<<Disclaimer: Verify this information before applying it to your situation.>> 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