Timesavers [Short Cuts]
Try this method for shaping the yeast dough. It gets rid of air bubbles, which ends up in flippantly textured loaves with out holes. After the dough has doubled in length and been punched down, divide the dough as directed within the recipe and form into balls. Use a rolling pin to roll each ball right into a rectangle. You will hear air bubbles popping as you roll the dough. Dust off any unfastened flour that would cling to the dough. Beginning at a short stop, roll up each rectangle tightly. To help the dough hold its shape, pinch seam and ends to seal. Place seam side down in a greased pan; cowl with a material and allow to double in size in a warm draft-free place before baking.
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