Quick Breads

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
wrote:
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

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