Kitchen

[RinaRina]

I've almost perfected my two-ingredient (milk & self-rising flour) bread but one section keeps coming out "doughy" (like a dumpling).  
Am I using too much flour or too much milk?
I don't want to extend the baking time because if I bake over 45 minutes, the crust will be too dark.

[Sooner]

@RinaRina I don't understand the question.  Do you mean parts of the loaf aren't cooked?  You are making a quick bread if milk and self rising flour is all you use, not a bread loaf.  

[RinaRina]

Parts are doughy like dumplings.
I read many recipes and watched many YT vids and some warned that kneading the bread too long could make the bread doughy. HOWEVER, they were not using bread machines.  So maybe I'm kneading too long?
I'm not kneading by hand - the machine is doing it.

[RinaRina]

---

@Sooner wrote:

@RinaRina I don't understand the question.  Do you mean parts of the loaf aren't cooked?  You are making a quick bread if milk and self rising flour is all you use, not a bread loaf.  

---

========================================================
Ugh!  I just looked at my breadmaker.
It's got a "cake/quick bread" setting.  

[Sooner]

@RinaRina I hope that helps!!!  Good luck!  Ask again if you have problems.