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–+ servings
A fresh baked loaf of homemade big sandwich bread on a cooling rack.

Sandwich Bread: A big loaf of yeast bread

Tender, moist homemade sandwich bread is hard to resist. This is the perfect everyday bread loaf for a growing family, especially if you find yourself in a busy season of life! The best part? It only takes 6 easy ingredients! If you have been looking for the big batch homemade bread recipe, keep reading!
5 from 5 votes
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Prep Time 15 minutes
Cook Time 30 minutes
rising time & cooling time 2 hours 15 minutes
Total Time 3 hours
Course bread, Side Dish
Cuisine American
Servings 26 slices
Calories 155 kcal

Equipment

  • 13 inch USA PAN Pullman Loaf Pan do not use the lid
  • stand mixer with dough hook attachment
  • measuring cups & spoons
  • oven

Ingredients
  

  • 2 tablespoons active dry yeast
  • 3 cups water 110℉
  • ⅔ cup honey divided
  • 6½-7½ cups all-purpose flour
  • 3½ tablespoons butter melted
  • 1 tablespoon coarse salt

Instructions
 

  1. Prepare a sponge. In a large mixing bowl, combine warm water, yeast, ⅓ cup of honey and 4 cups of flour. Stir until combined, cover and let rise for 30 minutes in a warm location.
  2. The dough should have doubled in size by now. Add 2 ½ cups more flour, the remaining honey, melted butter and salt. Mix well. Knead for five full minutes, by hand or in a stand mixer with dough hook attachment. If the dough feels excessively sticky, add another ½ cup of flour. 
  3. Place the dough ball in a greased bowl and let rise for 30 minutes. Preheat oven to 400℉. Spray the Pullman pan generously with cooking spray. 
  4. Punch the dough down to remove air bubbles. Form the dough into a large rectangle that is the width of the pan. Roll the dough like a cinnamon roll and place it in the pan, seam down. Let rise until double. 
  5. The dough is ready when you can poke a corner of the loaf and an indention remains, like this picture. I've included a photo in this post if you aren't sure what I mean. Check it out! Turn then oven temperature down to 350°. 
  6. Put the bread in the oven and bake for 50 minutes. The loaf is done when the bottom is lightly brown. If the loaf gets too brown on top, cover with foil. The internal temperature should be 190℉ when the loaf is cooked through. 
  7. Immediately invert the loaf onto a cooling rack when it comes out of the hot oven. Resist the urge to slice a piece of bread until it has completely cooled. 
  8. The bread can be stored in an airtight container on the counter for up to a week, no refrigeration necessary. This big loaf sandwich bread can also be frozen after it has fully cooled. It will be good for up to three months!

Video

Notes

baking tip

I have found that when making bread recipes, it is best to start out with the minimum amount of flour the recipe calls for. After it has mixed for a minute or two, I look at the dough and ask myself two questions. Is the dough clinging to the dough hook? Is the dough still looking like a batter, or is it forming a dough ball? If the answer to these questions is no, I begin adding one tablespoon of flour every thirty seconds. Sometimes I have to add as much as an extra half cup of flour!
How do I keep bread from browning too much?
When baking bread, always adjust the rack to the lowest position before preheating the oven. Use the oven light to check on the bread fifteen minutes before it is supposed to be done. Continue to check it every five minutes. If the top is getting to brown, cover it loosely with tinfoil.
Can this bread be made with fresh milled wheat?
Short answer, yes. Anything can be made with 100% fresh milled wheat! That being said, breads are typically not made completely with whole wheat flours. I would use kamut or hard white wheat. If you are going to try this, I recommend investing in a flour sifter and remove at least 50% of the bran, if not more. The texture will be very dense if it is completely whole wheat.
What is the best way to slice bread?
Your best bread knife is sharp and serrated. Without pushing down on the loaf, see-saw back and forth to let the serrated blade do the work for you. I like to use a wooden bow-shaped knife.

Nutrition

Calories: 155kcalCarbohydrates: 31gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 283mgPotassium: 41mgFiber: 1gSugar: 7gVitamin A: 47IUVitamin C: 0.04mgCalcium: 7mgIron: 1mg
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