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20
Shaping a Loaf
1. 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.
2. Starting at a short end, roll dough
tightly. Pinch dough to seal seam.
3. Pinch ends and turn under. Place,
seam side down, in loaf pan.
Follow directions in recipe for rising
and baking.
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