Sadly, I did have to learn the no yeast lesson twice last Thanksgiving. I had two bread machines going for dough and had all the ingredients measured out except for the yeast. of course I was in a hurry to get the next batch going. I opened the lid to the Zo and playdough! I googled "left out the yeast" and came up with just add the yeast and let it go around again. A bread baker uses this method routinely, at least I knew what to do when it happened again! I am so envious of your perfectly symmetrical loaf! What shaping technique do you use?I believe PJ degass it and then just rolls it up. Mary@KAF I actually fool around with the dough very little, Linda. I gently squeeze the air out, gently elongate to the length of the pan, then pull the ends and sides underneath, to create the surface tension that makes a nice, smooth top surface. No folding; no rolling. As a result, the bottom looks ugly, if you turn it over; all folded. But the top looks lovely! PJH

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