Undercooked Bread? Here’s How to Fix It—and Keep It From Happening Again
Updated: May 19, 2023
Whether you're a beginner or a regular baker, underbaked bread can happen to anyone. Here's how to deal with this kitchen mishap.
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You’ve worked in the kitchen all day, making what should be a gorgeous loaf of fresh bread. The last thing you want to discover is a loaf with a raw, doughy center! It’s a disaster that could cause anyone’s emotions to rise (pun intended). Fear not, there’s a way to salvage your undercooked bread.
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Why Did My Bread Not Cook in the Middle?
When bakers find that a loaf of bread is underbaked, the issue is usually due to one of the following factors:
1. Improper Flour Measurement
For best results, measure all ingredients by weight, not volume. You can purchase a basic food scale at most kitchen supply stores or on Amazon.
If you undermeasure the flour, your dough will be too wet and result in a soggy, undercooked loaf. Moving forward, convert all flour measurements from cups to grams for greater accuracy.
2. Not Preheating the Oven
For most recipes, you’ll want to make sure the oven is fully preheated. If your oven is too cool, you may end up with a loaf of bread that doesn’t rise as high. (Here are some other possible reasons why your bread isn’t rising.)
Editor’s Note: This is especially true for recipes that call for a baking stone. You may want to let the oven preheat for as long as an hour to make sure the baking stone reaches the ideal temperature before placing your loaf on it to bake.
3. Setting the Oven Temperature Is Too Hot
Even though your oven may say it’s preheated to 350° F, tests have revealed that oven temperatures can be off by as much as 75° F in either direction! If your oven runs hot, your bread is likely to brown and bake up on the outside before the center has a chance to fully cook. Invest in a simple oven thermometer to help verify the temperature.
Make sure you have other bread baking essentials in your kitchen, too.
4. Not Testing for Doneness
The most accurate way to test bread doneness is to use a digital thermometer like this. Gently insert the thermometer into the center of your loaf. For most bread recipes, you’re looking for a temperature of at least 190° F. If you’re making a bread recipe that is enriched with butter, eggs or milk, then aim for a temperature 200° F.
There’s a less scientific way to test your bread, too. Just remove the loaf from its pan or baking stone (once it’s cool enough to handle) and firmly thump the bottom of the loaf with your finger. If the bread sounds hollow, then it’s most likely cooked all the way through.
5. It’s Not Cool Enough
Hold on a sec! It’s possible that your bread may not be undercooked at all. We know it can be hard to resist cutting into your loaf as soon as it comes out of the oven, but try your best to hold back. Most loaves of bread should cool for at least 2 hours before cutting. When cut too soon, bread can appear soggy with a heavy, dense texture. This is because the stream trapped inside hasn’t had a chance to dissipate. Be patient with your bread. It will be worth the wait—we promise!
How Do I Fix an Undercooked Loaf of Bread?
In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy. Place the loaf back in a preheated oven at 350° F for 10-20 minutes. You can tent the bread loosely with foil to prevent it from browning further, if that’s a concern.
Is It Okay to Eat Undercooked Bread?
You may not have the time or energy to try and remedy your sad little loaf. You may be ready to throw in the towel and try eating your bread anyway—but please don’t. Breads made with flour and/or eggs can contain dangerous bacteria. It’s best to play it safe and not eat the undercooked bread.
After you master this step of the baking process, keep learning with these baking tips from Paul Hollywood.
The Ultimate List of Yeast Bread Recipes
Wholesome Wheat BreadMy sister and I were in 4-H, and Mom was our breads project leader for years. Because of that early training, fresh homemade bread like this is a staple in my own kitchen.
-Karen Wingate, Coldwater, Kansas
Swiss Cheese BreadThis bread will receive rave reviews, whether you serve it as an appetizer or with a meal. For real convenience, you can make it ahead of time and freeze it! —Karla Boice, Mahtomedi, Minnesota
Italian Pinwheel RollsParmesan cheese, garlic and oregano make these rolls hard to resist. My family gets hungry when they smell them baking and can't wait for them to be done. —Patricia FitzGerald, Candor, New York
Flaky Butterhorn RollsThe recipe for these dinner rolls, slightly sweet and so very flaky, was my mother’s. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them "Grandma’s croissants"! —Bernice Smith, Sturgeon Lake, Minnesota
Herbed Bread TwistsA blend of herbs and a special shape dress up ordinary frozen bread dough in this unbelievably easy recipe. —Deb Stapert, Comstock Park, Michigan
Oatmeal Dinner RollsThese fluffy rolls go perfectly with any meal. They have a delicious homemade flavor that's irresistible. I like them because they're not hard to make and they bake up nice and high. —Patricia Staudt, Marble Rock, Iowa
Sesame French Bread Homemade French bread isn’t at all difficult to make, and it’s perfect alongside Italian foods. If you’re not serving a large group, freeze one loaf to enjoy later. —Peggy Van Arsdale, Trenton, New Jersey
Butternut Squash RollsWith their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri
Soft Buttermilk Dinner RollsWarm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. —Jennifer Patterson, Shoshone, Idaho
Whole Wheat French BreadThe first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. —Roseann Loker, Colon, Michigan
Herbed Bubble Bread"It takes just five ingredients to dress up a package of frozen rolls to make this buttery, crusty loaf," says Anita Whorton of Powder Springs, Georgia.
Crescent Dinner RollsThese light, golden rolls have a heavenly homemade flavor and aroma. Mom never hesitates to whip up a batch of these from-scratch rolls, since they're a delightful way to round out a meal. —Debra Falkiner, St. Charles, Missouri
Oatmeal RollsMost people tell me what they like best about these rolls is they're so moist. I like them because they're simple to make, freeze well and because I grew up on oatmeal and still love it! —Jeanette Fuehring, Concordia, Missouri
Garlic Herb Bubble LoafI adapted an old sour cream bread recipe for this deliciously different pull-apart loaf that smells heavenly while baking. It has a light crust, tender interior and lots of herb and butter flavor. We think it's wonderful with a hot bowl of potato soup. —Katie Crill, Priest River, Idaho
Mother's RollsThese golden cloverleaf dinner rolls were one of my mother's specialties. We always looked forward to them on holidays and special occasions. —Patricia Baxter, Great Bend, Kansas
Cheese Batter BreadHearty breads are very much a part of our Midwest heritage. This bread has a unique flavor and is a family favorite.
Blue-Ribbon Herb RollsThese rolls have been a favorite of ours for nearly 25 years. I even baked them in an old wood stove when we lived on a farm. I developed the recipe using several techniques I learned while studying the art of bread making. The recipe won a blue ribbon at our county fair. —Mary Ann Evans, Tarpon Springs, Florida
Old-World Rye BreadRye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. I sometimes stir in a cup each of raisins and walnuts. —Perlene Hoekema, Lynden, Washington
Tender Garlic Cheese BreadsticksGarlic breadsticks complement so many dishes. These tender ones pair well with Italian dishes, salads and soups. —Ann Volner, Maryville, Missouri
Honey Whole Wheat RollsMost of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. —Celecia Stoup, Hobart, Oklahoma
Originally Published: January 23, 2020
