Bread-Bakers v096.n011.21

Lately my loaves have been falling about five minutes after I take them
from the oven.  They rise and bake fine, then *poof*.  The only difference
I've made in procedure is adding gluten for texture.  Can too much gluten
cause a loaf to fall?  Everything else...taste, texture...is just great.
Any advice is appreciated!

---vinny