Lesson 3 of 5 · Bread Baking 101

Shaping a sandwich loaf

  • Free video
  • Beginner
  • Bread & Enriched Dough
  • 10 min
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Video by Joshua Weissman on YouTube: “How To Make Supermarket Bread (Sandwich Loaf Bread)” Watch on YouTube ↗

What you'll learn

Lesson 3 of 5

Make and shape a soft sandwich loaf that rises evenly in the pan and slices neatly.

  • Shape a tight log so the loaf rises tall
  • Proof until the dough crowns about an inch above the pan
  • Bake to about 190°F inside and cool before slicing

Ingredients for this lesson

Madagascar Vanilla Extract, 2 oz BottleVanillaGoods$13.00
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Lesson notes from VanillaGoods

Shaping

  • Press the risen dough into a rectangle about as wide as your pan is long
  • Roll it up tightly, pressing each turn to remove air pockets
  • Pinch the seam closed and place seam-side down in a greased 9x5 pan

Proofing and baking

Proof until the top rises about an inch over the rim and springs back slowly when poked. Bake at about 350–375°F until deep golden and about 190°F in the center.

Watch for

Turn the loaf out right away and cool it completely on a rack, about an hour. Slicing hot bread squashes the crumb and makes it gummy.

← Lesson 2Next: Brioche →

Tools for this lesson

The equipment that makes this easier. VanillaGoods vanilla is always our own; these tools are from Amazon.

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Put it into practice

Bake along with a VanillaGoods recipe that uses this technique.

Find bread recipes

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