It sounds like your loaf was over-proofed, Carol, which is a common reason why dough falls in the oven. Basically, it means the loaf was left to rise for too long and dough stretched out and weakened just too much to face the heat of the oven. Next time, try reducing the rising time slightly and/or reduce the amount of yeast by 1/4 teaspoon. Sometimes this small change is all it takes to go from a sunken loaf to a perfect one. Good luck! Kye@KAF

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