Carol, that's a good question! When the outside has a color you like, feel free to take it out. If you want to be really specific, it's finished when it has an internal temperature of around 200°F; this is a great way to measure if you've got a good thermometer. You never want to cut into a hot loaf of bread, though, as it will mess with the internal structure and leave it squished and undercooked-feeling. While we know it's challenging, it's best to wait until the loaf has cooled to room temperature before digging into your bread for the best texture. Happy baking! Kat@KAF

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