SHAPING OF BREADS 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
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