The bread did not live up to the promise of the roll. I'm thinking that the ratio of ingredients does not scale in a linear way, I need to knead more, and/or it needed a longer cook time. It did rise significantly for both rises and it is tasty, but it came out wetter and denser than the roll. I'll put up some pictures of the finished loaf later today. Any suggestions on what I should tweak? More kneading, lower AF:VWG ratio maybe (3:1 v 4:1), more yeast, less oil/butter (maybe no oil, the almond flour seems like it may be oily on its own), more/less water?

When I toast it, the top crust burns and the rest of the bread stays pretty blonde.

EDIT: It also rose unevenly, with half of the bread raising up to a nice, floaty dome with a better hole structure than the other half and bottom part of the bread. Maybe another thing would be to not cook it in a loaf pan to allow for as much expansion as possible.