Feuer wrote:
>
> Kenneth wrote:
>
> > After the bake, allow the pan to cool for several minutes, then gently
> > remove the loaf. Do not attempt to cut it until it has cooled to room
> > temperature at the center.
>
> I'm wondering if it might make sense with this kind of bread to let it
> sit sealed in the pan until it has cooled, to keep it as moist as
> possible.

sure - it also would come out of the pan easier because it will shrink.

I leave them in until they are coming out easy i. e. there is a small
gap between bread and pan.

Samartha


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