try the dough cycle and then bake in your conventional oven in a loaf pan or a cookie sheet for a boule. let us know.

sounds like there is to much time between rise and bake cycles. the dough is aloed to rise to long and to much. when the dough starts to bake it will start to jump more (oven spring) but sibce it has risen to much allready like a rubber band that is streched to far it pulls back.

try to use the dough mix cycle and then durn the machine off and let the dough rise a little less when you see it has risen manualy turn the machine on to bake.
if you can reduce the amount of time between rise and bake.

I had this problem in my bread machine too. Cut down on the yeast, I backed mine down by about 25% and they stopped falling.

Mjo

When this has happened to I cut back on the yeast.  Try cutting back on sugar or not adding sugar at all, as well.

Yikes!  I never even thought about "too much" yeast.  I've always just used the entire single packet.   Definitely going to try that on the next loaf.  Certainly makes sense.

Thank you - will advise.

Tom

Just an update.  I've baked two more loaves, each using 2/3 the amount of yeast called for in the recipes

Both loaves baked perfectly!  One more test and I'll consider the problem solved.  Don't know why this seems to be the problem, but it's sure better than before

Thanks for all the suggestions!   I'll update once more after the next loaf.

Tom

I'm happy to hear that it worked out.

I was surprised too when it worked, Never figured it out.

I've gotten away from my bread machine and bought one of those Kitchenaid machines on eBay, I'm much happier. And it's not as much work as I had feared.

You did it!  Your suggestions of using less yeast have done the job

I've now completed three loaves, each using 25% less yeast than the recipe recommended

Apple/bran bread.

Orange cumin bread.

and today - the best pumpernickel bread I've ever tasted

Not one single problem of the loaf collapsing.  I've been experimenting and whining about the problem for several years.  You solved it

Thank you everyone!

Tom

Do tell, what was the recipe for that best pumpernickel bread you ever tasted.  Pumpernickel is my current obsession.

1 1/4 c. milk

1 1/2 tbsp veg oil

3 tbsp molasses

3/4 tsp salt

3 tbsp cocoa

1/2 c bread flour

1 1/2 c rye flour

3/4 c whole wheat flour

3 tbsp cornmeal

1 tbsp active dry yeast (I used 2 tsp)

Here's the loaf about an hour out of the bread machine.  Low, dense, but not heavy.  There may be better recipes, but this is the best I've ever had.  I just had another slice this morning for breakfast, with sweet butter,  gouda cheese, a hard boiled egg, and some good dark coffee.  Great!

By the way, interesting story if you look up the probable origin of the word Pumpernickel (Pumpen Nickel).

Thanks again!

Tom

Ok so I'm new at these bread machines. I'm used to making bread the old way. If I cut back on the yeast do I need to cut back on the sugar and how much? I haven't tried it on expressbake. I have only tried the regular recipe. I double checked my measurements. I was also told that maybe adjusting the amount of flour would help? I also used the bread recipe that came with the machine. It says I can also make roll dough in it. Im not sure I trust my rolls to it. I have a recipe for rolls that uses no milk and allows me to refrigerate it and use only what I need when I want rolls and the dough keeps for a week in the refrigerator. I've been having that for about 22 years.