Bread Recipe Calculator
Sandwich bread is one of the most forgiving and rewarding breads to bake at home. A basic enriched sandwich loaf uses five core ingredients: flour, water, salt, yeast, and a small amount of fat (oil or butter) and sugar. The fat produces a tender, soft crumb; the sugar adds a hint of sweetness and helps browning. The classic proportions expressed as baker's percentages are: flour 100%, water 65% (hydration), salt 2%, instant yeast 1%, oil 3%, sugar 3%. This formula produces a 500-gram flour loaf yielding one standard 9x5 inch loaf pan. This calculator scales that formula for 1 to 10 loaves, with an optional hydration adjustment so you can produce a slightly softer (higher hydration) or firmer (lower hydration) loaf. All ingredient weights are shown in grams, plus volume equivalents (cups for flour, teaspoons for salt, yeast, oil, and sugar) for convenience.
Standard sandwich bread formula
| Ingredient | Baker's % | Per loaf (g) | Volume approx. |
|---|---|---|---|
| Bread flour | 100% | 500 g | 4.17 cups |
| Water | 65% | 325 g | 1.37 cups |
| Salt | 2% | 10 g | 1.75 tsp |
| Instant yeast | 1% | 5 g | 1.60 tsp |
| Neutral oil | 3% | 15 g | 1.00 tbsp |
| Sugar | 3% | 15 g | 1.25 tbsp |
Bread recipe: frequently asked questions
What is a standard sandwich bread recipe?
A classic sandwich bread per loaf uses approximately 500 grams of all-purpose or bread flour, 325 grams of water (65% hydration), 10 grams of salt (2%), 5 grams of instant yeast (1%), 15 grams of oil (3%), and 15 grams of sugar (3%). These baker's percentages produce a soft, slightly enriched loaf suitable for sandwiches. This calculator scales this base recipe to any number of loaves.
What is the difference between bread flour and all-purpose flour?
Bread flour has a higher protein content (12% to 14%) than all-purpose flour (10% to 12%). Higher protein means more gluten development, producing a chewier, better-structured loaf with better oven spring. All-purpose flour can be used for sandwich bread with acceptable results. Bread flour is preferred for artisan loaves and high-hydration doughs.
Why does the recipe include oil and sugar?
Oil (or butter) and sugar are enrichments that create a softer, more tender crumb in sandwich bread. Oil coats gluten strands, preventing them from becoming too tough. Sugar feeds yeast, adds a slight sweetness, and helps browning. Lean breads (no fat or sugar) have a chewier crust and crumb. Enriched breads (with fat and sugar) are softer and stay fresh longer.
How long does sandwich bread take to bake?
A standard 500-gram flour loaf bakes in a 9x5 inch loaf pan at 190 degrees C (375 degrees F) for approximately 25 to 35 minutes, until the internal temperature reaches 90 to 93 degrees C (195 to 200 degrees F). Baking time does not scale linearly with loaves: multiple loaves of the same size baked simultaneously take roughly the same time as a single loaf.
How do I measure flour in cups?
One cup of all-purpose bread flour, lightly spooned and leveled, weighs approximately 120 grams. This calculator converts grams to cups using that standard. However, volume measurements vary significantly with packing; weight measurements are always more accurate for baking. Use a kitchen scale whenever possible.
References
- USDA Agricultural Research Service: FoodData Central.
Reviewed by the CalculatorHub team, edited by James Graham, 14 June 2026. See our methodology.