Once the bread is ready to be baked, preheat the oven to (350°F or 175°C). Ensure there is enough clearance in the range to accommodate the bread, so the top of the bread will not touch the top of the oven. You may need to adjust the oven racks.
Just before baking the bread, brush on a thin layer of oil on top of the dough to help brown the crust. I prefer extra virgin olive oil, but any oil will work.
Place the bread dough into the center of the rack in the oven and bake for one hour.
After one hour, check. The bread should be golden brown. To verify the bread is done, gently roll the bread out onto a work surface or cooling rack and lift the bread pan off. Using your finger, you can test doneness by thumping the bottom for a hollow sound. Another method is to check with an instant-read thermometer. The bread's internal temperature should be (195°F or 90°C).
Notice that the bottom of the bread crust is not as golden as the top of the bread. You can fix this by putting the bread back into the oven upside down for 10-15 minutes until the crust becomes golden.
After crisping up the bottom of the bread, please remove it from the oven and place it right side up once again. Brush on a little more extra virgin olive oil or butter and allow to rest for at least 15-20 minutes before slicing.