Why does my Amish friendship bread fall in the middle during baking?

There are a few reasons why your Amish Friendship Bread might fall in the middle during baking:

1. Overmixing the batter: Overmixing develops the gluten in the flour, making the bread tough and prone to falling.

2. Incorrect leavening: Amish Friendship Bread relies on the yeast for its rise. If the yeast isn't active enough, or there's not enough of it, the bread won't rise properly.

3. Insufficient rise: Make sure the dough has risen sufficiently before baking. The dough should be about doubled in size.

4. Oven temperature: Baking at too low a temperature can cause the bread to fall. Ensure the oven is preheated to the correct temperature before baking.

5. Opening the oven during baking: Opening the oven door during baking can disrupt the heat and cause the bread to fall.

Here are some tips to prevent your bread from falling:

* Don't overmix the batter: Only mix until the ingredients are just combined.

* Use active yeast: Check the expiration date on your yeast and make sure it's active. You can test the yeast by dissolving it in warm water with a bit of sugar. It should foam and bubble within 5-10 minutes.

* Let the dough rise properly: The dough should be allowed to rise until it has doubled in size. This may take several hours.

* Preheat the oven thoroughly: A properly preheated oven will ensure even baking and prevent the bread from falling.

* Avoid opening the oven door during baking: This will help maintain the heat and prevent the bread from collapsing.

By following these tips, you can help ensure your Amish Friendship Bread rises beautifully and bakes into a delicious loaf.