The best way I know of to form a loaf of bread is to roll the dough out flat
with a rolling pin, and then roll it up like a jelly roll, pinching the
place where the "roll" joins the "flat" every turn or so with your
fingertips. At the end of the roll, pinch the seam closed. Put seam side
down on the counter, then using the pinky sides of your hands, press down
on the ends of the roll to seal and tuck the little flaps you have created
under. Put in your bread pan, still seam side down, and proceed with your
recipe. This creates a beautiful, smooth top on the loaf.