Compressed Yeast Bread

This recipe is designed for same-day baking and relies on quick fermentation. However, after the first rise in pans, you can refrigerate the shaped loaves for up to 12 hours. Bring to room temperature (about 1 hour) and allow to complete rising before baking. The sponge itself can be made up to 2 hours ahead if kept in a warm place.

Store completely cooled bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight freezer bag for up to 3 months. Toast frozen slices directly or thaw at room temperature for 15 minutes.