9x5 Loaf Pan Bread Recipe: Olive Oil Poofed Crust With Pillowy Softness Inside

This 9x5 loaf pan bread recipe delivers the perfect balance of crispy olive oil crust and pillowy soft interior—ideal for sandwiches, toast, or dinner rolls. The secret lies in the high-fat dough and precise baking technique that creates a golden, poofed top while keeping the crumb tender.

I developed this recipe after years of experimenting with French-style breads, and it consistently yields results that rival artisanal bakeries.

The dough comes together with simple ingredients—flour, yeast, olive oil, and water—but the technique makes all the difference. A 30-minute cold proof in the fridge ensures even rising, while baking at 375°F for 30-35 minutes creates that signature crust.

The olive oil not only adds richness but also contributes to the bread's signature sheen and flavor. For extra versatility, you can shape this dough into free-form boules or dinner rolls.

What you’ll end up with is a loaf that’s crisp on the outside and soft on the inside, with a subtle olive oil aroma that enhances every slice. The bread stays fresh for days when wrapped in a clean kitchen towel, making it perfect for meal prep.

Whether you’re making sandwiches, garlic bread, or simply enjoying toast with butter, this recipe delivers restaurant-quality results at home.

For added flavor, consider mixing in herbs like rosemary or thyme, or sweeten the dough slightly for a honey-wheat variation. The possibilities are endless, but the foundation remains the same—simple, foolproof, and always impressive. Let’s get started on making this bread from scratch!

Ingredients for 9x5 loaf pan bread

Simple ingredients transform into restaurant-quality bread with crispy olive oil crust and pillowy interior.

The olive oil is non-negotiable here—Kirkland Signature or California Avocado Ranch brands deliver the best fruity notes. For yeast, Saf-Instant or Red Star are reliable, but always check the expiration date. The flour should be King Arthur or Gold Medal for consistent texture. If your kitchen lacks a thermometer, test water temperature by touching it—it should feel warm but not hot to your wrist. The optional honey and rosemary elevate flavor without overpowering the bread's natural olive oil richness. For a honey-wheat variation, replace 1 cup of flour with whole wheat flour and add the honey.

No extra-virgin olive oil? Light olive oil or avocado oil works in a pinch, though the flavor will be subtler. Short on milk? Full-fat coconut milk mimics the richness, or simply add an extra tablespoon of butter. Fresh rosemary unavailable? Dried rosemary at one-third the amount suffices. The egg can be omitted for a vegan version, though the texture will be slightly denser. For a savory variation, replace honey with an extra tablespoon of olive oil and add 1 teaspoon of garlic powder. Always measure flour by weight if possible—4 cups equals 16 ounces—for consistent results.

The dough can be refrigerated for up to 24 hours before baking, allowing flavors to develop further. Once baked, let the loaf cool completely on a wire rack for at least 1 hour to prevent sogginess. Store wrapped in a clean kitchen towel at room temperature for 3-4 days or freeze for up to 3 months. For reheating, wrap the cooled loaf in foil and warm at 300°F for 10 minutes. The bread's crust stays crisp for 24 hours when stored properly, making it ideal for meal prep.

Step-by-step instructions for olive oil poofed loaf pan bread

This method delivers a professional-quality loaf with a dramatic olive oil crust and tender crumb.

In a small bowl, combine the 1.25 cups warm water (110°F), 1 tbsp granulated sugar, and 0.25 tsp active dry yeast. Let it sit for 5-10 minutes until frothy. The yeast should create a noticeable foam on the surface—this confirms it's active and ready to work. If it doesn't bubble, your yeast may be expired or the water too hot.

While waiting, I like to check the water temperature with a thermometer. If it's too hot, the yeast will die; if too cold, it won't activate properly. The 110°F target is crucial for consistent results. Once properly activated, we'll incorporate this mixture into our dough for a light, airy texture.

In a large mixing bowl, combine the 4 cups all-purpose flour and 1.5 tsp salt. Create a well in the center and add the yeast mixture, 0.75 cup extra-virgin olive oil, 1 whole large egg, and 0.25 cup whole milk. Using a wooden spoon or dough whisk, gently mix until just combined—you'll see shaggy strands forming but no fully developed gluten yet.

This initial mix creates what bakers call an autolyse, where the flour absorbs the liquid before we develop the gluten. Cover the bowl with a damp towel and let it rest for 20 minutes. This step improves gluten structure and makes the final kneading easier. The dough should become more pliable and elastic during this time.

After the autolyse, add the 2 tbsp softened unsalted butter and any optional 1 tbsp honey or 1 tbsp finely chopped fresh rosemary to the dough. Using a stand mixer fitted with a dough hook, knead on medium speed for 5-7 minutes until the dough becomes smooth, elastic, and slightly tacky. It should pull away cleanly from the sides of the bowl and windowpane when stretched.

If the dough feels too sticky, add 1-2 tablespoons of flour; if too dry, add 1 teaspoon of water. The ideal dough should be soft but not sticky. Once properly developed, the gluten structure will give your bread that signature pillowy softness while maintaining good structure for the dramatic poof.

Lightly oil a large bowl, place the dough inside, and cover with a damp towel. Let it rise in a warm place (75-80°F) for 1-1.5 hours or until doubled in size. The dough should feel light and springy when pressed gently with one finger—it should leave a slight indentation that slowly springs back.

While the dough rises, prepare your 9x5-inch loaf pan by lightly greasing it with olive oil. Sprinkle 0.25 cup cornmeal evenly in the bottom—this prevents sticking and adds a subtle crunch. The cornmeal also helps create that beautiful golden crust we're aiming for. Once the dough has properly risen, we'll shape it into a loaf ready for the final rise.

Punch down the risen dough to release air, then shape it into a smooth, rectangular loaf. Place it seam-side up in the prepared loaf pan, covering it again with a damp towel. Let it rise for another 30-45 minutes until it's just above the pan's rim and feels springy to the touch.

Preheat your oven to 375°F with a Dutch oven or baking stone inside for 30 minutes. This creates steam for that signature poofed crust. Brush the risen dough generously with 1-2 tablespoons of olive oil, then bake covered for 25 minutes. Remove the cover and bake for another 15-20 minutes until golden brown and internal temperature reaches 190-200°F.

The bread should have a dramatic, olive oil-glazed crust with a hollow sound when tapped on the bottom. Let it cool on a wire rack for at least 30 minutes before slicing—this allows the crumb to set properly and prevents a gummy texture. The result should be a beautiful loaf with a crisp crust and tender, open crumb perfect for sandwiches or toast.

Essential equipment for this dish

Loaf Pan Essentials

The 9x5-inch loaf pan is non-negotiable for this recipe—it creates the perfect shape for sandwiches and toast. I recommend Wilton or USA Pan brands for their durable, non-stick surfaces. A lightly greased pan with olive oil prevents sticking, while cornmeal on the bottom adds texture. 🌾

Mixing Tools

A stand mixer with dough hook (like KitchenAid) makes kneading effortless, but a wooden spoon and strong arms work too. For the autolyse step, a large mixing bowl (at least 5-quart capacity) gives the dough room to relax.

A damp kitchen towel keeps dough from drying out during rises.

Yeast Activation

Yeast needs warm water (110°F)—use a thermometer to check. A small bowl (at least 1-cup capacity) lets you monitor the foam formation. If your yeast doesn’t bubble, try Saf-Instant or Red Star brands—they’re more forgiving. 🍞

Baking Gear

A Dutch oven or baking stone creates steam for that signature poofed crust. I use a Le Creuset Dutch oven for even heat distribution. A wire cooling rack prevents soggy bottoms by allowing airflow. For extra crispiness, a pizza peel helps transfer the loaf to the oven.

Optional Extras

Add fresh rosemary or honey with a microplane or sharp knife for fine texture. A pastry brush distributes olive oil evenly for that golden sheen. For storage, a clean kitchen towel keeps bread fresh longer than plastic. 🥛

Budget Swaps

No stand mixer? Use two wooden spoons for kneading. Skip the Dutch oven—just place a tray of boiling water on the lower rack for steam. A glass loaf pan works too, but grease it well to prevent sticking. These swaps keep costs low without sacrificing quality.

Frequently asked questions