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- Shape the dough into a ball and place it in a lightly oiled bowl.
- Cover with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air.
- Divide the dough into smaller portions, shaping each one into a ball.
- Form each ball into the desired shape (as seen in the image, elongated rolls).
- Place the shaped dough on a baking sheet lined with parchment paper.
- Cover with a cloth and let it rise for another 30-45 minutes until puffy.
- Just before baking, make a deep cut along the top of each loaf using a sharp knife.
- Place the tray in the oven and bake for about 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and allow it to cool on a wire rack.
