Delores, we tried a few different ways of splitting this process up into two days, but we didn't find any of the results acceptable enough to recommend. Instead, we suggest fully baking the loaf and freezing it up to 1 month ahead of time and according to the directions at the end of the article: "Once it’s cool, wrap it airtight and store in the coldest part of your freezer, preferably away from the door. To prepare it for serving, thaw it overnight, still wrapped, at room temperature. Place it on a baking sheet, tent lightly with foil, and reheat in a 350°F oven for about 15 minutes, until it’s warmed through." Mollie@KAF

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