I wouldn't think so Holly but then I'm not a master bread maker. I think the reason this works is because you are using so little yeast (only 1/4 tsp compared to a whole packet for most breads) - so you are getting a very slow rise and the bread is filling up with air as it's just sitting there. With other breads, since you have more yeast, allowing it to sit for so long would likely make it HUGE, plus with a traditional bread you are wanting to knead it so that it's not filling up with big air pockets, like what you get with this bread.