21.   Shape the dough into walnut-sized balls.

22.   Shape dough into a loose ball, and place it in a lightly oiled bowl.

23.   Shape the dough into circles.

24.   Shape dough into two balls and place on a well-seasoned or parchment-lined baking sheet.

25.   Shape the dough into a ball and place it in the bowl.

26.   The machine mixes and kneads, but the cook shapes the dough into everything from crisp crackers and Mediterranean flat breads to sticky buns and filled croissants.

27.   The tricky part is shaping the dough into rolls.

28.   Then shape the dough into a loaf and put in pan.