Jul 12, 2013

Classic White Sandwich Bread

Classic White Sandwich Bread

I am not ashamed to admit that I like white sandwich bread.... and this is my absolute favorite. It is light and fluffy, but has enough structure to be sliced very thinly.. absolutely perfect for tea sandwiches.... or you could just slice it and make cinnamon toast, peanut butter and jelly, or a grilled cheese sandwich. Seriously.

Just so you know, there is no comparison between this bread and grocery store bread. This bread has flavor.

When I first got into baking bread, the first bread I made was sourdough... yeah, go figure.
Classic White Sandwich Bread

The next bread I tried was this one. When the instructions said "let the dough rise till it's crowned 1" to 1 1/2" over the rim of the pan," I pulled out a ruler. I had zero confidence then. This bread gave me confidence. I made this bread over and over and over. It never disappoints.

I came home from work tonight and decided I needed to bake some bread. I needed some bread making therapy. Fast.

Besides, after having this Whole Wheat Bread, for a few days, I wanted something lighter.

Classic White Sandwich Bread

Do you need a white bread recipe that is full of flavor, has plenty of structure, and is perfect for sandwiches and toast? Try this one. I promise I won't tell anyone.

You can always eat it with a kale salad.

Classic White Sandwich Bread Recipe

Adapted from King Arthur Flour


1 1/4 C to 1 1/2 C water at 95 to 100 degrees F
1 T honey
2 1/4 tsp instant yeast
1 3/4 tsp salt
2 T melted butter
17 ounces unbleached all purpose flour
1/2 C nonfat dry milk I used this from King Arthur Flour


  1. Place all of the ingredients into the bowl of a stand mixer.
  2. Mix on the second lowest speed for ten minutes.
  3. Place the dough into an oiled dough rising bucket or bowl, cover with plastic wrap, and allow to rise until doubled, about and hour or an hour and a half.
  4. Place the dough onto a lightly floured counter and gently deflate. Flatten it and roll it into a 9 inch log. Place the log into an oiled 9" by 5"bread pan. Cover with plastic wrap and allow to rise for about 40 to 90 minutes, until the dough is crowned 1" to 1 1/2" over the rim of the pan. 
  5. Preheat the oven to 350 degrees F. 
  6. Bake the loaf for 20 minutes and then tent it with foil and bake for 15 to 20 minutes more. The internal temperature of the bread should be 195 to 200 degrees F. 
  7. Cool the loaf on a rack and then place in a plastic bag to keep fresh.
Enjoy. So good. Don't be ashamed. Be proud.

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  1. I love your pictures Karen!! I always have a hard time taking photos of loaves... I really wish my pictures would look like yours! And the bread looks delicious, too!

    1. Oh my gosh Yvonne, your photos are so beautiful and inspire me!! I look at your photos and go "how did she do that?" This is such a compliment coming from you.

  2. Hi Karen, I am Namita, a self taught passionate bread baker still fumbling, learning, experimenting with different doughs, grains etc, etc,etc....
    I absolutely agree with you. With all the multigrains and wholewheat and sourdough breads, sometimes it feels like having a light fluffy slice of white bread.
    Your loaf looks stunning! what is that lovely design (lines) in the sides?

    1. Hi Namita, Thanks for the kind words! The lines are from the brand of bread pan. The brand is USA Pans, and they have ridges.

  3. hi Karen , this Rosa Maggie I just made this light bread but have a little problem how much is it for dry yeast , I put 2 1/2 teaspoons and the flour 2 cups plus 2 Tbsp.= "17 ounces right" and at the last rise it didn't go over that much at all and I have made bread before ...

    1. Hi Rosa Maggie, I used instant yeast, not active dry yeast. You might have to mix the active dry with the water first to dissolve it. I usually find it pretty interchangeable.

  4. I think your white bread looks absolutely perfect! I will be pinning this one for sure and can't wait to try it.

  5. hi there anyway i can have the recipe in grams please dont like using cups

    1. Yes. Definitely. If you click on the King Arthur Flour link, and then click on the button for grams under "ingredients," you will get all of the measurements in grams.


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