Naiyya, it sounds like you might be having a flour issue. If you’re not using our King Arthur Flour (or flour with a similar relatively high protein level), the dough can only rise so high before it stops rising and starts to fall. The dough simply doesn’t have the necessary strength to keep going and press itself up against the lid. The tearing you mention is also a potential sign of this. The solution? Without access to a higher-protein flour, I think you’d need to tweak the recipe to make more dough for the same pan, so that it doesn’t have to rise quite as high to fill the pan. If you want to experiment, try doubling the recipe, then using maybe 2/3 of the dough in the pan (you can make rolls with the remaining dough). If this fixes the issue, and you end up with a finished loaf with square corners, one that filled the pan as it baked — there’s your answer. Hope this helps — PJH@KAF

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