1. After the bread is baked, loosen the edges with a knife if needed, and gently knock the edge of the pan on the counter to release the loaf.
2. This recipe can easily be made into muffins instead of a whole loaf. Grease and flour a muffin tin as directed, and fill each cup about halfway full. Bake for about 30 minutes, or until golden brown. Remove from tin and cool on a rack.
3. You can use any sparkling white wine available, such as cava, prosecco, or even real Champagne – although I suggest drinking the good stuff, and not ever cooking with it unless it’s gone horribly flat.