SHAPING: Divide the dough in half. Each half should weigh approximately 2 lbs. Transfer the dough to a lightly oiled surface, and shape into a 7″ x 12″ rectangle. Roll the dough into a loaf using the short side. Repeat with the other dough piece. Place the loaves into lightly greased 8″ x 5″ loaf pans, cover the pans (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 60 to 90 minutes, until it has crested 1″ to 2″ over the rim of the pans.