Arrange
the log seam side down on the work surface.
Press the seam to seal before positioning
the log seam side down.
Not exact matches
Roll very tightly into a
log, pinching ends to seal and place into prepared pans,
seam side down.
Gently press the
side seam and ends closed, and place the
log in a lightly greased loaf pan.
Starting from the long
side, roll the dough into a tight
log, pinching the
seam to seal.
At this point you can transfer the
log onto your serving plate
seam side down and spread the remaining cream evenly on the top.
Transfer each folded
log to an ungreased baking sheet —
seam side down — and into a 375dgF.
Place the
logs of dough into your pans,
seam side down.
Place the
logs in a row of four —
seam side down and
side by
side — in a lightly greased 9» x 5» loaf pan.
Pinch to seal the long
seam and place the
log onto a lightly floured surface,
seam -
side down.
Place the
log of dough (
seam side down) onto a lightly floured baking sheet.
Starting with one long
side, roll dough into a
log, pinching
seam to seal.
With the
seam side down, cup your fingers and gently roll the dough into a 16»
log.
Now roll the
sides you just folded lengthwise toward the center to form a double - spiral
log with a
seam running down the middle.