Twist Bread

The wheat bread dough can be prepared through the first rise, then refrigerated for up to 24 hours. Bring to room temperature (about 1 hour) before shaping. The shaped, unbaked loaf can be covered and refrigerated overnight for a slow second rise; brush with milk and bake directly from the refrigerator, adding 5-10 minutes to the baking time.

Store the cooled bread in a paper bag or bread box at room temperature for up to 3 days—avoid plastic, which softens the crust. For longer storage, slice and freeze in a zip-top bag for up to 3 months. Thaw slices at room temperature or toast directly from frozen. Refresh day-old bread by misting with water and heating in a 350°F oven for 10 minutes.