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I have been trying to bake the Featherlight White Bread in Betty Hagman's
new book.  Even though it often looks great baking in the oven, it doesn't
hold up when I take it out.

I let the bread cool in the pan for about 5 minutes, and then I turn it out
onto a rack.  Depending upon which way I lay it on the rack to cool, it
either collapses, the sides kind of shrink in, or the bottom pulls up.  I
have tried adding less liquid, but it still doesn't seem to help.

I appreciate any bread baking tips from anyone.  I always just mix it up,
put it in the oven, then cross my fingers and hope that it looks and tastes
OK when I take it out.  Thanks.

Kathy
Pittsburgh, PA