Argh! Spongy bread loaf

Can you share your recipe? Have you had problems with undercooked bread in your breadmaker before? Is your yeast fresh and does it prove (assuming you're using yeast - if you're going sourdough, then adjustments need to be made to make it work with a breadmaker). Is your bread machine capable of a two pound loaf?

How soon after the bread was *cough* done did you slice it open? What's it like inside? Do you have pictures to share?

Ah. I'd forgotten that, in some parts of the world, there are bread mixes like that. I have zero experience with them.

There's no guarantee that the yeast is fine. I've bought yeast that was packed a month prior and scheduled to expire in two years that was completely dead. It happens. Unfortunately.

How old is your bread machine? It's possible also that the heating elements are going. If there's not enough heat to cook the dough fast enough, it can collapse and it could explain the not-quite-cooked bit.

Also, bread should be left alone for a bit longer after taking it out of the oven/taking it out of the bread machine as it's still cooking inside for another 15-20 minutes after.

Personally, when I have failed bread, I bread pudding it. But croutons are a good idea, too, if you like croutons (I don't unless it's Caesar salad, and since Romaine lettuce doesn't exist here...). Toast is a good idea, too.

When I bread pudding failed bread, I actually stick chunks of bread in the whir whir thingie and make crumbs out of it and use the crumbs for the bread pudding rather than cubes of bread. It rescues the failed bread better, in my opinion. But that's also because my failed breads were breads that were more, ah, dwarfish. Thick, dense, didn't rise.

You could also try sticking the bread in the oven for another ten minutes or so to cook the rest of the inside. It'll still be fallen on top, but at least it'll be cooked.

My first thought was that 2 eggs is too many for one loaf of bread. When I make bread by hand my recipes usually make two or three loaves and most of these recipes use only one egg (if at all).

Turning it into bread pudding is a good idea. The last bread pudding I made I had some bananas that needed to go so I whirled them in the blender with the egg and milk (and nutmeg) and voila - banana bread pudding. I served it warm with some rum sauce and vanilla ice cream.

Mmmmmm banana bread pudding... Our bananas never last long enough to go into anything, but in principle, it's a great idea.