perspicacious wrote:

>Picture says it all...
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>http://epaperpress.com/temp/bread.jpg
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The usual causes of bread collapse are...

too liquid a dough, so the dough doesn't have enough strength to hold
together

too much riser, so the bread over-rises and then collapses

not enough kneading, so the bread dough isn't developed enough.

The most common cause is too much riser. Try cutting your yeast by
about 1/3, and then play with it from there. If you used a bread
machine, an excellent resource is any of the "Bread Machine Magic" books.

Mike