Great question, Hedy. You can definitely make this into a loaf. The steps are basically the same. Shape into a loaf after a 90 minute raise. Let it raise again for 1 hour like we do for the rolls. A whole loaf needs longer than rolls. Plan on 30–40 minutes instead of 22 minutes. The most reliable way to check doneness is with an instant-read thermometer — you’re looking for 190°F in the center. Don’t just go by color! Stop back and let us know how it goes.

I love how you think, Rachel! To use active starter, replace the dry yeast with 1 cup of active starter and 1/4 cup of water. Keep everything else the same. After you knead for about 8 minutes let it rise for 3 to 4 hours. Form the rolls and put them on a 9×13 baking dish. Let them rise another 2 to 3 hours. Bake at 375F for 15 to 20 minutes (internal temp of 190F).

If you want to use discard (perfect for beginners) Combine 1 cup of discard starter with 1 packet of yeast and 1/2 cup of water. Keep everything the same.

Please send me a comment regarding which way you made them and how they turned out.

Hi Aronna, you can use AP flour 1:1. The texture might be a little different but will be delicious. Please note since bread flour has more protein it may not rise quite as much.

You might want to try the “Jump to Recipe” at the to to see your free recipe?

Thanks, Alberta! Great reminder!