Braided Loaves

Start by dividing the dough into three equal sections. Round the sections by pressing along the sides near the bottom with the sides of your hands. Roll and stretch each ball of dough into a rope about 24 inches long. Since the dough is very elastic, you’ll need to stretch it in several stages, allowing it to rest for 10 minutes between each stretching and rolling. Arrange the three strands next to each other on a work surface and, midway along the line formed by the three strands, spread the two outer strands away from the center strand. Working on alternate sides, bring the outer strand of dough over the center strand, so that it becomes the new center strand. When you reach the end of the loaf, pinch the ends of the strands together and tuck the pinch under the loaf. Working from the center again, braid the other half of the loaf in the same way, until the whole loaf is neatly braided.