Cover and let dough rise for 1 1⁄2 hours.
The dough should now be almost doubled in size. Grease your hands with oil or margarine. Punch it down, take it out of the bowl, and spread on a clean, oiled surface.
If you chose to do the swirls pattern, spread the second (green) piece of dough on top of the first one before proceeding.
With your hands, stretch and push the dough into a rough rectangle, with the shorter sides measuring an inch shorter than the length of your loaf pan. See Video if this is unclear.
Starting at one of the short ends, roll the dough up tightly into a log.
Place on a piece of parchment paper that has been cut to fit your loaf pan.
Lift the parchment paper and dough together and plop into the loaf pan.
Cover and let rise for 1 hour.
Uncover the loaf pan and bake at 300 °F for 45–50 minutes. The top will be light golden brown. Ideally, you should have an oven thermometer to make sure your oven is at the right temp. Or you can check with a food thermometer near the end of baking to make sure the internal temperature of the bread is at least 190 °F.