Baking to the correct internal temperature

Rich breads (breads with egg, milk, cream, oil, or butter) need to bake until the internal temperature is about 185F.
Lean breads (breads with no added eggs or fats) need to bake until the internal temperature is about 205F.

Take your best guess the first time you bake a particular bread. Outside of the oven, use a probe thermometer to check the internal temperature of the bread. If the temperature is a little low, bake it about 5 minutes more then check again.

Breads that are not cooked to these temperatures will go stale faster, and may upset your stomach.