Interesting idea, Linda! I think this dough would have trouble performing well as a loaf since the texture of the Danish dough really thrives when it is not piled up too densley. In addition to allowing the inside and outside to bake at a similar rate, small handheld pastries have a much higher ratio of crust to crumb and having a larger crumb amount might make slicing the loaf quite difficult as the interior of danishes can be quite delicate.  Still it may be worth experimenting. I would recommend trying this dough in a few wells of a muffin tin first then graduating to a mini loaf pan if you have success. Happy baking!

• Reply