Why Cranberry-Orange Soda Bread Needed Longer Baking Time

Question

I made the cranberry-orange soda bread yesterday. After the recommended 35-40 min of baking time, I check the internal temp and it was only 160. I baked it another 8 min and it still had reached only 170. However, the bottom, when “ thumped” was hollow.  After it rested,The outside was quite done but the inside was still a bit moist. My oven was “right on” (by thermometer) at 400.

Elizabeth Mindreau · Accepted Answer

Hello Joanne –
I checked with one of baking experts who developed this recipe. She said that the height of your bread could affect the baking time, saying that a taller bread would take longer to fully bake than a squat bread. At Milk Street we love to toast slices of this soda bread. That could help eliminate the moisture for this loaf. For future reference, the internal temp for soda bread should be 200°F to 210°F.

Why Cranberry-Orange Soda Bread Needed Longer Baking Time

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