I am having a problem with the same bread recipe I have used for years
- approx 6 cups flour, 1T sugar, 1T yeast, 2 t salt plus oil/milk/
water. I have been baking it at 350 for 25 minutes and today tried 25
minutes at 450, with a cookie sheet on the lower shelf so the bottom
would not over cook at the higher heat, with the same result - the
center seems undercooked. I proofed the yeast and it made a nice
sponge. The top is very brown and crusty. Suggestions anyone?
