Hi - First, check the inside top measurements of your bread pan. If they're greater than 8 1/2" x 4 1/2", then that would account for the lower rise. Many people use a 9" x 5" pan without realizing it can make so much difference in the look of the loaf. If you've used a 9" x 5" pan, and let it rise 1" above the rim, then it rose too long, and simply didn't have enough oomph to continue to rise in the oven. If your pan measures 8 1/2" x 4 1/2", then the answer isn't as apparent. Could be your oven wasn't hot enough? Be sure to use an independent oven thermometer set inside the oven; in other words, don't rely on your oven thermometer dial, as ovens can be very inaccurate, especially as far as saying they're preheated, when they're actually far from being up to full heat. Beyond that - I'd suggest calling our hotline, 855-371-BAKE (2253); perhaps a real-time conversation will help you get to the bottom of this. Good luck - PJH

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