Store at room temperature, wrapped in foil, for up to 4 days. If freezing, wrap the loaf in foil (or slice and wrap individual slices,) then transfer to a ziptop bag and freeze for up to 3 months.

** this was the very first cookbook I bought for myself. I loved that it was published by my favorite magazine, Glamour, and envisioned becoming a polished, sophisticated cook in no time flat.