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Next, mould dough into loaves about half size of Bread pans, handling as little as possible and using no flour. Put each loaf in a well greased pan and let rise again in warm place, free from draught, till double in size. To test if loaf is ready for oven, flour the finger and make an impression in loaf. If impression disappears, give loaf a little more time; if it remains, Bread will rise no more and should go in the oven.

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