Step 5: Bake, cool, & slice
- assembled dough
the loaf for 30 to 35 minutes until nicely browned.
When flicked the bread should sound hollow. Alternatively, check that the internal temperature reaches 190°F/87°C.
Remove from the loaf pan set on a wire rack and let cool for at least 30 minutes before slicing. If you don’t let the bread fully cool, you’ll end up with a gummy interior.
Slice to enjoy. Store in a plastic bag like normal sandwich bread if using within a few days, or freeze the slices for extended storage.