Prepare desired yeast bread recipe. I used my avocado yeast bread recipe (here).

Place the dough in a lightly greased bowl, and let rise until doubled, about 60-90 minutes.

Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 4 equal-sized pieces.

Roll each piece into balls. For best results, cover and let rest for additional 10 minutes. This is not a necessary step, but it allows the dough to expand, which helps the rolling process easier for the next step.

Use a small rolling pin to flatten each piece of dough to about a 6 x 9 inch rectangular shapes.

Fold the flattened dough into thirds, about 3 x 6 inches in size

Roll out dough further, to 3 x 8 inch rectangular shapes. Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll).

Pinch the fold seams to seal.

Repeat the folding process on the other 3 pieces and place in a well-oiled bread pan.

Generously grease the bread loaf pan with neutral flavored cooking oil, such as olive oil, canola oil, avocado oil or grapeseed oil. Butter or coconut oil are also great alternatives.

Place each dough, seam-side down and side by side, in the bread loaf pan.

Let the dough rise again for 40-60 minutes until puffy.

Bake the bread according to recipe in a preheated oven

Let the bread cool slightly before removing.