13×5 Bread Recipe: Homemade Slicing Loaf Without the Mixer

This 13×5 bread recipe delivers a perfectly sliced loaf without a mixer, using simple ingredients and precise techniques. The secret to success lies in proper dough hydration and controlled proofing—no fancy equipment required. What makes this recipe stand out is its reliability, producing a loaf with a soft interior and a crisp, golden crust every time.

You’ll start with a basic white bread dough that comes together in just 10 minutes of mixing, followed by a 2-hour rise for optimal flavor development. The dough is shaped into a classic 13×5-inch loaf pan, ensuring even baking and consistent slices. This method eliminates the guesswork, making it ideal for beginners while still impressing seasoned bakers.

The result is a homemade loaf with a tender crumb and a crust that’s just crisp enough to hold up to toast or sandwiches. Whether you’re serving it with soup, using it for sandwiches, or simply enjoying it with butter, this bread delivers restaurant-quality texture and flavor. The best part? It’s foolproof—no kneading required, and the dough can even be made ahead for convenience.

For added variety, consider swapping in whole wheat flour for a nuttier flavor or adding seeds for extra texture. The same technique works for dinner rolls or garlic bread—just adjust the pan size. Let’s get started on baking your perfect loaf.

Ingredients for 13×5 bread

Twelve simple ingredients transform into a perfectly sliced homemade loaf without kneading or fancy tools.

The flour is the foundation—opt for a high-protein, all-purpose brand like King Arthur or Gold Medal for that ideal balance of softness and structure. Yeast quality matters most here; Saf-Instant is my go-to because it activates without proofing in warm water, cutting prep time. For the butter, Land O’Lakes unsalted is reliable, but European-style like Plugrá adds richness if you’re willing to splurge. The warm water should feel like bathwater—too hot and you’ll kill the yeast, too cool and it won’t activate properly. I always measure it by heating tap water to 110°F using a thermometer, but if you’re eyeballing it, it should feel just warm to the touch.

No yeast? Active dry yeast is non-negotiable here—it’s what creates that airy crumb. Short on butter? Vegetable shortening at the same weight works in a pinch, though the flavor won’t be as rich. The milk can be swapped for warm water plus 1 tsp melted butter if you’re avoiding dairy, but the dough will be slightly less tender. For the egg, flax eggs (1 tbsp ground flaxseed + 3 tbsp water) work for vegan versions without compromising structure. The cornmeal is optional but helps create that classic bread-and-butter crust—skip it if you’re making dinner rolls instead.

This dough keeps beautifully for 24 hours in the fridge, proofed and ready to bake when you are. For longer storage, shape the dough, wrap tightly in plastic, and freeze for up to 3 months. Thaw overnight in the fridge before proofing. The loaf stays fresh for 3-4 days at room temperature, wrapped in a clean kitchen towel. Slice with a serrated knife for clean cuts—dip it in hot water first for that perfect crust. Leftovers? Toast them—they taste even better the second time around.

Step-by-step instructions for homemade slicing loaf

Master this classic bread technique without a mixer for perfect results every time.

In a large mixing bowl, combine the 4 cups all-purpose flour, 2.25 tsp active dry yeast, 0.25 cup granulated sugar, and 1.5 tsp salt. Make a well in the center and add the 0.5 cup cold cubed unsalted butter, 1.25 cups warm water (110°F), 1 whole large egg, and 0.25 cup warmed milk. The dough will look shaggy at first—this is normal.

Using a wooden spoon or dough whisk, gently mix the ingredients until just combined. The yeast should begin activating within 5-10 minutes, creating small bubbles throughout the dough. If it doesn’t bubble after 15 minutes, your yeast may be inactive—start over with fresh yeast. Let the dough rest for 10 minutes while you prepare the next step.

Lightly flour a clean work surface and turn out the dough. Knead for 8-10 minutes using the “fold and press” method: fold the dough in half, then press down firmly with the heel of your hand, rotating the dough as you work. You’re looking for smooth, elastic dough that springs back when poked.

Real talk: This is where most home bakers struggle, but consistency matters. The dough should feel slightly tacky but not sticky—add 1-2 tablespoons flour if needed. When you press your finger into the dough and it springs back slowly, it’s ready. Shape into a loose ball and place in a lightly oiled bowl.

Cover the bowl with a damp kitchen towel and let rise in a warm place (75-80°F) for 1-1.5 hours, until the dough has doubled in size. You’ll know it’s ready when it leaves an indentation when gently pressed with one finger. If your kitchen is cold, place the bowl near a warm oven with the light on.

Don’t rush this step—proper fermentation develops flavor. If the dough rises too quickly, it may collapse later. For best results, I recommend using an instant-read thermometer to confirm the water temperature (110°F) before mixing, as this affects yeast activation time.

Punch down the risen dough to release air, then shape it into a 13×5-inch loaf by gently pressing the dough into the greased pan. Dust the top with 2 tbsp coarse cornmeal, then sprinkle 1 tbsp sesame seeds for texture. Cover loosely with plastic wrap and let rise for 30-45 minutes until slightly puffy.

Here’s the thing—don’t overproof the dough. It should rise just until it reaches the top of the pan. Overproofing leads to dense bread. For even better results, place the pan in the preheated oven (350°F) for 10 minutes before baking to help it expand properly.

Preheat your oven to 350°F with a baking stone or inverted baking sheet on the lower rack. Bake the loaf for 30-35 minutes until the internal temperature reaches 190-200°F and the top is deep golden brown. Tap the bottom—it should sound hollow.

If the top browns too quickly, tent with foil. For extra shine, brush the crust with 1 tbsp melted butter after 15 minutes of baking. Let cool on a wire rack for at least 1 hour before slicing—this prevents a gummy interior. The bread should have a crisp crust and tender crumb perfect for sandwiches.

Wine and beer pairings for 13×5 bread

Crisp White Wine

For a classic pairing, reach for a dry Riesling or Sauvignon Blanc—both complement the bread’s buttery richness without overpowering it. I love Chateau Ste. Michelle Riesling from Washington State; its bright acidity cuts through the crust’s richness while enhancing the sesame seed notes. Serve slightly chilled (45-50°F) for the best experience. 🍷

Malty Amber Ale

A hoppy amber ale like Fat Tire or Leinenkugel’s Amber balances the bread’s sweetness with malty depth. The caramel and biscuit notes in the beer mirror the bread’s crust, while the hop bit adds a refreshing contrast. For a craft option, try New Belgium Fat Tire—its balanced profile makes it a crowd-pleaser. 🍺

Light Lager

If you prefer something crisp and refreshing, a Mexican lager like Modelo Especial or Pacifico works beautifully. The clean, slightly sweet profile lets the bread’s flavors shine while keeping the pairing light. I often serve this with warm bread straight from the oven—it’s a match made in sandwich heaven. 🥃

Dessert Wine Option

For a special occasion, try pairing with a dry Moscato d’Asti—its effervescence and subtle fruitiness elevate the bread’s texture. The slight sweetness complements the sesame seeds, while the bubbles cleanse the palate. La Spinetta Moscato d’Asti is my go-to for this pairing. 🍇

Beer for Toasting

When serving this bread with soup or as a side, I recommend a light wheat beer like Blue Moon or Hoegaarden. The citrusy notes and effervescence make it perfect for dipping or toasting. The beer’s slight sweetness enhances the bread’s crust, while the bubbles keep the experience lively. 🥂

Non-Alcoholic Pairings

For a non-alcoholic option, sparkling apple cider or ginger beer works wonderfully. The effervescence mimics wine’s refreshing quality, while the apple’s tartness balances the bread’s richness. Martinelli’s Sparkling Cider is my top pick for this pairing. 🍎

Frequently asked questions