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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.
SHAPING A LOAF