Diane asked how to shape dough into a loaf shape. I have two suggestions:
The simplest way is to take the blob of dough, after you have punched it
down, and fold the edges back toward the middle -- away from you. In this
way, you have a smooth surface on top, and the edges are all gathered
underneath. If you do this on only two sides of the blob, you will have a
rough cylinder with uneven ends. You can plop it into the greased loaf pan
as is, or neaten up the ends by laying it on the counter, smooth side up,
and pressing down from the top very near the end using the pinky side of
your hand -- like a karate chop. This will extend the smooth surface down
the end, leaving you with a rough little flap. Tuck these flaps under when
you plop the dough in the pan.
A somewhat more elaborate method, which gives more uniform results, is to
roll the dough flat on the counter with a rolling pin -- anything 1/2"
thick or less is good. Then roll it up like a jelly roll, starting with
the end away from you and rolling toward you. About every turn, use your
fingers to push together the edge of the roll where it meets the flat dough
still on the counter -- this helps prevent holes. Neaten up the ends as
described above, and put it in the pan.
Good luck! Barbara