What makes quick breads "break" open while baking and other times, it doesn't happen?
Quick Breads
Jun 05, 2008
8 Replies
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.
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!!
Uh, you are reinforcing what I am saying -- that there will be a split in the top of a quick bread.
Yes, I was. That's what happens!
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.
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?
Same recipe....same ingredients,.....same procedure. Go figure.
It's a mystery! LOL!
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