This is as if a prayer has been answered. I'm looking for a good bread to include with a dinner of beef stew I'll be serving on an upcoming evening after work. Ideally, I want the bread to be warm from the oven for dinner, but I don't have a lot of time between getting things ready and serving (I'm making the stew a day in advance and reheating). Could I assemble the bread in the loaf pan ahead of time (e.g., the evening before), chill it until needed, bring it to room temp, rise, and then bake the loaf? Or if that might not work, does it reheat well wrapped in foil and slowly heated for a few minutes before service? Any ideas would be welcome.

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