program, including rise, is about one and a half hour. you can ignore that option. just put ingredients in the machine with 3 teaspoons of yeast only. put the machine into dough program. takes about 15 minutes to knead. switch off or unplug the machine, you don't need it connected to power anymore. you can leave the dough inside for an hour or put it for an hour in a slightly oiled bowl, covered with a cloth. after that hour you take the dough out, shape it into a loaf and place in baking form/tray (greased). leave for about 45 minutes, bake.
takes longer, i understand. but uses lest yeast and the bread will taste better, trust me.
the alternative is is no knead, zero effort bread: 3 cups of flour, pinch of salt, half a spoon of dry yeast, 1 and 1/2 cup of warmish water. mix everything with a spatula, just so that the dough forms, it should be quite firm. cover with a plastic bag, leave on the kitchen counter overnight.
the following day pour the dough onto lightly floured surface. it will be sticky, no worries there. with flour hands fold the dough few times, it will start to visibly come together. form a soft ball, place it on floured cloth, fold the cloth to cover it loosely. about one hour later turn on the oven, place glass or ceramic baking dish inside (i use pyrex round dish). heat for 30 minutes to 200 degrees celsius or so. carefully remove the dish from the oven. uncover the dough and flip it inside the dish. it should sizzle a bit. cover and place in the oven. bake for about 30 minutes, uncover, bake for 15 minutes more.
yeah, i can imagine you will say all this is more effort but trust. it's worth it.
lately i dropped bread machine completely. i use kitchen aid standing mixer for my breads. finish kneading by hand. i also moved from yeast breads to sourdoughs. made my own starter form rye flour and use that. i believe good bread takes a bit of effort.