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Message: [QUOTE="Mona, post: 51725, member: 18927"] It sounds frustrating to deal with undercooked bread, especially after following the recipe carefully. Here are a few things to consider that might help: [LIST=1] [*][B]Check the Yeast[/B]: Even though you mentioned using new dried yeast, it’s worth double-checking that it’s still active. You can do this by dissolving it in [URL='https://www.cylex.us.com/company/nyc-packaging-solution-37042595.html']warm water[/URL] with a bit of sugar and waiting for it to foam. If it doesn’t foam, it might be dead. [*][B]Flour Type[/B]: Make sure you’re using the right type of flour for bread-making. Bread flour has a higher protein content, which can help with gluten development. [*][B]Liquid Measurement[/B]: If your dough was too wet or too dry, it could affect cooking. Sometimes humidity can affect flour absorption, so adjusting the liquid a bit might help. [*][B]Pan Size[/B]: Ensure you’re using the correct size pan for your bread maker. If the pan is too small, the bread can rise too much and then collapse, leading to a dense texture. [*][B]Baking Time/Settings[/B]: Double-check that you’re using the right settings for the type of bread you’re making. Sometimes, using a longer baking cycle can help if it’s still undercooked. [*][B]Altitude[/B]: If you live at a higher altitude, you might need to adjust the recipe slightly, as it can affect rising and baking times. [/LIST] Give these a try, and hopefully, you’ll have a perfectly baked loaf next time! If all else fails, experimenting with smaller batches could also help you identify where things are going wrong. Good luck! [/QUOTE]

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