Once your yeast dough has proofed according to your recipe, remove the plastic wrap.

Remove the dough to a lightly floured surface.

Begin rolling the dough into a rectangle.

Use your loaf pan as a reference for the short side of the rectangle. It should be just shorter than the bottom of the pan.

Lift one of the short edges of the dough.

Begin rolling the dough over itself as you would roll a jelly roll.

Roll just until the outer edge of the dough rests on the bottom.

Pan the dough into a prepared loaf pan.

Brush the dough lightly with milk.

With a very sharp blade, make cut into the dough at one end.

Cut a slit from one end to the other.

Cover the pan with a sheet of plastic wrap.

Proof the dough in the pan in a warm, dry place until the top of the dough doubles in size.