Debbie discussed a problem with doughy centers in Ethiopian Honey Bread. I
have a recipe with this name that I have not tried yet. When I compare it
to other recipes that work well in my West Bend bread machine, it appears
to have a greater proportion of liquid to flour than recipes that have been
successful for me. My West Bend manual suggests that if the center of a
loaf is raw or not completely baked, the recipe probably has too much
liquid. Their recommendation is to reduce the liquid by 1 tablespoon.
Hope this helps.