It sounds like you're working with some soft, delicate bread, Peggy. The first thing to make this task as easy as possible is to ensure you're using a very sharp, serrated bread knife. Next, try using a sawing motion rather than exerting downward pressure, which can make soft loaves collapse. Lastly, you can consider using bread flour and/or baking your loaves slightly longer next time. These two things will both give the bread more structure, which might be helpful when trying to make even slices. Practice makes perfect, so just keep at it. Slightly smushed bread still tastes delicious! Kye@KAF

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