Step 8: Shape the Dough
Once the dough has risen, gently punch it down to release any air bubbles. Turn the dough out onto a floured surface and roll it into a rectangle that fits your baking pan. You can roll it out into a long log shape if you prefer a loaf-style Cortadillo bread, or simply place it directly in the pan to form a more rustic, flat shape.
Step 9: Second Rise
Place the shaped dough in the prepared baking pan. Cover it with a towel and let it rise again for about 30 minutes, or until it puffs up slightly.
Step 10: Bake the Bread
After the second rise, place the pan in the preheated oven and bake for 25–30 minutes, or until the bread turns golden brown on top. You can test for doneness by tapping the top of the bread; it should sound hollow. If you’d like a shiny finish, you can brush the top with a little butter or milk halfway through the baking process.
Once done, remove the bread from the oven and allow it to cool slightly before slicing.
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