Have tried lowering the temp 25 degrees. Originally the bread came out with a huge puff-up in the middle with the sides being too dark and the interior undercooked. I reduced the temp 25 degrees, mixed all by hand so as not to over-mix. The bread baked beautifully on the exterior, but still a little raw or too dense on the inside.
I tried covering the bread with foil to prevent burning, and cooked longer, but to no avail. Should I thin out the batter somewhat? Am I over-mixing? Am I under-mixing? How about baking them in a pan with water, like custard? I really want to make this work, because I bought some real pretty Christmas pans and want to give the bread as gifts!