Serves: 5

STEP 12. Shape the dough into a ball and cut it in half with a sharp knife or dough cutter. (Although the dough can be shaped into rounds or free-formed loaves that are baked on a flat baking sheet, in this example, it will be made into two loaves and baked in standard 9-x-5-inch loaf pans.)

STEP 13. Press each piece of dough into a flattened rectangle (right in the bowl or on a floured board) that is a little longer than the pan. Starting with one of the long sides, roll the dough tightly and pinch the seam together.

STEP 14. Turn the loaf over so that the seam is on the bottom, and then tuck the ends under neatly. Don’t worry if the loaf is smaller than the pan because it has to rise again, and when it does, it will fill up any extra space.

STEP 15. Place the loaves in well-greased (with oil or butter) 9-x-5- inch loaf pans.

TIP
At first, the term “fold” may not have much meaning. Even though you can bend the mass of dough over itself, it hardly makes a neat fold; but as you keep working and the gluten starts to develop, the dough will begin to hold its shape nicely. It will even stop sticking in huge globs to your fingers. If this doesn’t happen within a few minutes, shake in a little more flour. In a very short time you will get the “feel” of when the dough is just right.)

More Recipes from the Great Natural Breads Made Easy Cookbook:
Ingredients
Yeast
Flour
Fat
Sweeteners
Milk
Eggs
Baking Soda and Baking Powder
Salt and Other Flavor Enhancers
Water
Equipment
Measuring Cups and Spoons
Bread Pans and Baking Sheets
The Artisan Baker
Bowls
Additional Items
Basic Bread-Making Method
Basic White Bread Ingredients
Preparing the Dough
Kneading the Dough
Letting the Dough Rise
Punching Down the Dough
Shaping the Loaves
Letting the Dough Rise Again
Baking the Loaves
Emergency Procedues and Diagnoses
Storing Bread
High Altitude Baking
Helpful Tips Before You Begin
Time To Begin