I have a DAK machine and I've never had the notorious gooey center
problem. But last week I decided to try one of the corn bread
recipes from the digest. This turned out good tasting but was a
very dense and moist bread and the center did not get all the
way done. So I'm wondering if bread machines simply don't do
a good job with this type of bread. When I think about it,
when I used to make banana breads and such in my conventional oven,
I often had the problem of not knowing when it would be done and had to
bake for an hour or so, checking several times at the end with a
toothpick for doneness. So, does this theory hold up with most/all
models of bread machines out there? I haven't had any problems with
gooey center in the loaves I've made since, and I tend not to
make breads of the very dense variety.
Jane Marcus
janem@hpfcls.fc.hp.com