Hi Debbie! Thankfully this is a quick fix. It's collapsing because it's over-rising. The gluten gets all tuckered out so when it hits the heat of the oven it doesn't have the strength to hold its final rise. Check out our blog post on Over-Proofed Dough for some helpful visual cues to know if dough has over-risen and needs to be punched down and reshaped. Shortening up the rising times should get your mom's bread right back on track. Annabelle@KAF

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