OK, I'm still a novice in the bread making department. Last night I made the KA Vermont Maple Bread. The recipe says to cook 35 - 40 minutes or until an internal temp of 190 degrees. I have an instant read thermometer but am reluctant to ruin the top of a beautiful loaf by sticking a thermometer in it to ensure it's cooked! Once out of the oven and on a cooling rack, I have no problem sticking it from underneath, but by then it's too late to determine doneness.
So how do you tell if it's cooked internally or not? (My oven is calibrated and I feel comfortable that the oven temp is accurate to within a few degrees.)