Yield:2 servings
 
           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