One of the most fragrant smells is that of homemade bread baking in the oven. After you have the dough mixed, however, you must shape it into the final product. The recipe and style of bread may be different, but all dough must be shaped before baking to get the desired result.
Instructions
1. Allow the dough to rise for 1 to 1 1/2 hours, until doubled in bulk. Punch the dough down to dispel air from the yeast. Add some flour and work it around until there is no dough clinging to the bowl.
2. Turn the amount of dough needed for one loaf onto a floured surface and knead it for 3 to 5 minutes.
3. Roll it out into a rectangular shape as wide the loaf pan. Begin on one end and roll the dough in a jellyroll fashion.
4. Lift the dough into a greased loaf pan and place it seam-side down, with the ends tucked in. Cover the pans loosely with plastic wrap to keep in the heat generated by the rising process.
5. Permit the dough to rise a second time until doubled in bulk. This time, you will only need one hour to get the job done. You shouldn't need to shape the bread further.
Tags: doubled bulk, dough rise, until doubled, until doubled bulk
