Hi Asma, one of the most common reasons why bread sinks in the middle is because of the flour that's used. If you're not already doing so, be sure you're using King Arthur All-Purpose Flour. It has a higher protein content than most other brands, which means it's stronger and will support the structure of your loaves better. Another reason why loaves sometimes fall is over-mixing or under-baking the batter. Make sure you're not beating the batter and incorporating excess air, and only remove the bread from the oven once a toothpick inserted into the center comes out clean. You can run a knife around the edge of the pan as soon as it comes out of the oven. Let is rest for about 5 minutes and then gently turn it onto a rack to finish cooling. (Take these steps unless the recipe includes specific instructions that say otherwise.) We hope that helps, and happy baking! Kye@KAF

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