Cheesy Bread Problem
I'm a big baker and cook, I love making stuff from scratch.
I'm having a problem with my cheesy bread at the moment. When I make it, I do the required raising and roll it out flat. Then I sprinkle shredded cheese (mozzarella or cheddar, or both) on that and roll it up to fit in my bread pan. Comes out absolutely beautiful. But it stays all doughy in the center!
If I bake it at a lower temperature for longer will this fix it? I modified my pizza recipe as I had the same type of problem. The bread is perfect, light, airy and so much better than my mother's bread machine bread.
~Just as a note, I'm a 20 year old, dorm apartment-living female.