Thank you PJ Hamel for making this bread easy to put together. I'm using the formula from Beard on Bread, which is a little different, but following your baking guidelines. I like the idea of make several small rolls rather than one angel food cake sized bun. Rather than a muffin tin, I'm using seasoned soup tins - that way I get a 6 mini loaves. I sliced up into thick slices and used for french toast. Great substitute for brioche french toast.

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