Great question, Sandy. There are a few ways to go about this. One option is to simply cut the recipe in half and make one puff loaf. If you'd rather make a full recipe and save one for later, it will hold for a couple of days in the fridge or a few weeks in the freezer. Because you're storing it without the jam or almonds, it's easy to tent it in foil and reheat when you're ready to serve. You may find that the finished loaf isn't as light and fluffy as the one you ate the day you baked, but it will still have great flavor. Happy baking! Annabelle@KAF

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