Weird baking question... bread

[Inchworm]

You know how bread recipes often say, "remove loaf from oven when a toothpick comes out clean."

I fail at this often and usually leave it in too long. Last night, in an attempt to overcome this urge, I re-tried the toothpick thing. It was kinda funny at the time, but when I popped the loaf onto the cooling rack, the top gave way to banana gooey goodness that spooged onto the table. I put it back in a bit longer and it still was awesome.

My question is...

Can I check it with a thermometer? Is there a temp that goo becomes bread?

Just wondering. I have another loaf in there now that I am just allowing the extra time.

:hi:

[Tesha]

1. I think its 185...

I am so used to my ovens and my recipes that I just go by color and smell, but
when I was learning I used a thermometer - and saved myself a lot of worry.

I remember 185 as the temp...

[Inchworm]

2. Thanks! Perfect timing

I'll let ya know ;)

:woohoo:

[Inchworm]

3. Woohoo! 185 is the magic number!

:woohoo:

Out of probably 15 loaves (lifetime) of bannana bread this was the most worry-free and perfect.

I gave it to neighbors already lol

:yourock: <= for Tesha

:*

[supernova]

4. banana gooey spooge

sounds really good right now. I haven't had anything sweet in days. :-)

[Major Nikon]

5. The toothpick trick really just works with cakes and sweet breads

Checking temperature works in all cases. For regular loaf bread, I go for 200-205.

[Tesha]

6. I was thinking sweet breads...

and moist breads should end cooking a little before say... a loaf of sandwich or toasting bread.

Those I agree should be 195 to 205.