Did you ever underbake a loaf of bread? Is there a way to fix this?

If you still want to save the bread, best thing to do would be slice it lengthwise, and cut out the unbaked portion.

I've been having some problems with this happening with the 5-Minute Artisan bread recipe. All I can figure is that my yeast isn't fresh enough any longer (I keep it in the freezer, yet I know it's well over two years old.) The last loaf I made I suspect the yeast was completely flat because the small loaf still didn't rise all over. I'm staling the slices now so I can make bread pudding out of it instead

be cooked/baked a second time.

P.S. Did you let the bread cool before you cut into it? Hot bread will look mushy in the center, but is fine after cooling.

I might use that part for croutons or for fondue, but I would probably ditch the rest. It's going to go bad in a hurry anyway.

Also, I know you probably know this, but never cut a loaf when it's still hot. That will inevitably lead to under baked bread.

If you already have a brown crust then you'd want to use a lower baking temp like 300F or so. Supermarkets actually sell pre-baked bread that you finish in the oven so it gets baked twice. You might wind up with bread that is too dry, but it's worth a shot.

If you don't already have one, invest in an instant read thermometer. Works great with bread for testing internal doneness.

How about french toast or bread pudding? If not, the birds and squirrels will love it.

to see if it's done is turn it upside down and tap on it. If it sounds hollow, it's done.

or slice it, bake it in the oven sliced, and use for bread crumbs.

The best thing to do is take the bread out of the pan and thump the bottom. You'll be able to tell which are done and which are not by the thump. Done sounds hollow, raw sounds dull.

Also consider lowering your oven temperature if the outside is getting nice and brown while the inside is still raw. The oven too hot is usually the reason for underdone bread.

Oh, and don't cut into it until it's cool, no matter how hungry you are. Bread finishes cooking outside the oven. If you slice into it while it's hot, the middle will be gummy.

I got tired of guessing when the bread was done, and ruining loaves by over or undercooking them.

Correct Bread Temperatures
• Enriched rolls: 185°F to 190°F
• Enriched sandwich bread: 205°F
• Lean rustic or hearth breads, such no-knead bread: 205°F to 210°F

http://www.thekitchn.com/perfect-bread-use-your-thermom-40644