This is a great recipe but with a few changes I use this recipe to make a rustic loaf of bread also. I substitute 1 tsp. of Italian seasoning for the Rosemary in the ingredients and include 1/4 cup of wheat flour in the total flour amount. Follow the recipe through step 4 but instead of shaping into rolls, shape into a round or oval shaped rustic loaf and place on a baking sheet sprinkled with a small amount of cornmeal. Brush with egg wash and sprinkle with rosemary. Cover and let rise about 30 minutes. Sometimes I make a 1/4" slash in the top but not always. Bake at 375* for 25-30 minutes. Let cool with towel covering.