Turn the dough out onto a lightly oiled surface and shape into a smooth ball.

Transfer to a lightly greased bowl or dough-rising bucket. Cover with plastic wrap or a damp towel.

Allow to rise at room temperature (75-78°F / 24-26°C ideal) until puffy and nearly doubled, about 1-1.5 hours. The dough should spring back slowly when gently poked.

For pullman pans, lightly grease the inside of the lid and slide it mostly closed, leaving a 1-inch gap to monitor the rise. For standard loaf pans, cover loosely with greased plastic wrap.

Let rise in a warm place until the dough reaches: Pullman with lid: about ¾" to 1" below the top of the pan. Standard loaf pan: about 1" above the rim of the pan.

About 20 minutes before baking, preheat to 350°F (175°C).

Generously grease your pullman pan (including the lid) with butter or cooking spray.

Turn the risen dough out onto a lightly floured surface. Gently press to deflate without completely degassing.

Pat the dough into a rectangle about 12" wide (for 13" pan). Roll tightly from the short end into a log, pinching the seam to seal.

Set the shaped log seam-side down in the prepared pan, pressing gently to fit into the corners. The dough should fill about ⅓ to ½ of the pan.

Divide dough in half for two loaves.

Pat each piece into an 8" rectangle. Roll tightly and pinch seam to seal.

Place seam-down in greased pans. Let rise until 1" above rim.

Slide the pullman pan lid completely closed.

Place in the center of the preheated oven. Bake for 25-30 minutes with lid on.

Remove the lid and bake for an additional 10-15 minutes until the top is golden brown.

Insert an instant-read thermometer into the center. It should read at least 190°F (88°C).

Bake for 35-40 minutes total.

Tent with foil after 20 minutes if browning too quickly.

Internal temp should reach 190-200°F (88-93°C).