I would love to make this recipe as a loaf instead of rolls. As a plain loaf and also one with cinnamon and sugar and maybe some raisins...what would be the procedure for that, plus the cooking times. Also, I have an old gas stove, you dont mention what rack level you bake the rolls on...plus the loaf please. Thank you for your help in advance!!...P.S. I've been using KA flour exclusively for years and wouldn't think of using any other kind...I think it's my secret ingredient for my Amish Bread I make every Christmas, friends and family can't get enough of it, nor duplicate my recipe...until I tell them my secret...the flour, and weighing NOT measuring! I do not suggest using this dough for loaves. It is very tender and may not be able to set it's structure in loaf form. For rolls or loaves, I prefer to use the lower 1/3 of the oven. Frank @ KAF.

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