The first few slices of my bread had the same texture as the one in the picture. The loaf became more crumbly towards the center, and there was a hole in the middle of bread. Can anyone give me some suggestions on what I should do to make a perfect loaf? I mixed the dough using a bread machine and baked in the pain de mie pan. Thanks in advance. Iris, this sometimes happens to me, too. It's from the dough expanding unevenly as it bakes. I'd suggest shaping the bread by deflating thoroughly, flattening, then rolling into a log to make it as uniform a texture throughout as possible, prior to putting it into the pan. That should help - PJH

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