The top of your bread collapsing is a sign of too much water. This is
not uncommon with ww flour because it seems to be more effected by
humidity. Use 1/2 c. less flour next time and watch the machine while
it mixes the dough. Add the last 1/2 cup as needed. You might enjoy
http://www.kitchenlink.com/abm.html Good luck.
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