I tried this recipe a number of times in my bread machine. My first time was a catastrophe--the bread looked like it was going to be wonderful--nice a full and plump. But then just as it started baking, it fell,... and fell... and fell. I was embarrassed to serve it. I thought no one would believe how much it fell, so I measured--it was nearly 2 inches down in the center from the sides. After reading about troubleshooting, I tried, instead of 1tbsp of yeast (as the recipe says), using 1 tsp (1/3 as much) yeast. (I always use Fleishmann's Rapid Rise yeast). This worked very well. It did shrivel a little during baking, but no collapse at all. Just to be sure that this wasn't coincidental I made a THIRD loaf, but again using 1 tbsp yeast. Collapsed catastropically again! So for sure 1 tbsp of Rapid Rise is way too much. Why did this recipe work so well for so many other people? My suspicion is that most people either used Active Dry (rather than Rapid Rise) or else they didn't use the full 1 tbsp that the recipe specifies.
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I tried this recipe a number of times in my bread machine. My first time was a...