What are tunnels in quick breads caused by?
Tunnels are caused by excessive moisture that builds up in the quick bread batter during baking. This moisture can come from a variety of sources, including:
* Adding too much liquid to the batter
* Not measuring ingredients correctly, particularly when measuring dry ingredients
* Using over-ripe fruit or vegetables, which contain more moisture
* Overmixing the batter, which can develop the gluten in the flour and cause it to be too elastic, resulting in tunnels when the loaf is baked
* Using a baking pan that is too large for the amount of batter, which can cause the loaf to bake too quickly and result in tunnels
* Not baking the bread for long enough or at the correct temperature
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