This method of shaping yields a pan loaf with a graceful S-shaped top. The egg wash adds a caramel-y luster that makes it look like it came from a high-end bakery. It’s fun to have another shape in your repertoire of breads.
1 batch Favorite Buttermilk Bread dough, either size
9″ by 5″ loaf pans, greased
1 egg beaten with 1 Tbs water
Use one-half of a batch of Favorite Buttermilk Bread dough for Three 8″ x 4″ loaves or one-third of a three 9″ x 5″ batch.
With greased hands, roll dough on lightly greased work surface into an elongated cigar, fatter in the middle and slightly narrower on the ends, about 16″ long.
Curve the ends into an “S” shape and place in greased loaf 9″ x 5″ pan.
Cover with a bread cloth or plastic wrap and let rise until dough curves nicely over the tops of the pans, about 30 minutes.
Bake In a preheated 350 degree F oven 35 – 40 minutes. Remove from pans to wire racks to cool.
*Note: Victorian Loaves are best baked in 9″ x 5″ loaf pans. The shape just doesn’t turn out as well in an 8″ x 4″ pan.