Kneaded yeast bread dough is stiff enough to form into a variety of loaf shapes, many of which may be found at the local bakery.
Once the dough rises once and is punched down it is ready for shaping, but the recipe says little more than to shape it into a loaf and place it in the greased or buttered pan to rise again. Follow these steps for a variety of shapes that could have come from the local bakery.
Standard Loaves
Whether using a standard bread pan or preparing long loafs such as for French or Italian breads that will then be placed on a cookie sheet or baking stone, first determine the width of the pan. When preparing the dough you should not make it wider than the pan.
- For each bread, spread flour lightly on a clean surface and roll the dough to the desired width.
- The length may vary, but make sure it becomes a regular rectangle when done.
- Do the rolling quickly and lightly since overworking the dough can produce a stiff or tough bread.
- Tightly roll up the dough and pinch the seam to the roll. The seam is now the bottom of the loaf.
- Fold under the ends and pinch them to the bottom. A little water on the inside of the seam will help if the dough is a bit dry from the flour.
- Place the loaf seam side down on the greased or buttered pan and return to the original recipe for the second rise and baking instructions.
Braided Loaves
When purchased from a bakery these tend to be egg-rich breads, such as Challah, but the shape can be created from any kneaded recipe.
- Let the dough rest about ten minutes after punching it down, then divide each loaf into three pieces.
- Roll each piece between your hands to create three ropes about 24 inches (60 cm) long.
- Weave the pieces together as if braiding hair.
- Take the ends, moisten them lightly with water, then fold under the loaf and pinch to keep them in place.
- Place the loaf on the greased pan or baking stone and return to the original recipe for the second rise and baking instructions.
If a light glaze on the bread is desired, brush it with a mixture of egg white and 1 Tablespoon of water after the second rise and before baking.
Round Bread
Use a large bowl to assist in creating the round shape.
- Lightly dust the large bowl with flour.
- Place the dough, one loafs worth at a time, in it and use your hands to roll it around the bottom of the bowl. This will form a firm, round ball.
- Then take each ball and place it on the greased sheet or a baking stone. I
- f there appears to be any seams or cracks in the ball place the ball so that part is against the baking surface.
- Return to the original recipe for the second rise and baking instructions.
