Hi Linda. It sounds like there may have been a bit too much flour in the dough. For ideal measurement accuracy, we recommend fluffing the flour with a whisk or spoon, sprinkling it into the measuring cup, and scraping off the excess. The other possibility is that the first rise was a bit too long, and the gluten got tuckered out and didn't have the strength to hold a good rise the second time or when it was baking. We encourage you to reach out to our friendly Baker's Hotline staff to help troubleshoot at 855-371-BAKE(2253). Kindly, Annabelle@KAF

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