When the dough has doubled in volume, we put it back in the mixer and mix for another 5 minutes to remove air bubbles. Place the dough on a lightly floured surface and divide in half.To make loaves, shape each dough half into a rough rectangular shape, cut crosswise into three roughly equal pieces, and place in the loaf pan. Alternatively, you can cut each half of dough into 8 pieces, roll them into balls (or ropes that you can twist into buns) and place in a round shape. You can also bake 2 loaves, 16 rolls or 1 loaf and 8 rolls. Once the dough is formed, let it rest, covered, for another hour.
Place a rack in the middle of the oven and preheat to 175°C.Brush the finished dough with beaten egg. Bake for 23-25 minutes or until golden brown. Remove from the oven and brush the warm bread with sugar water to add brightness and sweetness.
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