I tried this yesterday and it was just okay. I will have to get the ascorbic acid since my bread did not rise that high, it just went down the outside of my loaf pans. Angie, it sounds like your bread rose, then collapsed if it went down the side of the pan. Perhaps it was a bit too soft? Did you let ti rise more than 1" ovr the rim of the pan? I don't think ascorbic acid is the issue here - try making it again with a bit firmer dough, and letting it rise till it's 1" above the rim of the pan - no more, because it'll rise more in the oven. Hope your next attempt is more successful - PJH

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