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I got a lot of replies for my sinking bread problem and want to thank everyone who took the time to write. The consensus was too much liquid. I reduced the liquid by two tablespoons and the top of the bread is nice and level.  Some folks mentioned exhausted or over-risen yeast, some mentioned that weather can affect the outcome and others mentioned old yeast. One person said to add a teaspoon of baking powder and one said to add a teaspoon of Knox gelatin. One person suggested calling Carol at Red Star, which I would have done if the decrease in liquid hadn't solved the problem. This is really a great recipe, I have been using it for some time. The bread keeps for a week in the 'fridge and I just soften it up by popping it into the microwave for 12 seconds; it also toasts nicely. 

Thank you for all the help, Beverly

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