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Divide dough in half. On lightly
floured surface, roll each half into
a rectangle, approximately
9 x 14" (23 x 36 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.
Shaping a Loaf