MAKE THE DOUGH Mix all ingredients except flour in a large mixing bowl or in the bowl of a stand mixer. Slowly add flour to the dough 1 cup at a time and mix by hand (or with the dough hook attachment if using a stand mixer) until the dough is sticky but workable.

Knead the dough for at least 5 minutes until it’s smooth but still sticky. It should not be a firm dough. (If the dough is too sticky to work with even after adding the required amount of flour, cover it and let the dough rest for 30 minutes before trying again, instead of adding more flour)

LET THE DOUGH RISEPlace the dough in a large bowl or baking bucket. Add a splash of olive oil to keep the dough from sticking to the sides of the bowl. If you’re using a stand mixer, you can keep it in the bowl you used when mixing. Cover the dough and let it rise for 45 minutes in a warm place or until doubled in size.

ROLL AND SHAPE THE DOUGHBegin shaping the dough by rolling it out into a 13” wide rectangle, similar to how you would for cinnamon rolls.

Roll the dough into a log shape, using a bench scraper to keep it tight as you roll it toward you. Seal it.

FINAL PROOFPlace the shaped dough in a non-stick or greased and floured Pullman pan seam side down and cover it with the lid, then begin the final rise (you can use a proofing box for this step). This step should take about 30 minutes at room temperature.

Once the dough is about ½ inch (1.3 cm) away from the lid of the pan, preheat the oven to 375°F (190°C).

BAKE THE BREADOnce the oven is preheated, bake with the lid ON for 40 minutes. After removing the bread from the oven, pull the lid back a little bit to allow the bread to begin cooling. The internal temperature of the bread should be around 170-180°F (77-82°C). After 30 minutes, turn the bread out onto a cooling rack and allow it to cool completely before slicing.