Check the Temperature

• One of the main reasons breads burn is because the oven is too hot. In this case, the outside of the bread may become brown long before the inside is done. Buy an oven thermometer and check the temperature of the oven. Even in new ovens, the thermostat can be off by 50 to 100 degrees Fahrenheit, wreaking havoc with almost any baking project. To correct this, simply adjust the dial up or down a few degrees to compensate. Try turning the heat down by 25 F, especially if you have a convection oven. Convection ovens cook more efficiently than conventional ovens and will burn food if you're not careful. Reduce the baking time by 25 percent, as well.

The Bakeware

• Another reason your bread may be burning is because of the bakeware you use. Glass and dark metal pans tend to retain heat more than other pans. Breads baked in them brown quickly and may burn. Lower the oven temperature by 25 F when using these pans. Reduce the baking time by 5 to 10 minutes, too.

Loading the Oven

• Pay attention to where you place your bread in the oven to prevent burning. Place bread pans on the middle rack of the oven so the bread bakes evenly. Avoid overcrowding the oven. One or two loaves is usually plenty. Loosely cover bread with foil if it seems to be browning too quickly.

Judging Doneness

• To eliminate burnt bread woes, start checking the bread 5 to 10 minutes before you think it will be done. It's easy to tell when quick breads are done, simply by inserting a toothpick in the center of the bread. If the bread's done, the toothpick should come out with just a few moist crumbs. Yeast breads are a bit trickier. When done, they should have risen fully. The tops should be golden brown and you'll notice a heady aroma in the kitchen. Tap the bread and it may sound hollow. All these signs are good indicators the bread is probably done, but the most dependable test is to measure the bread's internal temperature with a meat thermometer. When done, the meat thermometer should read between 190 and 195 F for a simple white bread. Crispy, lean bread, such as French bread, is done when the temperature reads 200 to 205 F.