Hi Deidre, without knowing your exact recipe it's a bit hard to advise, but it sounds to me like your loaf might fair better with a little less yeast and perhaps a bit less water. It's also possible that adding a bulk rise in the bowl before the shaped rise in the pan will help to build strength in the dough and make the final rise more successful. For more help troubleshooting this recipe, please don't hesitate to contact our Baker's Hotline either by CHAT or phone: 855-371-BAKE (2253). We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. 

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