Hi there, Lee! We're sorry to hear that your bread didn't turn out quite as expected! Most often when a bread doesn't brown well it's because it was a tad over-proofed — this indicates that the yeast cells have eaten up most of the available sugars, not leaving behind much to caramelize during the bake. We'd suggest using a slightly cooler liquid to slow the rate the dough rises at. You might also try brushing the top of the loaf with milk or an egg wash at the end of the second rise. We hope this helps and happy baking! 

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