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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" (22.5 x 35 cm). A rolling pin
will smooth dough and remove gas
bubbles.
Starting at a short end, roll dough
tightly. Pinch dough to seal seam.
Pinch ends and turn under. Place,
seam side down, in loaf pan.
Follow directions in recipe for rising
and baking.
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