Bake 9x5-inch pan 50 to 65 minutes, 8x4-inch pan 55 to 75 minutes, or until toothpick inserted in center comes out clean. Loosen edges of bread; cool in pan on cooling rack 15 minutes. Remove bread from pan; place on cooling rack. Cool completely, about 1 1/2 hours. Wrap tightly, and store in refrigerator.