Large Batch Sandwich Bread

A whole loaf of soft sandwich bread sliced up and set on a cutting board.

5 from 1 vote

This large batch white sandwich bread is a time-tested staple in my home as a mother of seven and homemaker of 10+ years. It bakes up four soft, fluffy loaves—perfect for big families, freezer prep, or making everyday meals easier. Made with simple ingredients and a unique “lift and tuck” technique, this bread holds up beautifully to hearty spreads and thick sandwiches without crumbling. It’s easy, budget-friendly, and 100% real-life tested.

Prep Time3 45

Cook Time35

Cooling Time1

Course: Bread

Cuisine: American

Keyword: bulk bread recipe, large batch bread recipe, white sandwich bread

Servings: loaves

Calories: 1765kcal

Author: Alicia Pyle

Cost: $7.84 (for all 4 loaves!)

Equipment

Large mixing bowl
Measuring cups and spoons
Loaf pans (4 total)
Kitchen towel or plastic wrap (for covering dough)
Wire cooling rack

Ingredients

4 cups warm water between 105-115 degrees F (960g)
1 cup granulated sugar (200g)
3 tablespoons active dry yeast or instant yeast (27g)
1/2 cup unsalted butter, melted and slightly cooled 1 stick (113g)
2 tablespoons salt (36g)
6 cups unbleached all-purpose flour (720g)
6 cups bread flour King Arthur recommended (720g)
egg wash optional, for brushing before baking

Instructions

Proof the yeast: Combine warm water, sugar, and yeast in a large bowl. Let sit 5–10 minutes, until bubbly.
Add butter and salt: Stir in melted (but not hot) butter and salt.
Mix the dough: Add flours and mix until a shaggy dough forms. Cover and let rest for 30 minutes.
Knead:Knead by hand for 10–15 minutes or 8 minutes in a stand mixer, until smooth and elastic.
First lift and tuck: Turn the dough out onto a clean surface. Gently stretch a section of dough upward, then fold it down into the center. Rotate the dough and repeat 6–8 times to form a smooth, tight ball. Return the dough to a greased bowl, cover, and proceed to the next rest.
Second lift and tuck + bulk rise:Rest dough 30 minutes, then repeat the lift-and-tuck folds. Cover and rise until doubled in size, about 30–60 minutes.
Shape the loaves: Turn the dough out onto a clean surface and divide it into 4 equal portions. Take one portion and gently flatten it into a rectangle, about 8 inches long. Starting from the long side, roll the dough up tightly into a log. Pinch the seam to seal, and gently tuck the ends under if needed. Place the shaped loaf seam-side down into a greased loaf pan. Repeat with the remaining dough.
Second rise: Cover and let loaves rise 45–60 minutes, until domed about 1 inch above the pan.
Bake: Preheat oven to 375°F. Optional: score tops and brush with egg wash. Bake 30–35 minutes, until golden brown and internal temp reaches 190–200°F.
Cool: Let loaves rest in pans 5 minutes, then cool for at least an hour on a wire rack before slicing.

Notes

Makes 4 Loaves: Perfect for large families, freezing, or gifting. Plan ahead with storage space—these loaves go fast!
Use Both Flours: This recipe calls for a mix of King Arthur bread flour and unbleached all-purpose flour. The combination gives the bread a soft, fluffy texture while staying strong enough for hearty spreads like thick peanut butter.
Lift & Tuck Method: Don’t skip this step! It helps build structure so the bread doesn't turn out crumbly. See video in post for the technique.
Sticky Dough? That’s normal! Let the dough rest instead of adding more flour—it’ll become easier to handle as the gluten develops.
Freezer-Friendly: Let loaves cool completely, then wrap tightly in plastic wrap or freezer bags. Thaw at room temp or reheat gently for fresh-tasting bread anytime.
Cost Saving Tip: Each loaf costs about $1.96 to make using quality ingredients—far less than store-bought bread of similar quality.

*Nutrition Disclaimer

Nutrition