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A fresh-baked loaf of bread cooling on the kitchen counter was a welcome sight indeed.
In "The Kitchen," there's fresh-baked bread cooling in the open oven, potatoes half-peeled in the sink.
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Peel off parchment, and let bread cool.
Bulbous loaves of crusty bread cool on a wire rack in the bakery window.
Let the bread cool down, cut and serve.
Let the bread cool a little before eating it.
Let bread cool in pan for 10 minutes, then invert onto a cooling rack or plate.
While that first taste of hot buttered bread is divine, it is not until the bread cools that the true character emerges.
Contrarily, 175-pound Gregg would let the bread cool, then immediately slice it up, based on reasonable serving sizes.
If you can resist pouncing for a little while, let the bread cool in the pan for a few minutes and then on a rack for a few minutes more before you slice into it.
Sift some confectioners' sugar on bread when cooled.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com