I also have the same trouble with this recipe. I follow the recipe (I have to use the desolved yeast since I can't find instant yeast here). The bread rises beautifully the first time. I gently "punch" down the dough. During the second rise in the pan, the dough begins to look dimpled on top, as though some of the bubbles are collapsing. I don't think I'm letting it rise too long. When I bake the bread, it comes out looking even more deflated and flattened on top. The bread still tastes good and my family enjoys it, but I am craving the satisfaction of a perfect loaf. What could I be doing wrong?

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