Rush to the nearest grocery and buy some cheap loaf pans.

nothing bad will happen, take it easy

You could literally make some adequate "loaf pans" yourself out of aluminum foil.

Is it a yeast dough, or a quick bread batter with baking soda/baking powder in it? If it's a yeast dough, just stick the remaining dough someplace cool to retard rising. If it's a quick bread, use double-acting baking powder. Double-acting will reseerve some of its rise until it's in the oven; single-acting gives all its rise at room temp.

Do you have any other pans --- casserole dishes, muffin tins, cake pans? I routinely bake both quick breads and yeast breads in random shapes, and they're adorable. (Recently, when our kitchen stuff was haphazardly unpacked from a move, I baked up a loaf in a liberally buttered straight-sided stainless steel bowl, and it worked fine.) If your random baking dishes are substantially different in shape or size from the loaf pan, you'll need to adjust cooking time.