Hi Jeanie, it sounds like there might have been a mismatch between the pan size and the amount of dough the recipe called for. If you're using a standard loaf pan (about 8 1/2" by 4 1/2"), then the recipe should call for 3 to 4 cups of flour. If it's more than that, you might consider scaling it back or using a bigger pan. The other possibility is that the dough fermented too quickly and was left to rise for too long, which happens often during the warm summer months. You can try using cool water when making your dough to help slow down how quickly it expands. This should result in a sturdier structure as well as more complex flavor: bonus! We hope this helps, and feel free to reach out to our Baker's Hotline if you'd like to troubleshoot further: 855-371-BAKE(2253). Kye@KAF

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