Ideally, these foods should be baked at a high temperature (in the 425^o to 450^oF range) so that the expanding internal gases can adequately increase the volume of the dough or batter before the coagulating protein sets the food's structure. Because of their small size, most biscuits can be successfully baked in or near that temperature range. However, a lower temperature (about 400^oF) is necessary for baking bread loaves because the higher temperature would burn the outside of the bread before the heat could reach and bake the inside. Well-sugared breads must be baked at an even lower temperature (325^o to 375^oF) because the sugar would caramelize too much at a higher temperature and blacken the crust.

** Asian Recipes **