Testing Yeast 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 Yeast Breads

• Use an instant read thermometer and be absolutely sure when your bread is done. The internal temperature of a loaf of yeast bread when it is cooked to perfection is 210 degrees Fahrenheit.
  
  
• The crust should be an even golden color.
  
  
• The bread will pull away from the sides of the pan.
  
  
• The bread will sound hollow when you tap it lightly