Shaping and Proofing (second rise)
Turn the risen dough out onto a lightly floured work surface, flattening gently with your hands to break up any large air bubbles. Divide the dough into three equal pieces.
If you're using a baking stone, put it in the cold oven now and heat the oven to 375°.
Shape the dough into loaves. Place the loaves seam side down in greased loaf pans and dust them with flour. I like my sandwich breads to be tall, so I use smaller loaf pans.
Cover the loaves with a damp tea towel and let them rise until the dough springs back just a little when you gently poke it with a floured finger, about 40 to 60 minutes.
Bake at 375° for 35 minutes, or until the loaves are golden brown and the bottoms sound hollow if tapped (you need to carefully take a loaf out of the pan to check this). Remove the finished loaves immediately from the pans and let them cool on a wire rack. The bread will continue to bake inside while it's cooling, so try to wait at least 40 minutes before cutting into a loaf.
Store at room temperature or freeze in zipper freezer bags. Make sure the loaves are completely cooled before sealing in bags.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
