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Shaping a Loaf
Divide dough in half. On lightly
floured surface, roll each half into a
rectangle, approximately
9 x 14". A rolling pin will smooth
dough and remove gas bubbles.
Pinch ends and turn under. Place,
seam side down, in loaf pan.
Follow directions in recipe for rising
and baking.
Starting at a short end, roll dough
tightly. Pinch dough to seal seam.
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