Hi there, Carel! The loaves look the same, just larger! You'll still stand them up on end so the cheese-filled swirl is showing on top, like a cinnamon bun. We'd recommend rolling the dough up into a log, sealing the seam, and cutting the log in half after the rise. Then move the two halves to a parchment-lined baking sheet and stand them up on end. If you're worried about the cheese leaking out of the bottom, you can gently seal the bottom side of the roll so the spiral is still visible from the top. The loaves will expand outwards a bit but that's OK, just be sure to give them ample space on the baking sheet. If you'd like to make a spiraled loaf (like a cinnamon-swirl loaf) then you're welcome to take that route too but it's not something we've tried ourselves so it'll be a bit of an experiment, the spiral may not rise as expected due to the amount of cheese — you might end up with a cheese cavern when you slice the loaf. We'd recommend baking the loaf either free-form on the baking sheet, or once you've rolled the dough into a log you can transfer it to a loaf pan. We think either a 9" x 5" pan or a larger 10" x 5" pan would be best. We hope this helps to clarify and happy baking! 

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