11
H
OWTO
S
HAPE
D
OUGHFOR A
L
OAF
P
AN
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.
D
OUGH
R
ISING
T
IPS
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 awarm 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.