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classic white sandwich bread

King Arthur White Sandwich Bread

There is something so thrilling about making dough. Call me crazy, but I have a love for all things bread. My passion for making dough started with pizza, and now continues as I explore different breads.

This bread recipe is from King Arthur. I was thrilled with the result, especially for my first time making this loaf.

I wanted to bake a tender loaf, and this definitely fit the bill. The crumb was tender, but substantial enough. We’ve toasted it, and had it with eggs, used it to make grilled cheese (amazing!), and it has even starred in our peanut butter and jelly sandwiches this week.

Best thing is that it is free of additives and preservatives that are often found in the store bought stuff. Go ahead, treat yourself and make this bread!

If you love sandwich bread, you should definitely try this shokupan also, which is white breads, more sophisticated “Japanese cousin”.

📖 Recipe

Homemade Classic White Sandwich Bread

A classic white sandwich bread is a staple in many households, perfect for making everything from toast to sandwiches. Using a few simple ingredients like flour, sugar, yeast, salt, and butter, the dough is shaped into a loaf, baked until golden brown, and then sliced into perfect slices of fluffy and delicious bread!
5 from 3 votes
Author: Marie
Prep Time 20 minutes
Cook Time 40 minutes
Bulk and Final Rise 2 hours
Total Time 3 hours
Course Bread
Cuisine American
Servings 18 servings (slices)
Calories 134 kcal


  • 1 1/3 cup lukewarm water* up to 1.5 cups
  • 1 tbsp honey heaping
  • 2 1/4 teaspoons instant yeast
  • 1 3/4 teaspoons salt
  • 2 tablespoons butter softened
  • 4 cups all purpose flour I used King Arthur brand
  • 1/2 cup nonfat dry milk or 1/3 cup dry milk


  • Combine all ingredients in order listed in a standing mixer fitted with bowl
  • Mix on low until all ingredients are incorporated; switch to medium and knead for 10 to 13 minutes.
  • Dough should pass the “windowpane” test – that is, you can pull out a small piece and stretch it very thin
  • Place the dough ball into a greased bowl and turn so that both sides are lightly greased
  • Cover the bowl, place in a draft-free area for 60 to 90 minutes until the dough is doubled in bulk
  • Grease a 9×5 loaf pan and set aside
  • Punch down dough and arrange into a rectangle about 9 to 10 inches in length
  • Roll up jelly roll style and place into a greased 9 x 5 loaf pan.
  • Cover pan and let rise until the dough has crowned over the pan, about 1 to 1/5 inches.
  • In the meantime, preheat the oven to 350 degrees and set shelf to lowest position (place a pizza stone on the baking rack if you have one)
  • After the oven has reached the desired temperature and the bread has risen sufficiently, place the loaf pan in the oven and bake for 35 to 40 minutes (check loaf after about 20 minutes and tent with foil halfway if it becomes too dark.


*Use lesser amount in summer and greater amount in winter


Calories: 134kcalCarbohydrates: 25gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 257mgPotassium: 109mgFiber: 1gSugar: 3gVitamin A: 117IUVitamin C: 0.3mgCalcium: 51mgIron: 1mg
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One Comment

  1. 5 stars
    This is one of the best bread recipes I have used! The bread was very tender. I forgot to add the salt and I did brush the top with butter after taking it out of the oven. This is going to be my go-to bread from now on!

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