may | june 2020 58- Turn out dough, and lightly pat into a 9x8-inch oval, with one 9-inch
side closest to you. - Fold top third of dough to center, pressing to seal. Fold bottom third
over folded portion, pressing to seal. Fold dough in half lengthwise so
long edges meet. Using the heel of your hand, fi rmly press edges to seal.
3. Fold ends in, and place seam side down; shape to 9 inches long and
even thickness. Place, seam side down, in prepared pan. Cover and let
rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to
45 minutes.
4. In a small bowl, whisk together remaining 1 egg (50 grams) and
remaining 1 tablespoon (15 grams) milk. Gently brush top of dough with
egg wash. Using a lame or razor blade, score top with 2 diagonal cuts. •
Shape and Bake: Potato Loaf Bread
1.4.2.3.