Hi Jeremy, sounds like you may want to check the size of your loaf pan to be sure it's the standard 8 1/2" by 4 1/2" size. When using this size pan, the dough should rise about 1" over the edge of the pan in the center. It will have a bit of "oven spring," which means it will continue to rise slightly during baking, so the final loaf might be closer to 2" over the rim of the pan. If you let the dough rise higher than about 1" in the center, it's more likely that the loaf will then collapse during baking. You can try pushing your loaf a bit further next time, but just be wary that you're testing a delicate balance and the result of going too far is a loaf with a bit of a dip in the center (not the worst thing!). Kye@KAF

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