Generously butter two 8 1/2-by-4 1/2-inch loaf pans. Turn the dough out onto a floured work surface. With floured hands, divide the dough in half and shape into two rectangles that fit into the loaf pans. Place the dough in the loaf pans. Let the dough rise again, covered, in a warm place for three hours or until it is a half inch above the top of the pans.