Cover both loaf pans loosely with clean kitchen towels or lightly greased plastic wrap and return them to a warm spot. Allow the shaped loaves to rise for a second time until the dough has risen approximately one inch above the rim of each loaf pan, which typically takes between 45 minutes and one hour. This second rise is what gives the finished loaves their characteristic domed top and light, airy interior. About 20 minutes before the second rise is complete, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) so it is fully hot when the loaves are ready.
Step 6: Bake
Place both loaf pans on the center rack of the preheated oven. Bake for 30 to 35 minutes, until the tops of the loaves are a deep, even golden brown. To check whether the bread is done, gently tip one loaf out of its pan and tap the bottom — a properly baked loaf will sound distinctly hollow rather than dense and solid. If you have an instant-read thermometer, the internal temperature of a fully baked loaf should read between 190 and 200 degrees Fahrenheit. Remove the loaves from the oven and immediately tip them out of their pans onto a wire cooling rack. While the bread is still hot, brush the tops generously with a small amount of butter — this gives the crust a beautiful sheen and a rich, slightly buttery flavor, and it softens the crust just enough to make it pleasant to slice through. Allow the loaves to cool on the rack for at least 10 minutes before slicing, as the interior is still actively finishing its cooking during this resting period and will be slightly doughy if cut too soon.
