I reduced the sugar to 1/4 cup and doubled the salt. I let the dough rise for about two hours, as it needs to rise until it achieves a marshmallow-like texture (when you poke it, you can make air bubbles). I didn't punch it down when I took it out of the bowl - instead I just shaped the loaves.
To shape the loaves, cut the dough in exactly half. For each half, pat it down to form an oval. Fold the top third of the oval down towards you (like the top of a business letter) and then gently but firmly press the whole folded bit down with the floured palm of your hand to seal. Turn your dough around so you can do the exact same to the opposite side. When you're done, just fold the dough in half along the "seam" you created (like shutting a book). Press the folded dough together. You should end up with a nicely shaped log loaf.
Drop it in the oiled pan and press it down firmly with your palm. It should spread to fill the whole loaf pan and look even on top. Then cover it with oiled plastic wrap and let it rise for 30 mins, but NOT OVER 1" over the bread pan or it will deflate as soon as it hits the oven. If it over-rises, take it out and reshape again, then let it rise 30 mins again in the loaf pan.
Make sure you press firmly when shaping so you don't leave air bubbles in the folds, as this will make holes in your bread while baking! Your oven MUST be preheated to 350 before the bread goes in. You can test if the bread's done by thumping the bottom to see if it sounds hollow.
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I reduced the sugar to 1/4 cup and doubled the salt. I let the dough rise for about two hours,...