On Sep 25, 4:00=A0pm, mydpm...@[EMAIL PROTECTED]
wrote:
> 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. =A0I 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. =A0I proofed the yeast and it made a nice
> sponge. =A0The top is very brown and crusty. =A0Suggestions anyone?
If you've been using the same bread recipe for years and now have
discovered that center in the bread you make is undercooked you might
have a poltergeist in your kitchen.
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