Punch down dough. On lightly floured board, roll into a 16 x 12 rectangle. Cut doughh in half creating two 8 X 12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper ends. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 or 3 inches or make one lengthwise slash on each loaf. Cover and let rise in a warm place for 30 to 40 minutes or until doubled in bulk.