Good morning. ok i tried this yesterday as a beginning baker and have a few questions. First let me say the taste, color consistency are great and I'll definitely try again. However my top sank from about 2 inches above the rim to level with the rim about 10 minutes into the oven. it resembles one of those flat top sandwich loaves. here's some things i did rightly or wrongly: in my ingredients in accicentally put in one extra ounce of water so i kept sprinling flour into the mixer until it stiffened up nicely . i let it rise until it doubled. however, it rose quickly when i proofed it, mabye 45 mins and it was over the rim so i put in the preheated oven. im open to any and all suggestions. thank you. Good for you, jumping into yeast baking! Even the "flops" are tasty, right? Sounds like with too much liquid initially, the dough rose too much/too fast, and once it got into the oven it was unable to hold onto that rise (because it simply ran out of real estate - the crust to support it/contain it), and it sank. Did you knead by hand, stand mixer, or bread machine on the dough cycle? If bread machine, it might have risen faster, too since the bread machine develops the dough so thoroughly. Next time, try cutting the yeast back 1/4 teaspoon, to 2 teaspoons. And don't let it rise more than 1" above the rim of the pan before putting it into your hot oven. Practice makes perfect - but perfection doesn't have to be the goal. It's the journey, as much as the destination... Cheers - PJH

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