Under-baked Bread Dilemma

Dan, is there anything that can be done to finish baking bread that is under-baked, and therefore doughy in the middle.  It is typically taken out and cooled because the baker either either mis-read the color of the crust or the oven was too hot and the outside was done but not the inside.

Also, do you have a recipe for a nacho sauce from scratch that I can use commercially?  I have a kosher restaurant and the types of cheese available to me are limited.  Currently the only cheese I use is a part low-skim mozzarella.  We make our nacho by putting shredded cheese on the nacho and melting it in the pizza oven.  It takes too long for a quick serve restaurant.  Additionally, the cheese on top melts but the inside cheese doesn't.

Thanks for any help.

Boaz Mc Nabb

Hi Boaz,

With under-baked bread, it would be difficult to get it up to temp. to cook the inside without burning the outside.   The best thing to do to prevent waste is to cut it into slices, then cube it, season it with olive oil and herbs and bake or sauté the cubes until they become croutons for your salads or soups (400-degrees F. for 10 min)

As for a nacho sauce, I sometimes make a white sauce.  Then add shredded cheese and stir over low heat until it melts.  The cheesy sauce goes a lot further than just sprinkling on the cheese.  Here's a white sauce recipe (you can omit the butter and use a jar with a tight fitting lid to shake the milk and flour until blended); (you can also double, triple, quadruple this as long as you have a large enough pan and a good cook who won't leave his/her post during the stirring! :-) )

Béchamel (Basic White)

Makes 1 cup

2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk, warm

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