Crosodocrosodo
Recipe10 min read·June 7, 2026
Sarah Baker · Crosodo Editor

Sourdough sandwich loaf — soft pan bake for everyday slicing

An enriched 75% hydration sourdough sandwich loaf baked in a Pullman or 9x5 loaf pan. Soft crumb, square shape, freezes beautifully.

Crusty boules are for dinner. Sandwich loaves are for school lunches, weekday breakfast, and the kids who think real bread should look like a square. This is a soft-crumbed enriched sourdough that slices clean, holds up to peanut butter, and toasts without falling apart.

Cottage food note
Sandwich loaves are allowed under cottage food in most states. Some require non-perishable certification on enriched recipes — check the states directory.

Why this works

Adding milk and a small amount of butter to a sourdough does three things: softens the crumb, extends the shelf life by a day or two, and gives the crust a tender bite instead of a crisp shatter. Baked in a pan, the loaf rises straight up — perfect for stacking sandwich after sandwich.

At a glance

Yield
One 1000 g loaf
Prep
45 minutes
Cook
40 minutes
Total
22h

Ingredients

Bread flour
500 g
Whole milk (warm)
300 g
Active starter
100 g
Honey or sugar
25 g
Unsalted butter (softened)
30 g
Salt
10 g

Equipment

  • Digital scale
  • Mixing bowl
  • Stand mixer with dough hook (optional but helpful)
  • 9x5 inch loaf pan OR Pullman pan (1 lb)
  • Bench scraper
  • Plastic wrap

Directions

Common questions

School-lunch hack
Slice the whole loaf when cool, layer parchment between slices, and freeze flat. Pull two slices in the morning — they thaw in the lunchbox by noon.

Baker notes

  • A Pullman pan with the lid on yields the perfect square sandwich shape.
  • If the dough sticks during shaping, oil your hands instead of dusting with flour.
  • Slice cold and freeze in two-slice packets — toast straight from frozen.

FAQ

Can I use dairy-free milk?

Yes — oat milk works best. Almond milk is too thin and yields a drier crumb.

Do I need a Pullman pan?

No, a standard 9x5 works. The Pullman gives a perfect square shape if you bake with the lid on.

Where to go next

Once you have a sandwich loaf in steady rotation, the whole household eats better. Bake two on Sunday — one for the week, one for the freezer.

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Crosodo Blog entries are recipe and craft notes from working cottage bakers. Recipes assume working with an active starter and basic equipment. Cottage food sales are governed by your state's law — see our state directory for legal details.