ends facing the center (otherwise they will burn during baking) When the dough has doubled in volume (but not height), place it on a lightly dusted work surface If making 2 breads, cut the dough in half using the flat edge of a scraper Cup the dough with your hands on either side and shape it into a ball by making clockwise circular motions At all times the sides of your hands should be touching the table Make a hole in the center with your thumb Place the dough in the mold and press it down so that it makes contact with the almonds Repeat with the second piece of dough and the second mold If you do not have 2 molds and want to make 2 breads, place the other half of the dough in a bowl, cover with plastic, and refrigerate When you are ready to bake it, allow it to come to room temperature and reshape as above 10 Cover the mold with plastic wrap or a towel Let the dough rise at room temperature until it doubles in size, about 1½ hours Do not allow the dough to get too warm (the temperature should not exceed 80.6°F/27°C) 11 Preheat the oven to 350°F/180°C and adjust the rack to one lower than the middle level Place the kougelhofs on a sheet pan, leaving at least 2 inches of space between them 12 Bake for 1 hour for a 9-inch kougelhof, 50 minutes for 6-inch kougelhofs If the top begins to get too dark before the end of baking, cover loosely with a piece of aluminum foil Remove ... At all times the sides of your hands should be touching the table Make a hole in the center with your thumb Place the dough in the mold and press it down so that it makes contact with the almonds... contact with the almonds Repeat with the second piece of dough and the second mold If you do not have 2 molds and want to make 2 breads, place the other half of the dough in a bowl, cover with plastic, and... not exceed 80.6°F/27°C) 11 Preheat the oven to 350°F/180°C and adjust the rack to one lower than the middle level Place the kougelhofs on a sheet pan, leaving at least 2 inches of space between them 12 Bake for 1 hour for a