once the dough has doubled in size cover your dining table with a clean sheet, OR wash it down thoroughly, and dust either down with flour
roll the dough out to a rectangle 12X20 inches, brush with melted butter and continue rolling and/or stretching with the backs of your hands underneath the dough until its 24X40 inches
spread the filling evenly across the dough, if your filling feels thickened up add an extra TBSP of milk and blend again
once it's covered roll from the long side into a log
butter an 8-inch loaf pan, lay the dough in the pan in a U shape, then repeat over top looping it into another U
cover loosely and let rise for 1 hour OR until almost doubled in size, it will be working filling in all the gaps so don't expect a MASSIVE rise out of it
brush with egg white and bake at 350˚ for 15 minutes then reduce heat to 300˚ and bake another 45 minutes, if the top starts to darken cover loosely with foil
once it's baked cool in the pan on a wire rack for 30 minutes
then take it out and cool completely
if you like icing, mix the powdered sugar with a few drops of water and drizzle it over the cooled bread