1. Divide dough in half. On lightly oured
surface, roll each half into a rectangle,
approximately 9" x 14" (23 cm x 36 cm).
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.
Shaping a loaf
W10728463A_EN_v10.indd 15 10/2/14 5:00 PM
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