WARM BREAD FOR BREAKFAST

This is specifically a make-ahead technique. Shape the risen dough into rolls or loaves in the evening, place on buttered baking sheets, and cover with a cloth wrapped in an additional layer of fabric. Leave at cool room temperature (60-65°F) overnight for 8-10 hours. Bake directly in the morning without additional rising time.

Once baked, store cooled bread in an airtight container or resealable plastic bag at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw at room temperature and refresh in a 350°F oven for 5-8 minutes before serving.