I really liked the idea of no knead bread as I'm always pressed with time. However, I usually eat sandwich bread only for lunches and snacks. Can this recipe be used for baking sandwich bread in a loaf pan or a pullman pan? If so, how do I adjust for the amount and baking time? If I want a more tender bread by adding just a couple of tablespoon of oil or butter, or substitute it some milk, would that affect the rise or not work as well? Thanks!!! Take a look at Jeff and Zoe's book, Artisan Bread in 5 Minutes a Day, for a no knead sandwich loaf. Molly @ KAF

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