On Jun 16, 9:38*pm, Samantha Hill - remove TRASH to reply
> wrote:
> Merryb wrote:
> >> When the center of the bread expands faster than the top crust, the top
> >> crust will crack. *It's a classic sign of a quick bread, so there's
> >> probably not a lot you can do about it unless you bake at a very low
> >> temperature for a very long time.
>
> > Not nessarily- I was taught to dip a plastic bowl scraper in oil, then
> > dip it halfway thru the center of the bread, where it usually cracks.
> > This gives it a "guide' basically so it can crack neater. Most quick
> > breads do this, but this makes it look nicer. HTH!!
>
> Uh, you are reinforcing what I am saying -- that there will be a split
> in the top of a quick bread.

Yes, I was. That's what happens!