My grandmother (born c. 1885) made superb salt-rising bread; I haven't tried in decades, but I think I'd better do so now! One question: the recipe suggests putting the dough in a bread machine pan but doesn't make clear how you might use the machine itself from there on. I generally make bread using the machine--on the dough cycle, however, not all the way through. (Partly because my hands are arthritic.) Advice?

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