Place in a preheated oven at 425'. After approximately 12 to 15 minutes the top crust should have raised slightly. Prick the crust with a toothpick in several places, turn the loaf over and continue to bake about five minutes. Turn loaf right side up again and continue to bake until the crust is very lightly browned, about 10 to 15 minutes more for a total of 25 to 30 minutes. Place the loaf on a rack for cooling.
Bread is best when made fresh the day of the liturgy.
However, after cooling it can be tightly wrapped and frozen for later use. Reprinted from Liturgy 80, October 1986, p. 12. All rights reserved.