German Bread

The dough can be made through the first rise, punched down, covered tightly with plastic wrap, and refrigerated for up to 24 hours. Bring to room temperature (about 1 hour) before rolling out and proceeding with shaping and the second rise. The cold fermentation actually enhances flavor development.

Store cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. The cinnamon-sugar topping may soften slightly during storage. Refresh in a 350°F oven for 5-7 minutes to restore texture. Can be frozen for up to 2 months; thaw at room temperature and refresh as directed.