Comment faire du parmesan à la maison

Ça faisait longtemps que je voulais essayer ce pain là. L'attente a été récompensée, c'est vraiment très bon.
Je le referais probablement mais je ferais plus de boules. J'en avais fait 32, mais je pense que ce n'est pas assez.

Yields 1 loaf

Ingredients

• 2 teaspoons active dry yeast
• 1 ⅓ cups barely warm water
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons salt
• 3 ½ cups all purpose (or bread) flour
• ¼ cup butter, melted
• 1 tablespoon dried parsley flakes
• 2 cloves garlic, minced
• ¼ cup freshly grated Parmesan cheese

Instructions

1. In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
2. In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
3. Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.

Ça a l'air vraiment bon...

Ingredients

For the cake

• 300 g cream cheese (full fat; see end Notes)
• 200 ml heavy (whipping) cream (¾ cup + 4 tsp; or use whole milk)
• 6 large eggs (50 g each w/o shell) (10.6 oz, 300 g w/o shells)
• 60 g unsalted butter (plus 1 Tbsp to grease the pan and parchment paper)
• 60 g sugar (for the cream cheese mixture)
• 100 g sugar (for the egg whites)
• 80 g cake flour (weigh for accuracy; click the Metric button above for weights; or learn how to measure flour with a measuring cup; you can make homemade cake flour)
• 0.5 large lemon (for the zest + 2 Tbsp juice)

For the glaze

• 2 Tbsp apricot jam
• 2 tsp hot water

Instructions

To Prepare the Cake Pan

1. Use a 9-inch (23-cm) x 4 inch (10 cm) cake pan. Cut one circle of parchment paper 9 inches (23 cm) in diameter (or use a 9-inch round parchment cake liner) and one rectangular strip 4 x 30 inches (10 x 76 cm). Cut two straps 2 x 30 inches (5 x 76 cm) each to use to lift the baked cake from the pan.
2. Use 1 Tbsp unsalted butter to grease the cake pan and one side of the parchment paper circle and strip. You don‘t need to use all the butter.
3. Crisscross the two straps on the bottom of the pan to form an “X" and let the excess hang over the edges. Line the paper circle on the bottom and the strip on the sides, keeping the greased side touching the pan.

To Prepare the Oven and Double Boiler

1. Preheat the oven to 350ºF (180ºC). For a convection oven, reduce the temperature by 25ºF (15ºC).
   Note: You will be baking at 320ºF (160ºC), but we’ll preheat a bit higher because your oven will lose heat when you open it to place the cake pan inside.
2. Set a medium saucepan with 2 inches (5 cm) of water over high heat for the double boiler. Bring it to a simmer, then cover and reduce the heat to maintain a steady simmer.

To Separate the Eggs

1. Gather all the ingredients.
2. Separate 6 large eggs (50 g each w/o shell) into egg yolks and whites. Place the egg whites in the refrigerator until ready to use.

To Make the Batter

1. Add 300 g cream cheese, 60 g unsalted butter, 200 ml heavy (whipping) cream, and 60 g sugar to a large bowl and rest it on the saucepan above the simmering water.
2. Mash the cream cheese and butter with a silicone spatula until soft, then whisk the mixture until smooth and combined. Remove from the heat.
3. Add the egg yolks one at a time, whisking each yolk into the cream cheese mixture until fully incorporated before adding the next.
4. Sift 80 g cake flour into the batter with a fine-mesh strainer. Whisk until no dry streaks remain.
5. Pass the batter through the strainer into a clean large bowl.
6. Add the zest of 0.5 large lemon (outer yellow layer only, avoiding the white pith) and 2 Tbsp lemon juice and whisk to combine.

To Set Up the Hot Water Bath (Bain-Marie)

1. Place a large baking sheet inside the preheating oven and add hot water until it is ½ inch deep (halfway up the sides). Close the oven door.

To Beat and Fold In the Meringue

1. Add the cold egg whites to the cold, dry, and clean stand mixer bowl. Start on low (Speed 2) for 30 seconds to break down the egg whites and loosen their structure. Increase to medium (Speed 4) for 2 minutes until they become opaque, foamy, and bubbly. Slowly add 100 g sugar, one-third at a time, while mixing.
2. Increase the speed to medium high (Speed 6–8) and beat the egg whites to firm peaks. Stop the mixer to check: When you lift the whisk upright, the egg whites should cling and hold their shape with the tip folding back on itself.
3. Add one-third of this meringue to the cream cheese mixture and whisk until incorporated. Fold in another one-third of the egg whites.
4. Pour the cream cheese mixture into the mixer bowl with the last of the meringue. Fold until just combined.
5. To minimize air pockets, pour the batter into one spot in the cake pan in a steady stream. Tap the pan on the counter a few times to release any trapped air.

To Bake the Cheesecake

1. Quickly place the cake pan on the baking sheet with the hot water bath.
2. Reduce oven to 320ºF (160ºC)—295ºF (145ºC) for convection—and bake for 70–75 minutes.
3. Reduce oven to 300ºF (150ºC)—275ºF (135ºC) for convection—and bake for 10 more minutes, until the top is golden brown. [Don't remove the cake!]

To Cool and Chill

1. Turn off the heat and leave the cake inside the oven with the door slightly ajar for 15–20 minutes.
2. Remove the cake from the oven. Lift the cheesecake from the cake pan using the two parchment straps—an extra set of hands helps here.
3. Place the cake on a platter. Peel away the parchment paper from the sides (leave the bottom paper). Mix 2 Tbsp apricot jam and 2 tsp hot water in a small bowl and gently brush it on top of the cake. Cool to room temperature, then chill in the refrigerator for at least 4–6 hours or overnight.

Je crois qu'il n'y a rien à ajouter à ça :)

Ingrédients

• 1/4 c. à thé de ferment lactique méso II de Abiasa (c'est à dire Lactoccocus cremoris)
• 800ml de lait 3.25%
• 4 litres de lait 3.25%
• 1/2 c. à thé de chlorure de calcium liquide 45% (j'avais déjà ça à la maison)
• 1/4 de comprimé de présure
• 1/4 tasse d'eau (sans chlore)
• 1 c. à soupe de gros sel

Instructions

1. D'abord, je me suis faire une culture-mère du ferment lactique Lactoccocus cremoris. Pour se faire, j'ai chauffé doucement 800 ml de lait 3.25% à 30 degré C à l'aide d'un bain-marie. J'ai ajouté 1/4 c. à thé de Lactoccocus cremoris dans le lait. Le lait est maintenu à 30 degré C pendant 60 minutes pour permettre aux bactéries de se "réveiller" et commencer à se multiplier. Ensuite la culture-mère est mis au frigo et pourra être utilisé dans la semaine à venir, idéalement dans les 3-4 jours. Pourquoi faire une culture-mère? pour pouvoir faire plus de fromage avec la même quantité de ferment lactique lyophilisé (poudre) au départ.
2. Ensuite on passe à l'action pour vrai! 4 litres de lait sont chauffé à 30 degrés C à l'aide d'un bain-marie. Bon, chez nous j'ai utilisé un chaudron coiffé d'une tôle à pizza sur laquelle j'ai posé un autre chaudron et ça m'a servi de "bain-marie". Avec ce set-up, je peux faire du fromage avec jusqu'à 8 litres de lait.
3. Quand le lait est rendu à 30 degré C, ajouter 125 ml de culture-mère.
   Maintenir le lait inoculé à 30 degré C pendant 60 minutes et brasser doucement de temps en temps pour répartir la chaleur.
   Ajouter 1/2 c. à thé de chlorure de calcium liquide (le mien est à 45%, il s'en vend aussi à 33% chez Glengarry cheesemaking) et brasser doucement.
   Dissoudre 1/4 de comprimé de présure dans environ 1/4 tasse d'eau non-chloré (je fais ça dans un pot mason et j'agite fortement) incorporer la présure dans le lait et brasser doucement pour bien répartir uniformément.
   Laisser la présure agir pendant 60 minutes sans agiter, ou brasser le lait ou jusqu'à obtenir un beau gel ferme. Toutefois il faut maintenir le lait à 30 degré C afin que Lactoccocus cremoris continue à ce multiplier. Cette bactérie se multiplie de façon optimale à une température se situant entre 30 et 39 degré C.
4. Une fois le gel obtenu, couper celui-ci en cubes d'environ 1 cm avec un couteau sans dent.
   Laisser reposer 15 minutes.
   Chauffer les cubes de caillé à 39 degré C pour faire la cheddarisation. Il faut augmenter la température tranquillement, ça prendra environ 40-50 minutes, et brasser occasionnellement.
   Une fois cette température atteinte, continuer à cuire les cubes à 39 degré C pendant 60 minutes en brassant de temps en temps.
5. Égoutter le caillé dans une passoire doublé d'un linge ou coton fromage et garder le petit lait. Remetre 1/3 du petit lait dans le chaudron du bain-marie, installer la passoire avec le caillé sur le chaudron. Recouvrir le caillé avec le linge ou coton fromage et/ou un couvercle par dessus. Laisser égoutter le caillé 60 minutes en le maintenant encore au chaud en chauffant le bain-marie à minimum. À ce stade, le caillé va se réagglutiner quelque peu et c'est parfait.
6. Enlever le fromage de la passoire, le découper en lamelle de la grosseur d'une frite avec un couteau (ou une machine à couper des frites que j'ai vu dans certaines recettes).
7. Mettre le fromage dans un bol, ajouter 1 c. à soupe de gros sel. bien répartir le sel sur tout le fromage. Laisser le sel diffuser une trentaine de minutes et le fromage en grain est prêt. À mon avis il est encore meilleurs après quelques heures puisqu'il aura eu le temps de développer une certaine acidité supplémentaire.
8. À cette étape, on peut presser le fromage une nuit à l'aide d'une presse à fromage (artisanale ou faite pour ça). Moi j'ai mis le fromage dans un plat de plastique troué, j'ai mis un morceau de bois par dessus et ajouter un poids (un pot de verre de 4L rempli d'eau) pour la nuit... Cette partie de mon set-up n'est pas au point tout à fait encore... mais ça fait la job pour le moment. Le fromage ainsi pressé est ensuite démoulé, emballé sous vide et mis au frigo pour quelque temps.

Pour aller plus loin

cheddar de l'Université de Guelph
Dairy center and food technology
Dairy Science and Technology
Glengarry cheesemaking
site web dédié au fromage

Le processus étape par étape de la fabrication de Cheddar à la maison.

Excellent pain. Le gout du fromage et de l'ail est bien équilibré. À refaire !

Ingredients

• 2 ¾ cups ap flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 ¼ teaspoons instant yeast (1 envelope)
• ⅓ cup whole milk
• 3 ounces unsalted butter
• ¼ cup water
• 2 large eggs, room temperature
• 1 cup grated parmesan
• ½ cup unsalted butter
• 2 green garlic bulbs with part of the green or 4 cloves garlic, thinly sliced or 3 small garlic cloves
• 1 teaspoon salt

Instructions

1. Stir together 2 cups of flour, sugar, yeast, and 1 teaspoon salt in the bowl of a mixer.
2. In a small saucepan, heat the milk, and 3 ounces of butter over low heat just until the butter is melted.
3. Remove from the heat, add the water, and set aside until 120 - 130 F, about 1 - 2 minutes.
4. Pour the milk mixture over the flour mixture and using a rubber spatula, mix until the dry ingredients are evenly moistened.
5. Attach the bowl to the mixer, and fit with the dough attachment. With the mixer on low speed, mix for 3 minutes.
6. Add one egg, at a time, mixing well after each addition just until incorporated.
7. Stop the mixer, add ½ cup of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 - 45 seconds.
8. Add 3 more tablespoons of flour and mix on medium speed until the dough is smooth, soft and slightly sticky; about 2 minutes.
9. Sprinkle a work surface with 1 tablespoon flour and center the dough on the flour.
10. Knead gently until smooth and no longer sticky, about 1 - 2 minutes, adding an additional 1 - 2 tablespoons flour only if necessary to lessen the stickiness.
11. Lightly oil a large bowl, and place the dough in it.
12. Cover the bowl securely with plastic wrap and let the dough rise in a warm place (70 degrees) until doubled in size, about 60 minutes.
13. Gently press the dough, if your finger indentation remains, the dough is ready for the next step.
14. In a small saucepan add the ½ cup of butter and the thinly sliced pieces of garlic, over low heat. Stir until melted. Remove from the heat. Set aside.
15. Center a rack in the oven and preheat to 350.
16. Lightly butter a 9 by 5 by 3-inch loaf pan.
17. Gently deflate the dough.
18. On a lightly floured surface, roll out the dough into a 20 by 12-inch rectangle. using a pastry brush spread half of the melted butter generously over the dough.
19. Cut the dough crosswise into 5 equal strips. I use a pastry cutter.
20. Evenly distribute the grated cheese among the strips.
21. Gently stack the strips on top of each other until you have a stack of 5 rectangles.
22. Using a very sharp knife, slice the stack crosswise through the layers to create 6 equal strips, about 4 by 2 inches.
23. Fit the layered strips into the loaf pan, cut edges up and side by side.
24. There will be plenty of space on either side of the strips, that is fine because space will fill up with rising and baking.
25. Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 degrees) until puffy and almost doubled in size, about 30 - 40 minutes.
26. Lightly press the dough with a fingertip to check for that indentation.
27. Place the loaf pan onto a cookie sheet. Bake the bread for 15 minutes.
28. Lightly brush the top of the bread with the remaining garlic butter. Pour any last drops over the top of the bread.
29. Bake another 15 - 20 minutes until the top is golden brown.
30. Transfer to a wire rack and let cool in the pan for 10 minutes.
31. Remove from the pan onto a serving board, letting any drops of warm butter and garlic fall over the top.

C'est une réussite. J'ai malheureusement lu la recette trop rapidement.
Du coup, j'ai oublié la sauce piquante et j'ai mis les épices dans la moutarde au lieu de les mettre sur le fromage.
Mais je crois que ça ne change pas grand chose.

Ingredients

For a bread

• 4 tbsp butter
• ¼ cup and 1/3 cup beer
• 2 & ½ cups all-purpose flour, divided
• 1/3 cup rye flour (use additional a-p flour if you don’t have this)
• 2 tbsp sugar
• 2 & ¼ tsp (1 envelope) instant yeast
• 1 tsp salt
• 2 large eggs, at room temperature

For filling

• 3 tbsp unsalted butter
• 1 tbsp mustard
• 1 & ½ tsp Worcestershire sauce
• dash of hot sauce
• 1 tsp mustard powder
• 1 tsp paprika
• ½ tsp salt
• several grinds black pepper
• 1 & ½ cups shredded cheddar

Instructions

1. In a small saucepan melt the 4 tablespoons butter with ¼ cup of beer. Turn off a heat, add the remaining part of beer (1/3 cup), then set aside to cool down (should still be warm).
2. In a bowl mix 2 cups flour, sugar, yeast, and salt. Add butter mixture and blend until the dough becomes moist. Add one egg after another and continue mixing. Add the remaining flour - ½ cup wheat flour and rye flour and stir until all ingredients are combined. Knead the dough for a few minutes (3-4).
3. Grease a bowl with an olive oil and transfer dough in it, covered loosely with foil and set aside for an hour (the dough will increase the volume).
4. Meanwhile prepare a filling. In a small saucepan melt 3 tablespoons butter, set aside and add the mustard, Worcestershire sauce, spicy sauce. Stir until all ingredients are well combined and set aside.
5. In a medium bowl mix the mustard powder, paprika, salt and pepper, add 1 & 1.2 cups cheese and stir until the cheese is evenly covered with the spices. It is good to put it in the refrigerator to avoid it getting soft.
6. Grease a 9×5 inch loaf pan with a butter.
7. On a well floured surface roll out the dough into a rectangle the size of about 50 cm by 26 cm, make sure the dough will not stick to the counter. Spread mustard paste over the dough, then cut into 5 equal strips, along the longer side. Sprinkle the first strip with ¼ of cheese, place on it another strip of dough and repeat process until you will use all the cheese and strips of dough.
8. With a very sharp knife, very gently divide the dough and cheese stripes into 6-7 parts (each should have about 4-5 cm). Then place the pieces in the form one after another (you can help yourself with this process by standing your loaf pan up on its short end to make the next part easier). When finished just shimmy it a little bit, then cover loosely with foil form and set aside for about 30-40 minutes.
9. Heat the oven to 175°C and bake for about 25-35 minutes.

Miam! des pommes de terre, du fromage, ça ne peut être que bon :)

Ingredients

• 2 ½ cups mashed potatoes
• 1 ½ lbs of potatoes, about 4 medium-sized (preferably Yukon Gold)
• salt, pepper
• ½ cup farmer’s cheese or ricotta
• 4 oz Mozzarella cheese, grated (you can use any cheese that you like)
• fresh parsley and chives, minced
• 2–4 Tablespoons heavy cream
• oil, for pan frying

Instructions

1. Peel the raw potatoes and grate on a box grater. Squeeze out all the moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture.
2. Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Set aside.
   1.In another bowl, combine the rest of the ingredients, the farmer’s cheese, Mozzarella cheese, fresh herbs and heavy cream for the cheese filling. Season with salt and pepper. Mix to combine. You can substitute ricotta or cottage cheese for the farmer’s cheese. Depending on how dry the cheese mixture will be, add more or less heavy cream, just enough for it to all come together smoothly.
3. Take about a ¼ cup of potato mixture and form into a patty. Place about a tablespoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape.
   1.In a nonstick skillet, heat about 2 Tablespoons of oil and add the potato cakes. Cook the potato cakes on medium heat, about 5-7 minutes per side, until golden brown.
4. Drain the potato cakes on paper towels and serve warm.

C'est excellent mais attention aux odeurs. La cuisson révèle toute la force du fromage.
En bouche, le gout est plus délicat !
À refaire sans hésiter.

Attention ! En suivant le temps indiqué, il manque légèrement de cuisson au centre du pain. Cependant, il était déjà bien bruni sur le dessus. Il faudra le couvrir de papier aluminium pour continuer la cuisson sans brûler le dessus.

Ingredients for the dough

• 1 pkg. Red Star Platinum yeast
• ¼ Cup warm water
• 1 Cup warm milk
• 3 ¼- ½ Cup unbleached, all-purpose flour
• 1 tsp. salt
• ¼ tsp. coarse ground pepper
• 2 Tbsp. butter, softened
• 1¼ Cup finely shredded Asiago cheese

Ingredients for the topping

• 1 egg, well-beaten
• ¼ Cup finely shredded Asiago cheese

Instructions

1. Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute.
2. Add one cup of flour, then additional dough ingredients.
3. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated, adding additional flour, as necessary, if the dough is too sticky.
4. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
5. Cover and let rise until doubled.
6. Punch down the dough and remove it from the bucket.
7. Form into one large French-style loaf, or two smaller loaves.
8. Place on a lightly-greased baking sheet or in two smaller lightly-greased loaf pans.
9. Cover with a clean dishtowel and let rise until doubled, usually 30-45 minutes.
10. Preheat oven to 375°F.
11. Lightly “slash” the tops of the loaves with a sharp serrated knife.
12. Brush the tops with the beaten egg, then sprinkle with the cheese.
13. Bake for 30-35 minutes, or until lightly browned.
14. Remove from pan and let cool on a wire rack. ENJOY!!!

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon cayenne
• 1 teaspoon cumin
• 1 teaspoon jalapeno powder (substitute with smoked paprika)
• 2 tablespoons sugar
• 2 1/4 cups grated sharp cheddar cheese
• 12 ounces beer (dark ale or porter/stout. No lager) (1 bottle)
• 1/4 cup melted butter

1. Preheat oven to 350 degrees Fahrenheit
2. Mix all ingredients except butter and 1/4 cup of cheese in a big bowl
3. Mix well. Grease 9x5 bread pan and place dough in the pan
4. Cover top with melted butter and remaining cheese
5. Bake for 50 minutes to an hour and enjoy.

I will be adding fresh diced jalapenos to the next batch for some extra flavor and texture.

Edit : c'est vraiment très bon. Malheureusement, c'est aussi addictif.

Une spécialité argentine qui à l'air vraiment intéressante. À essayer.

D'autres recettes :

• Argentina: Fugazzeta
• Fugazzeta - Stuffed Argentinian-Style Pizza

Pour la taille de mon moule, j'ai fait une demi recette sauf pour la sauce et le fromage. Je trouvais que mon test précédent n'était pas assez parfumé.

Ingredients

• 1¾ cups whole milk
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons sugar
• 1 (¼-ounce) package instant dry yeast
• 4 cups unbleached all-purpose flour, plus more for kneading
• Vegetable oil or nonstick cooking spray, as needed
• 2 teaspoons kosher salt
• ¼ cup Sriracha
• 1 cup (4 ounces) shredded sharp Cheddar cheese

Preparation

1. In a small saucepan over medium-low heat, warm the milk, butter, and sugar, stirring occasionally. Remove from the heat as soon as the butter melts. The liquid should be lukewarm to the touch, around 100°F. Allow it to cool to that temperature if necessary. Sprinkle the yeast over the milk mixture and let sit for 10 minutes to proof. After about 10 minutes, there should be a layer of froth on the surface of the mixture, which signifies that the yeast is viable and ready to sacrifice its own life in the name of good bread.
2. In a large bowl, mix together the flour and salt. Pour the milk and yeast mixture into the bowl of flour and mix with a wooden spoon until a soft, ragged mixture is formed. Transfer the dough to a well-floured work surface and knead for 1 minute. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and allow it to rest, undisturbed for 20 minutes.
3. After its rest, turn the dough back out onto the well-floured work surface and knead until a soft, elastic dough results, 3 to 5 minutes. Transfer the dough once more to the lightly oiled bowl, cover, and allow it to rest in a warm area of the house until doubled in size, about 2 hours.
4. Transfer the dough to the work surface and, using your hands, gently flatten into a 9-inch-wide rectangle. Spread the Sriracha over the dough, leaving a 1-inch border around the outside edges free of Sriracha. Sprinkle the cheese evenly over the Sriracha, respecting the same border. It is this border that allows the dough to seal properly in the next step.
5. Roll the dough up tightly, lengthwise, similar to making a jelly roll. Press down on the last roll to seal and make a seam. Lightly oil a 9 by 5-inch loaf pan. Put the dough, seam side down, into the pan. Cover and return to the warm spot until the dough has again doubled in size and is cresting over the top of the pan, 2 to 2 1/2 hours.
6. Preheat the oven to 400°F. Just before baking, make a 1/4-inch-deep slit down the center of the loaf using a serrated knife. Place the loaf pan on the center rack of the oven. Spray the inside walls of the oven and the top of the loaf with a generous misting of water to create steam. Quickly close the oven door and bake for 30 minutes. Remove the loaf from the pan and continue baking for an additional 10 to 15 minutes. The center of the loaf should register 190°F on a thermometer and the bottom of the loaf should sound hollow when tapped. Let the bread cool completely on a cooling rack before slicing for best results. Store refrigerated in an airtight container for up to 3 days.