Your bread may not have enough gluten in it. Is it all-purpose or regular flour from the store or is is bread flour (says for bread or strong flour). I know there is long white french bread there. Ask them where they get their flour. Another suggestion is that you look for wheat gluten and add it (1T to 1C) to the flour mix. This will strengthen the bread so it won't crumble so much. I also would like to see the recipe that you are using.
I agree with Molly539. How much fat is in the recipe? Is it whole grain or white? One trick we have learned is to soak the first couple of cups of whole wheat flour in two cups of yogurt for about 12 hours, then proceed with the recipe. You could also use 2 cups of milk with 2 tablespoons of whey added. Good luck!
Need more information: did you use a yeast bread recipe or a quick bread (baking powder/soda) recipe? Maybe if you could provide the recipe and how you made the bread: did you make any substitutions, etc.
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