After the dough has doubled, return it to the mixer and stir for another 5 minutes to eliminate air bubbles. Turn the dough onto a floured surface, cut it in half, and shape each half into a rough rectangular shape. For loaves, cut cross-wise into three equal pieces and place in the loaf pan. Alternatively, cut each half into 8 pieces, roll them into balls (or ropes for buns), and place them in a round pan. Allow the shaped dough to proof, covered, for another hour.

Preheat the oven to 350°F/175°C. Brush the risen dough with egg wash and bake for 23-25 minutes or until golden brown. After removing from the oven, brush the warm bread with sugar water for shine and sweetness.