Quick Breads

What makes quick breads "break" open while baking and other times, it doesn't happen?

Reply to
Billy
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When the center of the bread expands faster than the top crust, the top crust will crack. It's a classic sign of a quick bread, so there's probably not a lot you can do about it unless you bake at a very low temperature for a very long time.

Reply to
Samantha Hill - remove TRASH to reply

Not nessarily- I was taught to dip a plastic bowl scraper in oil, then dip it halfway thru the center of the bread, where it usually cracks. This gives it a "guide' basically so it can crack neater. Most quick breads do this, but this makes it look nicer. HTH!!

Reply to
Merryb

Uh, you are reinforcing what I am saying -- that there will be a split in the top of a quick bread.

Reply to
Samantha Hill - remove TRASH to reply

Yes, I was. That's what happens!

Reply to
Merryb

But...it doesn't happen every time. I will have two loaves that do it and then it doesn't happen. Now I am down to mixing times since my ingredients and pans remain the same.

Reply to
Billy

Well it could have something to do with your method. Do your recipes call for creaming butter/sugar? Maybe you're not doing it enough. Alternating adding your liquid/dry in 3-4 additions?

Reply to
Merryb

Same recipe....same ingredients,.....same procedure. Go figure.

Reply to
Billy

It's a mystery! LOL!

Reply to
Merryb

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