Part 5/6:
Once the dough has risen, punch it down to release the air, then transfer it to a lightly floured counter. Divide the dough into two equal parts.
Shape each piece into a rectangular form (9 by 12 inches is a good target), rolling it tightly from the short end to create a log. Pinch the seams tightly and tuck the ends under to form a loaf. Place the loaf seam side down in a greased loaf pan.
Second Rise
Cover the loaves lightly with plastic wrap and allow them to rise again for about 25 to 30 minutes until they poke above the edge of the pan.
Preheat the Oven
During the second rise, preheat your oven to 350°F so it’s ready when the bread is.