(All photos courtesy of Sonja, from Simply Sonja Photography based in Bellevue, WA)
Everybody has their favorite way to form a loaf. Some people cut off a hunk and carefully round it into a loaf shape. My sister slap their dough into the pan and then poke it until it fills out the corners. Some people...well, ok I don't know if anyone else does this...but I roll mine up like a jelly-roll. I think I read about this method in an ancient Betty Crocker cookbook. Since it's always worked well for me, I've stuck with it. There are a few tricks, though.
First, if you've made a batch with more than one loaf, divide your dough. I like to use a knife with large serrations.
The final product! Round, with the seam on the BOTTOM of the loaf. If it's anywhere besides due south, your bread will kind of explode open in the oven. It will still taste fine, but it might not fit into the toaster. Now pop it into a greased loaf pan, or onto a greased cookie sheet, and let it rise about 30-45 minutes before baking.