Testing Quick Breads for Doneness

When a recipe says to 'bake until done', that sounds like a specific instruction, but in reality you must learn what constitutes 'doneness', and use your own judgment. To one person, a bread that is dark golden brown and very crisp is 'done'. To another, light gold is the correct color, with a more moist interior.

Whatever your personal preference, there are standard doneness tests you must learn before you can begin experimenting. First of all, always begin checking your cakes, cookies, or breads at the earlier doneness time specified in the recipe. In fact, set the timer a few minutes earlier than the shortest baking time called for. You can always bake longer, but overbaked or burnt products are ruined!

Doneness Tests for Quick Breads

• Breads should be golden in color, slightly darker around the edges.
  
  
• A large crack running down the center of the bread is normal. The inside of the crack should not look wet.
  
  
• The edges will begin to pull away from the sides of the pan.
  
  
• A toothpick inserted in the center of the bread will come out either clean or with only a few crumbs clinging to it. If there is uncooked batter or many damp crumbs on the toothpick, return the bread to the oven and continue baking. Remember to set the timer again!