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.