Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough, lightly flouring hands if necessary. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Knead for 1 minute, and test again.
This recipe bakes best in a pan with a simple, rounded, scalloped design like the Nordic Ware Anniversary Bundtlette Pan.
Glaze will be much looser if applied to a warm loaf. If serving warm, you may want to serve the glaze on the side.