General answer: for bread in a bread pan, 350°F until 195°–205
°F in the center.
That'll probably be around 40 minutes, I'd guess (and it seems you found) but a thermometer will let you be sure (and then you'll know how long it takes for next time).
cooking.stackexchange.com/users/160/derobert
15 minutes at 230C, then another 15-20 at 200C, until it's risen and sounds hollow when you tap the bottom.
cooking.stackexchange.com/users/4194/ElendilTheTall
Allrecipes says: *
Most bread is baked in a moderate oven, 350 degrees F (175 degrees C).
Bake for 40 to 50 minutes, or until the crust is golden brown and the bottom of a loaf sounds hollow when tapped.
Me?
I just go to Cub Foods ..
cooking.stackexchange.com/users/None/
For a 2lb loaf (or 2 x 1lb loaves)
I'd recommend about 22-25 minutes at 350F.
cooking.stackexchange.com/users/5425/Yosef
Baking time depends on a lot of factors: loaf size oven temperature baking with or without tin dough type (wheat/rye/mix/...) Safest choice would be to use an oven thermometer.
The loaf is done at 97 or 98°C core temperature.
Another indicator is the sound of your loaf: if you knock on its bottom and it sounds hollow, it's done.
Also important: experience.
Bake the same recipe until you're used to it and the result satisfies you.
If the result isn't perfect: don't worry.
You'll end up with something edible in every case and don't need to starve.
For a nice crust, start with 250°C and turn the oven down to about 220°C when you put the bread in.
For an even nicer crust, you'll need steam.
Not only humid air but STEAM.
This question covers this topic:
How can I create steam in a normal oven to promote bread oven spring?
For the best result you can achieve at home with a simple oven use a pizza stone.
Heat it up to 250°C for 1 hour.
Then put in the loaf and produce some steam.
cooking.stackexchange.com/users/3772/eckes
Your bread machine recipe might be different from a regular bread recipe.
When baking, I usually preheat my oven to 250C with a deep pan at the bottom rack with a few cups of water.
This is important to keep the dough moist but give a good crust.
When it comes time to bake, I pop mu loaf in and drop the temp to 200C.
I usually stop when I achieve a golden colour.
But you can go darker if you want.
cooking.stackexchange.com/users/4303/Megasaur
Put hot water in a square baking pan on the bottom oven rack.
Bake bread at 350 degrees for 25 minutes for a light crust.
The hot water is crucial for keeping the bread moist.
cooking.stackexchange.com/users/53958/user53958
I am in the process of making bread in the bread maker, but I want to try to bake it in the oven. I am just making white bread. What temp and how long would you recommend baking the bread?
Making bread dough in the bread maker and baking it in the oven
cooking.stackexchange.com
<oven><bread>
cooking.stackexchange.com/questions/13500
cooking.stackexchange.com/users/955/Mike Wills
You probably need to cook for 30 minutes to 1 hour, depending on the bread, temperature and desired crust. The oven should be heated to 200-250°C and the bread baked for between 40 minutes and an hour.
You should bake it for around 40 minutes. It should take about 25 minutes at 200°C. 250°C for 1 hour.