Category: Breads

Servings: 8
Preheat: 425
Prep Time: Total Time : 3 hours, Active Time: 45 minutes (dough can refrigerate overnight
Source: SMITTEN KITCHEN

Serve this with anything you like on a bagel, a cream cheese board, or just a schmear of salted butter. Note on an update: Based on feedback from comments, I’m suggesting you line your pan with parchment paper for easier removal.

Ingredients: 

3 cups (390 grams) all-purpose flour
Kosher salt
1 teaspoon (3 grams) instant yeast
1 1/2 cups (355 grams) lukewarm water
Olive oil
2 large yellow onions, halved and thinly sliced
1 1/2 teaspoons poppy seeds

Directions: 

Make the dough: In a large bowl, combine the flour, 1 teaspoon kosher salt, and instant yeast. Add the water and use a spoon, rubber spatula or a dough whisk [I have this one], mix until the water is absorbed and a shaggy, sticky dough is formed. Cover with a towel or plastic wrap and let rise until doubled at room temperature for 1 3/4 to 2 hours. Alternatively, you can let it rise in the fridge overnight for 8 to 10 hours.
Meanwhile, prepare your onions: Heat a large sauté pan over medium heat. Once hot, add 2 tablespoons olive oil. Once the oil is heated, add the onions and 1 teaspoon kosher salt. Cook onions, stirring every minute or two, until a medium brown, almost caramel colored, about 25 minutes. [See Note at end.] Scrape onions onto a plate to cool while you finish the bread.

Finish the focaccia: When the dough is doubled, line a 9×13 cake pan with parchment paper and drizzle 2 tablespoons olive oil over it. Do not deflate your dough, just scrape it onto the oiled parchment. Drizzle the top of the dough with another tablespoon of olive oil and use your fingers to dimple the dough, flattening it out. It’s okay if it doesn’t reach the edges. Let the dimpled dough rest at room temperature for 15 minutes and heat your oven to 425°F. After 15 minutes, dimple the dough only where needed a little further into the corners. Let rest for a final 15 minutes before scattering the top with onions, poppy seeds, and a few pinches of salt.

Bake the focaccia: For 25 minutes, until deeply golden brown at the edges and across the top. While it bakes, you can prepare any toppings you’d like to serve it with, such as cream cheese or butter, lox, thinly sliced tomatoes, cucumbers, onions, or capers.

To serve: Loosen the focaccia if it’s stuck in any place and slide it into a cutting board. Cut into 12 squares, using a sharp knife to get through the onions on top without pulling them off, and replacing any that scatter. Eat right away.
Do ahead: Focaccia keeps at room temperature for 1 to 2 days. Reheat on a baking sheet at 350°F for 10 to 12 minutes.

Note: These are not caramelized onions; we do not need 60 to 90 minutes over low heat with constant stirring. That is not how any ancestor of mine cooked onions. I’m intentionally using a higher heat for more quickly developed flavor. If they’re not picking up color by 20 minutes, bump up the heat slightly. If they’re coloring too fast to make it to 20 to 25 minutes, reduce the heat. We want to stopping shy of a dark bronzed color, as the onions will finish in the oven and we don’t want them to burn.

Servings: 
Preheat: 350
Prep Time: 2 days
Source: https://cooking.nytimes.com/recipes/1018045-chocolate-babka

Baking a chocolate babka is no casual undertaking. The Eastern European yeast-risen coffee cake has 14 steps and takes all day to make. But the results are worth every sugarcoated second – with a moist, deeply flavored brioche-like cake wrapped around a dark fudge filling, then topped with cocoa streusel crumbs.

If you want to save yourself a little work and love Nutella, you can substitute 1 1/2 cup (420 grams) of it for the homemade fudge filling. Also note that you can make this over a few days instead of all at once. Babka freezes well for up to 3 months, so if you need only one loaf now, freeze the other for later.

Ingredients: 

FOR THE DOUGH:
½ cup/118 milliliters whole milk
1 package (1/4 ounce/7 grams) active dry yeast
⅓ cup/67 grams granulated sugar, plus a pinch
4 ¼ cups/531 grams all-purpose flour, more as needed
1 ½ teaspoons fine sea salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional)
½ teaspoon freshly grated nutmeg
4 large eggs, at room temperature, lightly beaten
10 tablespoons/140 grams unsalted butter, at room temperature, plus more for greasing bowls and pans

FOR THE FUDGE FILLING:
½ cup/100 grams granulated sugar
¾ cup/177 milliliters heavy cream or half-and-half
Pinch kosher salt
6 ounces/170 grams extra bittersweet chocolate, preferably between 66 and 74 percent cocoa, coarsely chopped
8 tablespoons/112 grams/1 stick unsalted butter, diced, at room temperature
2 teaspoons/10 milliliters vanilla extract

FOR THE CHOCOLATE STREUSEL:
½ cup/60 grams all-purpose flour
3 tablespoons/45 grams granulated sugar
1 ½ tablespoons/11 grams cocoa powder
½ teaspoon kosher salt
4 ½ tablespoons/64 grams unsalted butter, melted
⅓ cup/60 grams mini semisweet chocolate chips

FOR THE SYRUP:
⅔ cup/135 grams granulated sugar

Directions: 

Prepare the dough: In a small saucepan or a bowl in the microwave, warm the milk until it’s lukewarm but not hot (about 110 degrees). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.

In an electric mixer fitted with the dough hook, or in a food processor, mix together flour, 1/3 cup sugar, the salt, the vanilla, the lemon zest (if using) and the nutmeg. (If you don’t have a mixer or processor, use a large bowl and a wooden spoon.) Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes. If the dough sticks to the side of the bowl and doesn’t come together, add a tablespoon more flour at a time until it does, beating very well in between additions.

Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat or pulse until the dough is smooth and stretchy, another 5 to 7 minutes. Again, if the dough sticks to the sides of the bowl, add additional flour, 1 tablespoon at a time.

Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place (inside of a turned-off oven with the oven light on is good) until it puffs and rises, about 1 to 2 hours. It may not double in bulk but it should rise.

Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won’t be as developed).

Prepare the filling: In a medium saucepan over medium heat, combine sugar, cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Let cool to room temperature. Filling can be made up to a week ahead and stored, covered, in the fridge. Let come to room temperature before using.

Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips. Streusel can be prepared up to 3 days ahead and stored, covered, in the fridge.

Prepare the syrup: In a small saucepan, combine sugar and 2/3 cup/158 milliliters water. Bring to a simmer over medium heat, then simmer for 2 minutes, stirring occasionally until the sugar dissolves.

Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling (there’s no need to leave a border). Starting with a long side, roll into a tight coil. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.

Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it’s about 9 inches long. Place into a prepared pan, letting it curl around itself if it’s a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won’t quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.

When you’re ready to bake, heat the oven to 350 degrees. Use your fingers to clump streusel together and scatter all over the tops of the cakes. Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom. An instant-read thermometer will read between 185 and 210 degrees.

As soon as the cakes come out of the oven, use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes, and then pour the syrup on top of the cakes, making sure to use half the syrup for each cake.

Transfer to a wire rack to cool completely before serving.

Servings: 
Preheat: 
Prep Time: 
Source: https://www.youtube.com/watch?v=HlJEjW-QSnQ for steps

Ingredients: 

Tartine basic – 75% hydration
o 350+ 25g water room temperature
o 100g starter
o 450g bread flour
o 50g whole wheat flour
o 10g salt

Tartine rye – 80% hydration
o 375+25g water room temperature
o 100g starter
o 415g bread
o 85g dark rye
o 10g salt

Molasses rye
Same as above rye, but thoroughly mix 2 Tbsp of molasses into water before adding starter. Also works with Classic Tartine.

Raisin Bread
Same a classic. 1 1/4 cup raisins in warm water for 30 minutes, then drain. After giving the dough a second turn, add the raisins to the dough, thoroughly working raisins into dough. Complete the bulk fermentation.

White – 75% hydration
Same as Tartine basic, but use 500g of White, no whole wheat.
Add 5g wheat bran

Tartine semolina – 80% hydration
o 375+ 25g water room temperature
o 100g starter
o 350g semolina flour
o 150g bread flour
o 10g salt

Directions: 

Levain preparation the night before Makes 200+g, enough for 2 loaves
50 starter:100 water:50 bread+50 whole flour (1:2:2).
Rise for overnight. Should pass the float test.

Starter refresh steps if starter is almost dead. Numbers are starter:water:flour. Initially use bread flour with 10% rye
Day 1 (if starter is old). | Day 2
7am 1:1:1 (15:15:15) | 7am 1:2:2 (5:10:10)
2pm 1:1:1 (15:15:15) | 1:2:2 (5:10:10)
9pm 1:4:4 (5:20:20) | 1:5:5 (5:25:25)

Servings: 8 pretzels
Preheat: 475
Prep Time: 1 hour
Source: https://www.kingarthurflour.com/recipes/hot-buttered-soft-pretzels-recipe

Pretzels are available crisp and hard from your grocery or, if you’re lucky and in the right place, soft and chewy from street vendors. Our recipe is for the soft kind, made nicely chewy thanks to the use of King Arthur Unbleached Bread Flour. Melted butter brushed over the crust is a bonus street vendors don’t offer!

To make sweet pretzel bites: Roll the eight pieces of dough into 10″ ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the pieces into the baking soda solution, place on a greased or parchment-lined baking sheet, and top with pearl sugar, if desired. Bake in a 400°F oven for 12 to 15 minutes, until golden brown. Remove them from the oven; if they haven’t been topped with pearl sugar, roll the bites in melted butter (about 6 tablespoons should do it). Then shake in a paper bag with 6 tablespoons cinnamon-sugar.

To make savory pretzel bites: Roll the eight pieces of dough into 10″ ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the pieces into the baking soda solution, place on a greased or parchment-lined baking sheet, and top with pretzel salt or sea salt. Bake in a 400°F oven for 12 to 15 minutes, until golden brown. Remove from the oven, and roll the bites in melted butter; about 6 tablespoons should do it.

Ingredients: 

Dough

2 1/2 cups (298g) King Arthur Unbleached Bread Flour
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons (7g) instant yeast
7/8 to 1 cup (198g to 227g) warm water*
*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Topping

1 cup (227g) boiling water
2 tablespoons (28g) baking soda
coarse, kosher or pretzel salt, optional
sesame seeds, optional
3 tablespoons (43g) unsalted butter, melted

Directions: 

1. To make dough by hand or with a mixer: Place all of the dough ingredients into a bowl and beat until well-combined. Knead the dough, by hand or machine, for 5 to 8 minutes, until it’s soft, smooth, and elastic, then proceed to step 4.

2. To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to go through its kneading cycle, then proceed to step 4.

3. To make dough with a food processor: Place the flour, salt, sugar, and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds, then proceed to step 4.

4. Transfer the dough to a lightly greased bowl, cover, and let it rise for 30 minutes.

5. To make the topping: While the dough is rising, prepare the topping. Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).

6. Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.

7. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g each).

8. Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9″ square pan.

9. Roll each piece of dough into a long, thin rope (about 28″ to 30″ long), and twist each rope into a pretzel shape. Working with four pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda bath will give the pretzels lovely golden-brown color.

10. Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.

11. Bake the pretzels for 8 to 9 minutes, or until they’re golden brown.

12. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Servings: 9 or 10 scones
Preheat: 350
Prep Time: 30 min
Source: Huckleberry

These scones taste traditional in every sense. The problem with most blueberry scones is they have been overmixed – the blueberries get smashed and result is a very off-putting grayish-blue dough. I avoid this problem by mixing the dough almost completely without the blueberries and then rolling them in, like you would a cinnamon roll, at the very last minute. These steps will leave you with a much cleaner-looking pastry. You can also make great lemon buttermilk scones with this recipe; just omit the blueberries and add the zest of three more lemons. I love to serve these scones with very lightly sweetened whipped cream or fresh-made jam, honey, or maple syrup.

Ingredients: 

3¼ cups + 2 tablespoons (420 grams) plain flour
½ cup + 2 tablespoons (130 grams) granulated sugar, plus more for sprinkling
¼ cup (55 grams) brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon kosher salt
1 cup (230 grams) cold unsalted butter, cut into 1/2-in cubes
¾ cup (180 ml) buttermilk
zest of 1 lemon
1½ cups fresh blueberries
Egg wash – 2 egg yolks and 2 tablespoons cream whisked together

Directions: 

In a very large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Throw in the butter and work with your fingertips until the pieces are pea-and-lima bean-size. Add the buttermilk and lemon zest. Lightly toss to distribute.

Immediately dump everything onto a clean surface with more than enough space to work the dough. Using only the heel of your palm, quickly flatten the dough. Gather the dough back together in a mound and repeat. After two or three repetitions, the dough should begin holding together. Don’t overwork the dough, it should still be quite crumbly – this is what creates the most luscious short buttery scones ever.

Pat down the dough to a 3/4-in/2cm thickness , about a 9-by-12-in/23-by-30.5cm slab and spread the frozen blueberries evenly on the top. Roll the long side of the dough, like a jelly roll, into a log with the blueberries enveloped inside. Shape the dough into a 12-in-/30.5-cm-long cylinder. Lightly flatten the top so that it is a little less than 1/2in/12 mm thick and cut out nine or ten triangles. Transfer them to an ungreased sheet pan and freeze for at least 2 hours before baking, or up to 1 month, tightly wrapped.

Preheat your oven to 350F/180C. Remove the scones from the freezer. Space them with plenty of breathing room on two ungreased sheet pans, brush with the egg wash, and sprinkle liberally with granulated sugar. Bake from frozen until cooked through, nicely browned, and easily lifted off the pan, about 25 minutes.

Servings: 9 biscuits
Preheat: 425
Prep Time: 20 minutes
Source: https://smittenkitchen.com/2009/12/cream-biscuits; Adapted from James Beard’s American Cookery

Because they’re so easy, it might feel like you are cheating: Five ingredients. A sifter, a mixing bowl and a puddle of melted butter. (That’s so going to be my first album title, I’ve decided.) Three minutes to assemble and twelve minutes to bake. And they remain the richest, lightest biscuits I’ve ever had, with serious plushness within and the faintest crunch at the edges, which sound as you tear one open as if you’d broken a cookie in half but then turned the volume on that sound way down. Or, uh, a very faint crunch. And here’s the thing with biscuits (and scones, for that matter) — they’re the best when you’ve first baked them. Sure, I tried a stale one 24 hours later (for research, people, of course) and it wasn’t so bad but I chalk that up to them being extra-awesome from the get-go. But you don’t need to make them at the 11th hour, biscuits freeze excellently unbaked. Go ahead and make them whenever you have time, flash freeze them and store them in a freezer bag for a later day or freeze them right on your buttered or parchment-lined baking sheet so they’re ready to go when you are. You can bake them still frozen, they’ll just need an extra few minutes in the oven. And then you never have an excuse not to have freshly baked biscuits on the ready.

The original recipe has you brush your baking sheet with melted butter (and increases the amount by two tablespoons) but for whatever reason, the butter not covered by biscuits just got smoky in my oven so I’m voting for you to just line your sheets with parchment. If you find dipping the biscuits in butter difficult (hard to grasp if the dough is soft), just brush them generously instead.

Ingredients: 

3 tablespoons (45 grams) melted butter
2 cups (250 grams) all-purpose flour, plus more for dusting the surface
1 tablespoon (15 grams) baking powder
1/2 teaspoon salt
1 tablespoon (15 grams) sugar (optional)
1 1/2 cups (355 ml) heavy cream

Directions: 

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using two additional tablespoons, or half the unused cream.)

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze for future use. [Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.

Servings: Two 9-inch (23cm) Loaves
Preheat: 350
Prep Time: 
Source: David Lebovitz / James Beard

Using the higher amount of sugar will produce a moister and, of course, sweeter bread.Adapted from Beard on Bread by James Beard.

Fabulous around Thanksgiving with really soft persimmons

Ingredients: 

3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

Directions: 

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350ºF (180ºC) degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Servings: 1 8X4 loaf Pan
Preheat: 400
Prep Time:
Source: Food 52

This charming loaf may look like a pound cake, and act like a pound cake—and travel well and make sweet gifts like a pound cake. But it’s quite a different little number, and thanks to a slew of hidden perks—it’s better.

Ingredients: 

7 to 8 ounces (200 to 225 grams) marzipan, chopped into 1/2-inch pieces
1 tablespoon powdered sugar
1/2 cup dark chocolate chips
2 cups (250 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 tablespoons plus 1 teaspoon granulated sugar
3/4 cup cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
1/2 cup buttermilk or heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Jam, for serving

Directions: 

1. Heat oven to 400° F. Line an 8 x 4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides.
2. In a large bowl, toss together the marzipan and powdered sugar to coat. Add the chocolate chips and set aside.
3. In a food processor, combine the flour, baking powder, salt, and 2 tablespoons of the sugar and pulse to combine. Add the butter cubes and pulse until the butter is in the size of peas. Add this to the bowl with the marzipan. (Note: If you don’t have a food processor, you can cut the butter in quickly with your hands or a pastry blender.)
4. In a small bowl, whisk together the eggs, buttermilk or cream, and the extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined.
5. Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with the remaining 1 teaspoon sugar and bake until deep golden brown on top and firm when you poke it with your finger, with no squishy give (indicating an undercooked middle). Begin checking for doneness at 40 minutes. If you want to be extra sure it’s done, an instant-read thermometer should read 205°F to 212°F (95°C to 100°C) in the middle.
6. Cool in the pan on a wire rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Slice with a serrated knife and serve with jam.

Servings: 8
Preheat: 350°
Cook Time: 40 min
Source: Fine Cooking 113, pp. 22

Olive oil not only adds an incredible depth of flavor, but used in place of butter or shortening, it makes quick breads better for you by supplying healthy fat and antioxidants. Pumpkin seeds are an optional topping here,

Ingredients
Cooking spray
3-1/4 oz. (3/4 cup) whole wheat flour
3 oz. (2/3 cup) unbleached all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. table salt
2 large eggs
1 cup canned pumpkin purée
1/2 cup packed light brown sugar
1/3 cup olive oil
1/3 cup honey
2 Tbs. unsalted pumpkin seeds (also called pepitas; optional)

Directions

Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.

In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.

Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds (if using), pressing them down lightly. Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes. (If the bread begins to brown too much before it’s fully baked, lay a piece of aluminum foil on top.) Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.