Once the dough rises once and is punched down it is ready for shaping, but the recipe says little more than to shape it into a loaf and place it in the greased or buttered pan to rise again. Follow these steps for a variety of shapes that could have come from the local bakery.
Standard Loaves
Whether using a standard bread pan or preparing long loafs such as for French or Italian breads that will then be placed on a cookie sheet or baking stone, first determine the width of the pan. When preparing the dough you should not make it wider than the pan.
- For each bread, spread flour lightly on a clean surface and roll the dough to the desired width.
- The length may vary, but make sure it becomes a regular rectangle when done.
- Do the rolling quickly and lightly since overworking the dough can produce a stiff or tough bread.
- Tightly roll up the dough and pinch the seam to the roll. The seam is now the bottom of the loaf.
- Fold under the ends and pinch them to the bottom. A little water on the inside of the seam will help if the dough is a bit dry from the flour.
- Place the loaf seam side down on the greased or buttered pan and return to the original recipe for the second rise and baking instructions.
Braided Loaves
When purchased from a bakery these tend to be egg-rich breads, such as Challah, but the shape can be created from any kneaded recipe.
- Let the dough rest about ten minutes after punching it down, then divide each loaf into three pieces.
- Roll each piece between your hands to create three ropes about 24 inches (60 cm) long.
- Weave the pieces together as if braiding hair.
- Take the ends, moisten them lightly with water, then fold under the loaf and pinch to keep them in place.
- Place the loaf on the greased pan or baking stone and return to the original recipe for the second rise and baking instructions.
If a light glaze on the bread is desired, brush it with a mixture of egg white and 1 Tablespoon of water after the second rise and before baking.
Round Bread
Use a large bowl to assist in creating the round shape.
- Lightly dust the large bowl with flour.
- Place the dough, one loafs worth at a time, in it and use your hands to roll it around the bottom of the bowl. This will form a firm, round ball.
- Then take each ball and place it on the greased sheet or a baking stone. If there appears to be any seams or cracks in the ball place the ball so that part is against the baking surface.
- Return to the original recipe for the second rise and baking instructions.
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