I call this a batter, not a dough, because of the texture of it. It will rise slightly to form the dome that breads are known for, but the entire bread doesn't rise (or grow) in the oven very much. This bread recipe fits perfectly in a 4x8-inch loaf pan. If you try to pour it in a 6x11-inch loaf pan so you can have a longer loaf, you'll end up with a really short loaf that won't work for sandwiches.