Transfer the dough to a large bowl and cover with plastic or a lid.
06Proof in the oven with only the oven light on for 40 minutes or until it has doubled in size. Return the dough to a clean surface and divide the dough in half.
07Press the dough down onto a clean flour surface until it is as wide as an 8” loaf pan and about 15”- 16” long.
08Roll up the dough from starting on the 8” side until it is rolled up and tight. Fold in the ends and pinch the edges together from the ends and underneath where the bread was rolled up to seal them.
09Place the dough seam side down into a greased 8” x 4” loaf pan and cover with a towel until the dough has just risen past the top of the pan.
10Bake in the oven at 425° for 20 to 25 minutes or until it reaches an internal temperature of around 200°.
11Set it on a cooling rack and let it cool to room temperature. Brush with melted butter and serve.