DOES ANYONE MONITOR THESE COMMENTS?

A discussion post on the Cooks Illustrated website regarding internal temperature when baking cinnamon swirl bread.

The submitter provided the following about the artifact's history: This artifact consists of a screenshot of users on Cook's Illustrated.com's discussion board trouble-shooting the right internal temperature for the Cast Iron Skillet Cinnamon Bread recipe. The discussion took place in February 2019. One user posts a photo of their finished bread—most likely a screenshot they took of the user's own Instagram Story.

Unknown

Amory Orchard

cooksillustrated.com

English

2000-2024

discussion board post

digital

Posted

ATK / CC: DOES ANYONE MONITOR THESE COMMENTS? WHAT IS THE INTERNAL TEMP FOR THE BREAD? THIS WOULD ALLOW FOR OVEN TEMP DISCREPANCIES SO WE DON'T GET DRY BREAD AS ONE PERSON COMMENTED. THANKS.

I just took mine out at 195. It doesn't look dark in the middle but upon reading other websites and then the below suggestions I just went with it. It's got to cool for 2 hours but I will update you once I taste it.

[text on included image:] Cinnamon swirl bread complete. Now just need to wait to cool [tongue out emoji]

Internal at 195 is perfect.

An image of the commenter's baked bread is included under the reply to the main comment in the screenshot.