An instant - read thermometer inserted into the center of
the fully baked loaf will register about 205 °F.
Not exact matches
Andrea — A hole in the
loaf could indicate that it was not
fully baked.
But another great way to enjoy it is to score halfway through the dough, dividing the
loaf into 8 segments as you would with scones, and then slicing
fully after
baking.
Just make sure to
fully cool the
baked loaves before wrapping and freezing.
I would recommend waiting until after the
loaf has
fully baked to top it with an extra layer of the hazelnut chocolate spread and then add a few handfuls of the beloved chopped hazelnuts.
Or wait until the
loaf has
fully baked and spread a nice layer of Nutella on top and then add your chopped hazelnuts.
If the
loaf is browning too fast for the center to
bake fully, tent with foil while it finishes
baking.
(To ensure your bread is
fully baked; pick the
loaf up and gently tap on the bottom the bread, it should give off a hollow sound).
Now mix the flour, rolled oats,
baking soda and salt with a whisk until fluffy and
fully combined and then whisk in the mixed seeds, saving about 1 tablespoon to sprinkle over the
loaf later.
For the
loaf pan,
bake for about 45 minutes or until it starts to brown (to be sure it is
fully cooked).
If doubling the
loaf like I do, it tends to be
fully baked around 50 - 60 minutes.