et rise using any of these methods: For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 45-minute to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough extends ½ inch above the pan rims.
Baking Preliminaries:
15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375ºF.
Baking:
Bake on the lower rack for 50 to 60 minutes, until the tops are well browned. Cover the tops with foil. Then bake for 10 to 15 minutes more, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom portion (or until the center registers 208º to 210ºF on an instant-read thermometer). Bake for 5 minutes longer to be sure the centers are done. Let cool in the pans on a wire rack for 15 minutes. Turn out the loaves onto racks and cool thoroughly.
Serving and Storing:
Cool thoroughly before slicing or storing. Best served toasted. Store airtight in plastic or aluminum foil. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.
Yield: 2 medium loaves, about 12 slices each
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