Sunbeam 2356, 2360, 2358, 2359 Using a rolling pin, roll dough into a rectangle, so specify

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 in a draft-free area. 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 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.

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.

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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