How to Form a Loaf of Bread

HOW TO MAKE FORM THE LOAVES:

1. Squeeze off a ball of dough for your first loaf.  

2. Knead the ball of dough by hand by rolling the dough and pushing down with the bottom of your hands for about a minute.

3. Pour about 1/4 c. of olive oil on your counter and smooth out into a rectangle.  Place the ball of dough on the oily rectangular surface.  Roll dough out flat with a rolling pin into a rectangle (about the size of 8" x 12") to get all of the air bubbles out.  

4. Roll the dough up like you are rolling a cinnamon roll.  Start rolling at the short end.  Roll up, then tuck the sides in.  Roll up, then tuck the sides in.  Repeat this until your dough is completely rolled up.  

5. Smooth out the seams on the long edge and the sides.  You may need to put a little oil on your finger to smooth it out.  

6. Place doughy loaves into greased loaf pans.

7. Let rise until doubled. (About 1 hour)

Wheat Bread Tips

1. Add 1/2 c. potato flakes to your bread for a softer chewy texture.

Potato flakes deposit sticky starch into the bubbles that form in baking bread, keeping the air from escaping.

2. Add 1-2 Tbsp. of vital wheat gluten to help your bread rise and improves the texture.

3. Add 1-2 Tbsp. of dough enhancer to improve texture, taste, and crust of the bread.

4. Freshly ground wheat flour loses half of it's nutritional value 24 hours after you grind it.

So make sure to use your freshly ground wheat flour within 24 hours.

5. Forming Loaves:

Roll out the dough into a 8x12" rectangle, pushing the dough down so all of the air bubbles disappear. Roll up like you are rolling a cinnamon roll. Pinch edges.

6. Don't add too much flour. Add flour until the dough is a little sticky to the finger. Adding too much flour will make your bread dry and crack.