Troy,
>.......... The main problem is that the loaf seems to collapse at some
>point during the baking process. Does anybody out there know what I
>need to change in the recipe/baking process to stop this from
>happening. I miss my weekly fresh bread :-( Thanks.
>
Mix in 1/4 cup of wheat gluten with the flour. You can find wheat gluten
at most Health Food stores.
-Lory
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