I place the pan in the center of my preheated oven and bake for 50 to 60 minutes. Around the 45-minute mark, I start watching it closely. Ovens vary, and you don’t want the top to get too dark. The bread is done when it’s a deep golden brown, the top has a lovely crack, and a toothpick or skewer inserted into the very center comes out clean or with just a few dry crumbs. I let it cool in the pan on a rack for 15 minutes before using the parchment sling to lift it out to cool completely. The wait for it to cool is agonizing, but a warm slice is prone to crumbling.
Pro Tips for Best Results
The temperature of your ingredients is not a suggestion. Room-temperature buttermilk and eggs are crucial for a smooth, emulsified batter that bakes up evenly. If you forget, you can place the eggs in a bowl of warm water for 10 minutes and gently warm the buttermilk in the microwave for 15-second bursts until it’s no longer cold.
When measuring your flour, don’t scoop directly from the bag with your measuring cup. This packs it down and leads to using too much flour, resulting in a dry bread. Instead, spoon the flour lightly into your measuring cup and level it off with the back of a knife. I’ve tested this both ways, and the “spoon and level” method consistently gives a moister, more tender crumb.
Resist the urge to open the oven door during the first 40 minutes of baking. The rush of cold air can cause the center of the loaf to fall. Trust the process and the timer. To test for doneness, I gently press the top of the loaf; it should spring back when it’s fully baked. The toothpick test is your final confirmation.
Common Mistakes to Avoid
The first time I made this, I used the wrong sprinkles. I grabbed the pretty round nonpareils, and my cheerful white batter turned into a sad, greenish-brown mess as they dissolved. It tasted fine but looked utterly un-festive. Jimmies are designed to hold their color and shape during baking. This is one tip you must follow for that perfect holiday look.(See the next page below to continue…)