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Tips
HOW TO SHAPE DOUGH FOR A LOAF PAN
1. Using a rolling pin, roll dough into a rectangle.
2. Roll dough into a loaf, starting from narrow end.
3. Flatten ends with sides of hands, as shown.
4. Pinch along seam to seal.
5. Fold ends under and place seam-side down in a
well-greased loaf pan.
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tips
Tips
DOUGH RISING TIPS
A large, well-greased, glass mixing bowl is an
excellent container in which to raise or proof yeast
dough. The ideal temperature is 85°F / 30°C in an
area that is draft free. Cover with a light cloth. The
final rising should be after the dough has been
shaped and placed on the greased baking sheet or
pan recommended in the recipe. Again, cover the
rising dough and place in a warm, draft-free area. If
you live in a high altitude area, yeast breads will
require a shorter rising time. Allow the dough to rise
only until it has doubled in size. Slightly less flour
should be used because flour is dryer at higher
altitudes.
HOW TO PUNCH DOWN YEAST DOUGH
1. Plunge fist into center of risen dough to punch
out excess air.
2. Fold outer edges over into center. Turn dough
over and let rise until doubled, if recipe directions
so specify.
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