Try this technique for shaping the yeast dough. It eliminates air bubbles, which results in evenly textured loaves without holes. After the dough has doubled in size and been punched down, divide the dough as directed in the recipe and shape into balls. Use a rolling pin to roll each ball into a rectangle. You will hear air bubbles popping as you roll the dough. Dust off any loose flour that might cling to the dough. Beginning at a short end, roll up each rectangle tightly. To help the dough retain its shape, pinch seam and ends to seal. Place seam side down in a greased pan; cover with a cloth and allow to double in size in a warm draft-free area before baking.