Fallen bread is caused by too much moisture or water in your mix, or that you live in a very humid part of the country, so try the same recipie with a quarter cup less of water first. (most bread machine recipies use 1 : 1/4 cups which is a little generous anyway.) if it doesnt rise enough, add water in small increments till you get a loaf that rises and bakes without cratering.! there is often som small dent in the top of a loaf anyway, I call it "character". Altitude also plays a part, the same recipie in denver and LA will give different results. one loaf, one hockey puck! It might take a few attempts, but make notes as you go so you can adjust the different things that affect the loaf. also try the longer "french" setting if you have one, it may be that all you need is a longer kneading to get more air into the dough and thus dry it out a bit. My last suggestion is do Dough only, take it out, cut it in two, roll into two tubes, put into the oven on a tray or a baguette tin, turn it on for a minute to get it a bit warm and start rising, let it rise for 30 minutes and then crank the oven up to 350 without opening the door, and bake it for 35 minutes and voila, french bread. it may be that the bake sequence on your machine has too long a "rise" or too long a Bake timer.look in the breadmachine manual, and it might have the times it uses listed, so try longer and shorter ones, again, make notes!

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