Mix all ingredients except flour in a large mixing bowl or bowl of a stand mixer.

Slowly add flour to the dough 1 cup at a time 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 it rest for 30 minutes before trying again, instead of adding more flour)

Place the dough in a large greased/oiled bowl or baking bucket or if you used a stand mixer, just use the bowl of the stand mixer. Cover the dough and let it bulk ferment (rise) for 8-12 hours at room temperature/in a warm place until doubled in size. (This will take longer if your home is cool.  I use this proofer in the winter months to speed things up)

Shape 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, keeping it tight as you roll it toward you.  Seal it.

Place the shaped dough in a non-stick or greased and floured Pullman pan seam side up and cover it with the lid, then begin the final rise.

Once the dough is about 1/2 inch (1.3 cm) away from the top of the pan, preheat the oven to 375°F (190°C).  Once the oven is preheated, bake with the lid ON for 35 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 wire rack and allow it to cool completely before slicing.