No pre-heat and raisin-walnut bread
Last night, I was making a batch of whole wheat raisin-walnut cinnamon bread. I've been pleased with how the no pre-heat worked with my sourdough sandwich bread, so I naturally tried with this bread as well.
One of the reasosn I've been so pleased with no pre-heat is that not only does it use less energy (and less prep to pre-heat), but it didn't markedly increase the amount of time it took to actually bake the bread. Generally, this raisin bread takes about 50 minutes to an hour to bake, so at 55 minutes, I took it out of the oven. But the loaves were kind of pale and only registered 165 degrees F in the center. Hmmmm. So I popped them back in for another 15 minutes. This time? 175 degrees. OK, now it's midnight and I'm a bit perturbed. But I put them back in for another 15 minutes. Finally they registered 190 degrees F. The loaves were a bit of a disappointment though, with a much thicker crust than I usually get.
So, a question. Was it the no pre-heat that extended the bake by 45 extra minutes? Or did I somehow pierce a nut every time with my probe and got an incorrect reading? Or something else entirely?