Let it cool before you glaze it. If you don't wait for it to cool, it'll soak into your loaf instead of sitting on top.Storage. Store the loaf covered in the refrigerator for up to 1 week or wrap it up with parchment paper followed by tin foil in a tightly sealed bag or food container for up to 3 months in the freezer.Have questions? See the FAQ section above.Need substitutions? See the Substitutions & Variations section above.
