• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Breakfast
      • Side Dishes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Tips Tricks and Information

    Angela @ BakeItWithLove.com · Leave a Comment

    Internal Temperature Of Bread

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print
    • Email
    Jump to Recipe
    Internal temperature of bread pin, showing bread.

    The internal temperature of bread can be used to ensure that your loaf is perfectly cooked every single time! With this guide, you'll learn how to check your bread's temperature, the ideal temperature for a soft and tender loaf, and other ways to check if it is fully cooked! Grab your thermometer, and we'll get started!

    Guide To Bread Internal Temperatures

    If you are planning on popping a loaf of bread into the oven, you may be wondering how to know when it is perfectly baked. After going through all the effort of kneading and waiting for the bread to rise (more than once), it would be completely frustrating for your bread to come out either over or underbaked!

    Checking the internal temperature is one of the easiest and most reliable ways of ensuring your bread is ready to be removed from the oven. It is simple to do and can help to remove any unnecessary guesswork!

    Square image showing Cheesecake Factory copycat brown bread.
    This homemade Cheesecake Factory brown bread is just as delicious as the restaurant version!
    Jump to:
    • Guide To Bread Internal Temperatures
    • Ideal Temperature Of Bread
    • How To Check Bread's Internal Temperature
    • When To Check The Internal Temperature Of Bread
    • Temperature vs Appearance
    • Other Ways To Tell When Bread Is Done
    • Exceptions
    • Table 1. Bread Internal Temperatures
    • Doneness Tips For Bread
    • 🥖 Best Bread Recipes
    • 📋 Recipe
    • 💬 Comments
    * indicates required

    Ideal Temperature Of Bread

    The variety of bread you are baking can make a slight difference in the perfect internal temperature, but it should fall somewhere between 185°F (85°C) and 210°F (98°C).

    If in doubt, the majority of breads are done baking at 190°F (87°C). However, some varieties of bread will need to bake longer (such as baguettes) and reach a temperature of 200°F (93°C). Some people will even argue that hearty and dense whole grain loaves of bread should bake until the temperature reaches 205°F (96°C) - 210°F (98°C).

    As always, double-check the recipe you are following to see what the recommended internal temperature is.

    *The internal temperature of bread will never rise above 212°F (100°C) as that is the boiling point of water.

    How To Check Bread's Internal Temperature

    For best results, I recommend using an instant-read thermometer to check the temperature of your bread. Insert the probe into the center of the loaf, going at an angle through the bottom or side of the loaf so that the hole is hard to see, and wait for the temperature to register.

    When To Check The Internal Temperature Of Bread

    You'll want to aim to check the temperature of your bread about 5 minutes before it is supposed to be done baking. This will help you to avoid accidentally waiting too long and then letting it overbake.

    For example, if your loaf is supposed to take 40-45 minutes to bake, begin checking the temperature at the 35-minute mark.

    Temperature vs Appearance

    While checking the internal temperature is a great way to gauge if your bread is done baking, you should also take the appearance of the bread into account.

    Of course, different kinds of bread have different colors. Baguettes, for example, should only be judged by color and appearance, as the temperature is irrelevant to the final outcome of the loaf.

    Go ahead and take the temperature of your bread, but keep the color of the crust as well as your recipe's recommend bake time into account.

    Other Ways To Tell When Bread Is Done

    The more frequently you bake bread, the easier you'll be able to recognize when it is done without needing to take the temperature of the loaf.

    Tapping The Bread

    Remove the loaf from the oven and then flip it upside down. Then, give the bottom a few firm taps using your fingers. When done baking, it should have a hollow sound.

    Color

    In general, your bread should be a deep golden brown in color (depending on the variety), and the crust should be firm. If the exterior is looking too pale, then go ahead and give it a few more minutes in the oven.

    Exceptions

    While 190°F (88°C) is a great benchmark for when your bread is done, it isn't ideal for all types of bread. In fact, some bread needs to be baked longer (like quick bread or rye bread).

    Additionally, for things like flatbread, rolls, and baguettes, it is better to judge when it is done baking by looking at the color and appearance rather than by taking the temperature. Check out the chart below for different varieties of bread as well as their internal temperatures.

    Table 1. Bread Internal Temperatures

    Type of BreadIdeal TemperatureNotes
    Sandwich Bread190°F (88°C)Rich golden brown in color with a firm top crust.
    Rolls or BunsNo higher than 190°F (88°C)Bake until light brown in color
    BaguettesColor is more importantBake until thoroughly browned
    Whole-Grain Rounds190-205°F (88-96°C)Fully baked at 190°F (88°C), but you can bake it longer for a chewier and drier consistency.
    Rye Bread205-210°F (96-98°C)Rye flour tends to add excessive moisture, so this bread needs to be baked to a higher internal temperature
    Sourdough205-210°F (96-98°C)Sourdough should be golden brown in color and feel light when picked up.
    No-Knead Bread205-210°F (96-98°C)No-knead bread typically has a very wet dough that needs to be baked longer
    Quick Bread200-205°F (93-96°C)The edges will begin pulling away from the pan.
    Gluten-Free Yeast Bread205°F (96°C)This temperature will help to gelatinize the starches and add structure.

    Doneness Tips For Bread

    • If you aren't sure if your bread is done, it is better to lean towards cooking for slightly longer rather than undercooking it. Adding an extra 5 minutes won't burn your crust, and the worst that could happen would be that your bread is slightly dry.
    • Quick bread (such as banana bread) is done when the edges begin to pull away from the pan.
    • For thin or crusty loaves of bread, like baguettes, focaccia, or small rolls, it is better to rely on the color of the crust rather than the internal temperature.
    • If you are baking at a high altitude, reduce the temperatures by 5°F since water has a lower boiling point.

    >>>>See all of my recipes HERE<<<<

    The internal temperature of bread is a great way to know if your loaf is fully baked, but don't forget to check out the color of the crust as well! Finally, leave a comment down below and let me know what you think!

    🥖 Best Bread Recipes

    • Cheesecake Factory Brown Bread - Soft and slightly sweet brown bread that can be enjoyed, either sweet or savory.
    • Homemade Bread Bowls - These bread bowls are perfect for pairing with soup, stews, or dips.
    • Rustic Bread - No-knead, all-purpose bread with a wonderfully chewy texture.
    • Irish Soda Bread - 4-ingredient bread that requires no yeast and no kneading.
    • Whole Wheat Bread - The best and easiest homemade wheat bread for sandwiches.
    • Quick French Bread - Crusty, delicious, and easy-to-make French baguettes.

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Wide image showing Cheesecake Factory copycat brown bread.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 3 reviews

    Internal Temperature of Bread: Cheesecake Factory Brown Bread (+Tips & Tricks)

    The internal temperature of bread can be used to ensure that your loaf is perfectly cooked every single time! With this guide, you'll learn how to check your bread's temperature, the ideal temperature for a soft and tender loaf, and other ways to check if it is fully cooked! Grab your thermometer and we'll get started!
    Author | Angela
    Servings: 6 mini loaves
    Calories: 410kcal
    Prep 20 minutes minutes
    Cooking 25 minutes minutes
    Rising Time 3 hours hours
    Total Time 3 hours hours 45 minutes minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 1½ cups warm water (approximately 120-130°F/48-54°C)
    • 1 tablespoon sugar
    • 2¼ teaspoon instant yeast
    • 2 cups bread flour (spooned and leveled, or more as needed)
    • 1¾ cups whole wheat flour (spooned and leveled)
    • 1 tablespoon unsweetened cocoa powder
    • 1 teaspoon salt
    • 2 tablespoon butter (room temperature)
    • 1 tablespoon light brown sugar (packed)
    • ¼ cup honey
    • 2 tablespoon molasses
    • ¼ cup old-fashioned rolled oats (optional, for topping the bread)
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    Instructions

    • In a medium-sized mixing bowl, mix together 1½ cups warm water, 1 tablespoon sugar, and 2¼ teaspoon instant yeast. Set aside for 5 minutes to proof (it should be foamy when done).
      1½ cups warm water, 1 tablespoon sugar, 2¼ teaspoon instant yeast
    • Use the paddle attachment on your stand mixer to mix together 2 cups bread flour, 1¾ cups whole wheat flour, 1 tablespoon unsweetened cocoa powder, and 1 teaspoon salt. Once combined, add in the yeast mixture, 2 tablespoon butter, 1 tablespoon light brown sugar, ¼ cup honey, and 2 tablespoon molasses, and mix using medium-low speed until everything is combined. You should have a thick dough that is fairly tacky.
      2 cups bread flour, 1¾ cups whole wheat flour, 1 tablespoon unsweetened cocoa powder, 1 teaspoon salt, 2 tablespoon butter, 1 tablespoon light brown sugar, ¼ cup honey, 2 tablespoon molasses
    • Switch the paddle attachment out for the dough hook and then knead on medium speed for about 8-10 minutes. The dough should be tacky, but not so sticky that it is sticking to the bowl (or your fingers). If the dough is too sticky, add small increments of bread flour until it reaches the correct tacky consistency.
    • Lightly oil a large bowl and turn the dough out into it. Cover the bowl tightly with plastic wrap and place it into a warm spot to rise for 2 hours (it should double in size).
    • After the dough has risen, turn the dough out onto a floured work surface and portion it into 6 equal-sized pieces. Form each piece into a small baguette that is approximately 6 inches long and 2 inches wide (*see notes for more information).
    • Line a couple of baking sheets with parchment paper and place the loaves onto them, leaving a lot of space in between them. Lightly wet the tops of the loaves with some water and then sprinkle ¼ cup old-fashioned rolled oats over the top, if desired.
      ¼ cup old-fashioned rolled oats
    • Lightly oil some plastic wrap (so they don't stick) and then very loosely cover the loaves. Set them in a warm spot and let the dough rise again for another 60-90 minutes, or until almost doubled in size.
    • Bake in the oven at 350°F (175°C) for 20-30 minutes. The crust will be soft to the touch and the internal temperature will read 190°F (87°C) when done.
    • Remove the bread from the oven and let cool for at least 15 minutes before slicing and serving.

    Equipment You May Need

    KitchenAid Professional 600 Stand Mixer
    Mixing Bowl
    Baking Sheet

    Notes

    • The consistency of your dough can vary based on several factors, such as humidity and temperature. If your dough is too sticky, add more bread flour in small increments until it doesn't stick to the bowl or your fingers. 
    • To form the mini baguettes, take a piece of dough and shape it into a rectangle that is about 4 inches across. Fold the top a third of the way down (as if you were folding a letter) and then use your fingertips to press the seam into the dough. Then, fold the bottom up to the top and tightly seal it again. 
    • If using a bread machine, I recommend cutting the recipe in half (as it makes a lot) and only using it for the kneading and rising. However, I would still shape it and bake it in the oven as directed. 
    • Instant yeast is not the same thing as active dry yeast. Make sure you are using the correct type of yeast and that it isn't expired!
    • To store: Keep your brown bread stored in an airtight container at room temperature for 2-5 days. You can reheat slices in the toaster if you prefer it to be warm.
    • To freeze: Once cooled, place your bread into a freezer-safe container and then freeze for up to 3 months. When ready, place it on the counter to thaw for 1 hour and then heat it in your toaster or microwave.

    Nutrition

    Calories: 410kcal (21%) | Carbohydrates: 81g (27%) | Protein: 12g (24%) | Fat: 6g (9%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg (3%) | Sodium: 428mg (19%) | Potassium: 345mg (10%) | Fiber: 7g (29%) | Sugar: 21g (23%) | Vitamin A: 121IU (2%) | Vitamin C: 0.1mg | Calcium: 42mg (4%) | Iron: 2mg (11%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    cheesecake factory brown bread, internal temperature of bread
    Course Bread Recipes, Copycat Recipes, Yeast Bread Recipes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « What To Serve With Asparagus
    Beef Tenderloin Internal Temperatures »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print
    • Email

    Reader Interactions

    Comments

    No Comments

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I'm an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing new, fun, and creative recipes as well as great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to make sure that cooks of any experience level can be successful. Enjoy!

    More about me →

    Fall Favorites

    • Square image of sour cream blueberry pie.
      Sour Cream Blueberry Pie
    • Square image of ginger molasses cookies on a white plate.
      Ginger Molasses Cookies
    • Square slice of sweet potato coffee cake on a light background with several other squares nearby.
      Sweet Potato Coffee Cake
    • Square image of copycat creacker barrel fried apples.
      Cracker Barrel Fried Apples
    • Square image showing maple candied yams in a white baking dish.
      Maple Candied Yams
    • Square image of sweet potato pie.
      Sweet Potato Pie
    • Square image of butternut squash risotto.
      Butternut Squash Risotto
    • Square image of pumpkin fudge poke cake slice on a white plate.
      Pumpkin Fudge Poke Cake

    Halloween Treats

    • Square image of Halloween peanut butter spider cookies
      Halloween Peanut Butter Spider Cookies
    • Square image of Halloween brownies.
      Halloween Brownies
    • Square image of Reese's Pieces Halloween bars.
      Halloween Reese's Pieces Bars
    • Square image of Halloween puff pastry mummies.
      Halloween Baked Cheese Mummy
    • Square image of Halloween crescent roll witch hats.
      Halloween Crescent Roll Witches Hats
    • Square split image showing different Halloween cocktails.
      Halloween Cocktails
    • Square image of chocolate dirt cake cookies.
      Dirt Cake Cookies
    • Square image of Reese's pieces bar.
      Reese's Pieces Bars
    As Seen On block with logos from the companies Angela has worked with including Mashed, Vice Munchies, Lake Country Journal, Delish, Yummly, and more.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement
    • Subscribe
    • Oven Conversions

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Freezing
    • Reheating
    • Food Info
    • Web Stories

    Copyright © 2023 Bake It With Love