Learn how to shape bread dough, whether you're making loaves or rolls.
It's fun working with bread dough; it's the adult equivalent of making mud pies, except you get to eat the results! Here's how to shape loaves and rolls.
For loaves that will be baked in a loaf pan, divide dough according to the recipe. On a lightly floured surface, roll or press the dough into a 12x7" rectangle. Starting with the shorter side, tightly roll the dough into a log. Pinch the ends and edges with your fingers to seal. Place the dough into a greased loaf pan, making sure the ends of the dough touch the pan for best results.
For freeform loaves, roll or press the dough into a 10x15" rectangle. Starting with the shorter side, tightly roll up; pinch edges and ends to seal. Grease a cookie sheet or french bread loaf pan with shortening and sprinkle with cornmeal. Place the loaf onto the cookie sheet. Using a sharp knife, gently cut slashes in the dough for expansion.
For rolls, divide the dough as the recipe directs. Take a ball of dough between your hands and roll it firmly until it smooths out and is elastic. Place, smoothest side up, on prepared cookie sheets or pans.
Now that you're a dough shaping expert, try these recipes:
