I made my 4 pizza dough quantity recipe. (post 47481)
Only thing different,,, is the way I proofed my yeast. I did it like in post 47978, when I made cake with Streucel topping. Pix below.
Baked 2 pizzas, so the remaining dough made 2 small loaves. I did each loaf differently.
One,,,,, I rolled out into rectangle. Dusted with Italian seasoning, and some paprika. Rolled dough up, and sealed seam on bottom. Placed into pan, for 2nd rise.
Second loaf, I just slightly rolled into a log, Cut into 4 equal pieces, and placed into pan crosswise, as seen below.
Baked for 30 minutes at 460°F.
I always like to check with thermometer, Removes guessing.
Success
Of course I sliced it warm
Bread has a crispy crust,,,, and super soft interior!!! The spiral pattern can be seen when cut. Next day,,, the interior was still super soft. Very similar to when I make Japanese milk bread, but this bread has no milk in it. 
Only thing different,,, is the way I proofed my yeast. I did it like in post 47978, when I made cake with Streucel topping. Pix below.
Baked 2 pizzas, so the remaining dough made 2 small loaves. I did each loaf differently.
One,,,,, I rolled out into rectangle. Dusted with Italian seasoning, and some paprika. Rolled dough up, and sealed seam on bottom. Placed into pan, for 2nd rise.
Second loaf, I just slightly rolled into a log, Cut into 4 equal pieces, and placed into pan crosswise, as seen below.
Baked for 30 minutes at 460°F.
I always like to check with thermometer, Removes guessing.
Success
Of course I sliced it warm
Bread has a crispy crust,,,, and super soft interior!!! The spiral pattern can be seen when cut. Next day,,, the interior was still super soft.
Very similar to when I make Japanese milk bread, but this bread has no milk in it. 
You don’t know how happy I am to have it back!
