I have a question about a bread flop that I had. I made some
ethiopian honey bread which cooked well except in the center of the
loaf which was doughy. I tried this bread twice. Once baked in the
machine and once started in the bread machine but finished in the
oven. The results were the same. Normally I would just toss the
recipe out, but the taste of this bread (the part that cooked, that
is) was so exceptional that I would like to make it work. Any
suggestions for correcting doughy centers.