First of all you have to be very patient while kneading dough. You need a lightly floured surface to press the dough. Use the heel of your hand to knead the roll down and away in a rolling motion. Give the dough a quarter turn then fold it over and then push it down.
You have to knead the dough for five to ten minutes. You have to work in as much flour as the dough can handle. You have to continue till the dough is smooth and tiny blisters appear just below the surface. Dough is ready when it is smooth and elastic and bounces back when pressed. You have to place the dough aside to rest and rise until it doubles in size. To test it you have to insert your finger half an inch into the center of the dough. If the depth stays then the dough has risen sufficiently. If the depth fills in then the dough needs more rising time. Punch your fist into the center to push the dough down. Then bring the edges of the dough to the center. For easy shaping, place the risen dough on a lightly floured surface. Now let it rest for fifteen minutes. For making round dough gently place the sides under until it is rounded. Place it on a cookie sheet and then gently flatten it. Once shaped the dough usually rises a second time until it is almost double in size.
For making rectangular loaf you have to roll it into rectangle shapes with a rolling pin.
Now from the narrow end roll the end tightly like a jelly roll style. Pinch the ends to seal them and then turn the ends under. Place it in seam side down in a greased pan. For making hollow dough, use a knife to divide the dough into three equal pieces. Now roll the pieces into the palms of your hands to make three long ropes and then braid them as shown. At the end pinch them together and tuck them in. that‚Äôs it.
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