Around 190 to 200 degrees. It will also sound hollow when tapped.
Bread must be baked in some kind of oven.
Bread pudding is baked.
Retarding is a second, slower rising of your bread dough. It is done by placing the dough in the refrigerator which causes a slower fermentation, or rise, of the dough. Retarding bread dough is often done overnight when the dough is placed in the refrigerator so that it can be freshly baked in the morning. It is also done to increase the flavor of the bread and to give the crust a darker color when baked.
A loaf of bread is a mass of dough that has been baked into bread. It is usually baked in a loaf pan and sliced after cooling.
Different types of bread are baked at different temperatures. The most common temperature for baking bread at home in the U.S. probably is 350 degrees F. But some breads, such as a slow-rise hard-crusted bread might be baked at 500 degrees F., then reduced after a time to a lower temperature. Other breads are started at lower temperatures and baked for longer periods.
Baking bread is an irreversible change; there is no way to unbake bread. The baked bread cannot be converted back to the dough that it was before being baked.
An ash bread is a form of bread baked in hot ashes.
No, it won't get soggy. I always leave my bread in the machine for awhile after it is done baking so it can cool down. It's much easier to remove after it has cooled. All the moisture has been absorbed, and the bread is baked at that point, so there is nothing to make it soggy.
usually between 400-435 f for anywhere from 10-25 mins. it's done when the cheese in the middle has melted
Naan bread is a yeast bread that is baked in a tandoor oven. Tandoori roti is an unleavened bread also baked in a tandoor.
Bread boxes keep bread and other baked goods fresh for a longer period of time. They do this by keeping the bread at room temperature, and be allowing air circulation. The bread box is also used to ensure that pests do not get into the bread.
Mom baked bread all afternoon.