6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if
desired, grease two cookie sheets to make free form
loaves. Divide dough into 6 parts. Remove air pockets
by working dough with hands and rolling into 6 10x5"
rectangles. Starting from shorter side, roll up,
pinching edges firmly to seal. For free-form loaves,
taper ends slightly. Place seam-side-down on prepared
pan. Cover; let rise in warm place until light and
double in size, about 45 mins. Heat over to 375
degrees F. Bake for 25-35 mins., until loaves sound
hollow when lightly tapped. Remove from pans
immediately. Cool on wire racks.
6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough
into 6 parts. Remove air pockets by working dough with
hands. Roll each part into an 6x3" rectangle. Cut each
rectangle lengthwise into 3 6x1" strips. Braid strips
togehter, tuck ends under and seal. Repeat with
remaining dough. Place on prepared cookie sheets.
Cover; let rise in warm place until doubled in size,
about 45 mins. Heat oven to 375 degrees F. Bake for
25-35 mins. until loaves sound hollow when lightly
tapped. Remove from pans immediately; cool on wire
racks.
Decorating directions to follow on next note. Marilyn
Sultar
