This is baked with the same straight dough recipe that I use for making sugar topped pull apart buns. Instead of baking in a rectangular cake pan, I divided the dough into 6 portions and arranged them in a bread tin to be proofed into a loaf.
The dough rose beautifully to reach the brim in less 60 minutes. Simply adjust the baking time 5-8 minutes longer at the same oven temperature.
