Sunday, August 28, 2011

Baking Bread- Is it done yet?

Geez...I've had "bread on the brain" lately haven't I? Can you stand one more bread baking tip? Here goes...
Baking a loaf of bread can be tricky I've found. The funny thing is the bread can be nice and brown on top but still not be done in the middle...i.e. gummy in the middle. To avoid the "gummies", purchase an instant-read thermometer.
(They look similar to a knitting needle with a temperature gauge on one end.)

When the regular baking time is up, remove the bread from the oven. Place a kitchen towel on the counter. Tilt the pan slightly to the side onto the towel. 
The bread will slide out a bit so you can see the side of the loaf. Stick in the thermometer. The temperature in the middle should be from 190 degrees F to 210 degrees F. If the thermometer does not read at least 190 degrees F, put the bread back in the oven for another 10 minutes, then check again. 

If you're worried the bread is getting too brown, make a "tent" of a piece of foil and place it on top of the loaf while it bakes. 

Wha-La! Perfect bread every time! *smile*


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