Did you use King Arthur flour? Other flours are lower in gluten, which can lead to crumbly bread. Did you beat at high speed for the full time the recipe directs? Insufficient beating can yield gluten that's not fully developed. Did you measure your flour using the "sprinkle and sweep method," rather than dipping your cup into the canister and leveling off? Too much flour in a bread recipe can cause crumbling. Beyond that - you might want to call our bakers' hotline, 855-371-BAKE (2253), so you can have a conversation with someone. One way or the other, we'll help you get to the bottom of this! PJH

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