After 20 minutes, knead for 10 minutes by hand until the dough is smooth and elastic. Place the dough in a lightly greased bowl until it has notably risen. It may not double in size.
Gently deflate the dough and form into a log shape. Place into a greased pain de mie (Pullman) pan. Cover with greased plastic wrap and let it rise again until it is 1" from the top, 60 to 90 minutes.
Preheat the oven to 350 °F toward the end of the rise time. Remove the plastic wrap and slide the pan’s lid closed. Bake for 35 minutes. Remove the lid and bake for an additional 5 to 10 minutes.