Maybe it was too warm in the garage and it over proofed.
Sorry about it not turning out the way you had anticipated.

That's a yeast problem. IF you dissolve it in water first? the water could of been too hot. Or the shelf life of the yeast was near expiration. But the way to cure the problem of bread that rises and falls in it's second rise(it rises some more during baking)is to shorten the second rise time. Say 20 minutes total...and add an extra Tbsp of gluten.

Another road to success: I use bakers yeast,it's sold at health food stores, cost less than rapid rise yeast. I lengthen the second rise to 50 minutes. (Professional bakeries use this)

I suspect the yeast or over rising the dough. The dough should have a little oomph still in it when you put it in the oven. If it has fully risen to the point that it can go no further, you get what happened to your bread. Also, my mother never used yeast that was even close to its expiration date for better results, so I do too.

Ok, I'll buy some new yeast. This one is a refilled jar, in the fridge. Had it for a while... honestly don't remember how long.

It was above the pan, when I put it in the oven, and below the rim when I got it out.

I only let it rise about 25 minutes, cause it looked good then.

garage is about 90 degrees.

Moni

Some dont know,but you can freeze yeast. I buy the big bags at an Amish store and keep it on hands. And,yes,the dropping bread is from "over proofing". The dough should be doubled,but still have a little spring to it.

I remember a suggestion from James Beard to tell if the bread is risen enough on the first rise. You poke your finger into the dough up to the knuckle. Then watch the hole and see if it fills up with dough again. If so, it needs to rise some more. If it only fills a little bit, I shape the dough. I suspect you are letting your dough rise too much. So shorten the rising time and test a corner to see if it can still rise some by poking it and seeing if it fills in the hole a little before popping it into the oven.

I;m sure one of the above posts had the answer to your rising problems.
Years ago, after getting laid of from my job, so I had a lot of time on my hands, I decided to try to make home made honey wheat bread that tasted like the frozen honey wheat bread dough. So I went to the store and bought wheat and bread flour, honey, and a big jar of dry yeast. The bread would raise nicely in the bowl, then again, in the pan, When i took the bread pans out of the oven after baking, the bread was as flat as a brick. This happened every time. One day after seeing the latest "pile of bricks" My son, Brian said if I made enough of these, we could use them to build BBQ. LOL Dottie

AH... but does it TASTE good? I bet it does!

It may be the flour if you think the yeast is still good. I figured the yeast might have been my problem but it was actually the flour that I had just bought about three weeks before. The bread rose well and flopped when it was finally baked. (not the first time over the years) Tried to make biscuits and they too came out like hockey pucks. Borrowed flour from my daughter because she said her bread was ok..sure enough..turned out great. Wrote the company and told them, sent along the info they asked for on the bag and they sent me 20 dollars in coupons for the next purchase. Changed my brand of flour and didn't use that one again. Have never had a problem with the changed brand.

If it rose during proofing (I believe that's what you're saying), the problem is NOT the yeast.

I'd say it's more likely the fact that you made it in your bread machine. Nothing wrong with making bread in the bread machine AS LONG as you understand the process. You can't just dump the ingredients in per the recipe, and expect a perfect loaf. Your results scream that there was too much liquid in the mix--thus there wasn't enough protein to support the loaf.

When using a bread machine, you still have to monitor the mixing process and adjust the amounts of the ingredients to get the right consistency. With breadmaking, the amounts of flour/liquid are influenced by weather, humidity, brands of ingredients, etc.

Next time around, keep an eye on the dough as it mixes and add more liquid or flour as needed. Only time I ever had a loaf of bread machine dough flop was when I just measured out the ingredients as the recipe called for and walked away. After that first loaf (that rose and fell), I realized that 'bread machine' doesn't mean 'bread magic'. It's the same process as mixing by hand, with the same potential pitfalls.

I would think because it only took 25 minutes to rise, it was too warm and over proofed.
Slow rising will produce more flavorful bread.

A 90 degree proofing area, may have been too warm. It should take more than 25 mins. to rise.

sometime try this bread..it's less time...and you can "play" with what you add to it...

time saving whole wheat bread

1 pkg dry yeast
1 cup water
3 tbsp. sugar
3 tbsp. shortening or other fat...(bacon dripping were suggested, lol)
1 1/2 cups whlte flour
1 1/2 cups whole wheat flour
1/2 cup nuts or raisins (sub a ton of different goodies ie wheat berries) or both or none

dissolve yeast in 1/4 cup of water with 1 teaspoon sugar in cup. let rise to top.pour remaining water in pan; add fat and remaining sugar. warm until fat is melted and sugar dissolved. cool until tepid. sift flours together. add yeast mixture to liquid. add flour gradually with nuts, stirring until a stiff dough. place on a floured board; knead until springy. adding flour as needed. place in greased loaf pan. let rise until batter reaches top of pan. bake at 375 degrees for 35-40 minutes. yield: 1 loaf.

as you can see it's just one knead and less time.

Never been a bread baker with yeast!

Good luck!