Part 3/8:
Shaping and Baking
After rising, the dough is punched down, divided in half, and shaped into loaves. Martha suggests folding the dough into rectangles, pinching the seams, and tucking the edges underneath for a professional finish. The shaped loaves are placed in buttered pans, covered again, and allowed to rise until doubled—about an hour and a half.
The loaves bake at 425°F for 15 minutes, followed by 375°F for 45 minutes, until a thermometer inserted into the center reads at least 205°F. A brush with melted butter right after baking adds shine and moisture. The result? Light, golden loaves perfect for everyday sandwiches or simply slathered with butter.