Add ingredients in order specified by your machine’s directions and select the dough cycle. (Alternatively, use your stand mixer with the dough attachment, kneading until the dough begins to come away from the sides and forms a ball. Allow to rise for one hour.)

Once the dough cycle has completed, remove dough and separate into four equal portions. Round each portion into a ball and, using a rolling pin, flatten into an oval shape. Roll the dough as though you were making cinnamon rolls. Using your rolling pin again, roll dough starting at the narrow end until you have a long, flat shape and roll again until you have what looks like a swiss roll (see images above). Place two rolls into each pan. Cover lightly and let rise until dough almost reaches the top lip of the pan (about an hour).

While dough is rising, preheat oven to 375 degrees. Grease loaf pans (I also like to line mine with parchment as an extra cautionary measure).

Cover dough with greased pullman pan and bake in preheated oven for 30 minutes.

Remove bread from pans immediately and cool on wire rack before slicing. If not using right away, store slices in freezer.