I tried making bread today, and overall, I enjoyed it!
However, there seems to be something weird going on. Right between the crust and the basic white section of the bread, there's a line of dense bread that is a little bit darker. It does not seem to taste too different (although I did not rigorously taste test it/I don't have much experience with bread).
Image of the bread. What I'm referencing above is the strip of dough that seems more dough like than bread like.
Another thing I did not like as much was how dense the bread felt overall.
Are these signs of undercooking my bread?
Notes: I accidentally doubled the amount of yeast, and I used all purpose instead of bread. Not sure if those would play a difference, but wanted to include them. One thing that I did notice is a relatively strong scent of yeast when it first came out of the oven (although the bread had no taste of it at all). Would that indicate over-leavening as some commenters suggested?
Here is the recipe I used: https://www.tasteofhome.com/recipes/basic-homemade-bread/. I halved the recipe, except for yeast like I mentioned above. The smoosh factor is most likely me slicing when it was hot (I really wanted to taste it fresh out of the oven).