Sandwich bread fit for the King


“Oh, that’s my FAVORITE bread!”

“It never fails. It’s the one I make for sandwiches every week.”

“Walter Sands bread… always and forever.”

That was the reaction around King Arthur yesterday when I happened to mention I was baking “Walter Sands Bread” to test one of our new loaf pans.

I was a bit surprised; I mean, basic white bread is pretty… well, basic. How many variations can you have of the signature sandwich loaf?

I’ve been making the same white bread and dinner rolls for years. Potlucks, community dinners, Thanksgiving, Christmas, Easter… my rolls are in demand.

So why should I try something different?

Because I was testing a new loaf pan. A 9” x 5” pan. And every white bread recipe I typically make uses an 8 1/2” x 4 1/2” pan.

Then – light dawns on Marblehead! Over 50 King Arthur employee-owners made Walter Sands Bread last week, as part of a Martin Luther King Day/King Arthur community service project.

The recipe makes one loaf. One 9” x 5” loaf.



Luckily, you don’t HAVE to have a stand mixer to make this dough – Patti Vaughan and Patty Hudson, from our finance team, were among the employee-owners who mixed and kneaded over 150 loaves by hand.

All donated to a community dinner, and a homeless shelter.


Here I am with Peter Bouchard, our national sales manager.

So – I retrieved my copy of the recipe, and baked a loaf in our new 9” x 5” pan. It came out absolutely perfect.


As soon as it was cool, I indulged myself with cinnamon toast, my absolute favorite comfort food in the world.

Who’s Walter, by the way? Walter Sands was owner and president of King Arthur Flour from 1943 to 1968. He created this bread recipe, which he’d make each week with the help of an old hand-cranked bread bucket.

Walter’s son, Frank Sands, became owner and president of King Arthur Flour in 1968. Frank and his wife, Brinna, grew King Arthur Flour to national prominence, then sold the company to us, the employees, in 1996.

Thanks, Walter. And Frank, and Brinna. For your bread, and your legacy of sharing.

Ready to make King Arthur’s favorite white bread? Let’s get started.


Mix the following in a bowl:

1 cup + 2 tablespoons, to 1 1/4 cups (9 to 10 ounces) lukewarm water*
1 heaping tablespoon honey
2 1/4 teaspoons instant yeast
1 3/4 teaspoons salt
2 tablespoons soft butter
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
1/3 cup Baker’s Special Dry Milk or 1/2 cup nonfat dry milk granules

*Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.

Note that I’m not suggesting you make this in your bread machine – either the dough, or the complete loaf. For best results, see our special bread machine version of this bread.


Mix with the flat beater paddle till the dough comes together. Don’t worry about the stuff stuck to the sides of the bowl…


…because you can scrape the sides of the bowl clean with your NEW BOWL SCRAPER!

Yes indeedy, I’m excited about this. You can’t imagine how long we’ve been looking for a bowl scraper with the EXACT right flex. We tested, and tested, and tested some more….

Some scrapers were too stiff, and wouldn’t bend to the contours of your mixing bowl. Some were too soft, and couldn’t handle the bits of dry dough that inevitably collect everywhere when you’re making yeast bread.

But, like Goldilocks with Baby Bear’s bed, we finally found one that was JUST RIGHT.

AND – it only costs $1.95.

Attention, those of you who tell me you’ve been hoarding your old King Arthur bowl scrapers – this is their updated equivalent. Hoard no more – we have plenty! Get one for your kitchen, one for Mom, one for your best friend, one to scrape the frost off your car windshield… you won’t regret it.


I like to scrape down the sides of the bowl before switching from the flat beater to the dough hook; it just kind of gives the hook a head start. A few easy scrapes…


…and, Bob’s your uncle! Clean bowl, ball o’ dough. Ready to knead.


Or knead for about 7 minutes using a stand mixer set on medium speed: not ultra-slow, and not slow, but the next speed up. I know, KitchenAid tells you to only go up to speed 2 for kneading yeast dough; I don’t agree. But if they say they’ll invalidate your warranty if you don’t comply, then knead on speed 2, but knead longer. Maybe 10 minutes or so?

Same amount of time you’ll spend if you decide to knead by hand.

Your goal is a smooth dough. It won’t be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands. Notice the dough above looks kind of gnarly.


But once I lift it out of the bowl and shape it into a ball – smooth as a baby’s bottom!


Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes.


It’ll become quite puffy, and should just about double in size.


Turn the dough out onto a lightly greased work surface. I like to keep my silicone rolling mat handy.


Gently deflate the dough, and shape it into a rough rectangle, about 8” long on the longer side.


Roll the rectangle, lengthwise…


…into a 9” log.


Place it in a lightly greased 9” x 5” loaf pan. Usually 9” x 5” pans are for quick breads, 8 1/2” x 4 1/2” pans are for yeast loaves. But this is a slightly bigger loaf, and requires the slightly larger pan.

Tent the pan with lightly greased plastic wrap; or use a clear shower cap, as I’m doing here.


Let the dough rise for 60 to 90 minutes, till it’s very puffy.


The dough should crown about 1” to 1 1/2” over the rim of the pan.

Towards the end of the rising time, preheat the oven to 350°F.


Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it’s golden brown.


An instant-read thermometer inserted into the center will read 195°F to 200°F.


Turn the loaf out onto a rack. Immediately rub the top with a stick of butter.


This will give the loaf a soft, buttery crust.


Wait till the bread is completely cool before slicing.


Speaking of slicing, how many recipes do you know where you can cut the loaf into whisper-thin (1/8”) slices, without it crumbling? Not many, I’d wager.


You can slice this bread so thinly, you can hold it up to the window and light will shine through. Now THAT’S thin! Pepperidge Farm Very Thin, eat your heart out…


Me, I’m ready for a toaster, a pat of butter, and our special cinnamon-sugar – another of my favorite products. Made with superfine sugar and Vietnamese cinnamon. Guaranteed to melt on your toast without grittiness.


Read, rate, and review (please) our recipe for King Arthur’s Classic White Bread.

PJ Hamel

PJ Hamel was born in Wisconsin, grew up in New England, and graduated from Brown University. She was a journalist in Massachusetts and Maine before joining the King Arthur Flour Company in 1990, where she's been ever since. Author or co-author of three King Arthur ...


  1. Marianna

    I have two of those loaf pans in the oven right now! One holds banana walnut bread, the other banana walnut chocolate chip bread. I love those pans! You need to put a link up for them. I am definitely going to get the smaller ones in my next order. That white bread is a favorite in this house. The texture is perfect. It’s just a simple loaf that is purely delicious. Like homemade noodles or fluffy dumplings. YUM!

    Marianna, our purchasing team asked me NOT to link to the 9″ x 5″ pans right now, as we’re in short supply. But they’re a regular item for us, so we should have the supply ramped back up again soon. PJH

  2. Becki

    I cannot wait to try this, and order a new scraper! Thanks PJ!

    Becki, YAY for the scrapers! We’ve been out of them for SO long… PJH

  3. Marianna

    Oh dopey me! I just realized that you don’t have the same type of loaf pan you used here in the standard size! I guess it was just wishful thinking. Oh well, maybe you can get us some! :)
    We do have this pan in the standard size–it is item 4646. It does a nice job baking and is made in the USA. Joan D@bakershotline

    It’s true, Marianna – we don’t have the USA Pans pan in 8 1/2″ x 4 1/2″. We’re working on them to make that size – maybe in the future. In the meantime, we do have the standard pan Joan mentioned above. PJH

  4. Dawn of Dawn's Recipes

    I’m just curious why this recipe needed to be changed for the bread machine. This is one of the many recipes on your site I bookmarked for trying out my new Zo, even prior to seeing this blog post. I noticed many of your recipes don’t seem to need any adaptation at all.
    This is a high rising loaf of bread containing 4 cups of flour so it may overflow your bread pan if you try to make and bake it in your machine. But if you only want to knead it in our machine you will be fine using this version. Joan D@bakershotline

    Dawn, as Joan says, this loaf is rather large for baking in the machine. It works – but needs less yeast, in order not to go crazy and overflow. And since the machine kneads so thoroughly, it can take additional water, too. It’s true, most recipes don’t need any tweaks to be made in the machine. Good luck – enjoy. PJH

  5. Becca

    I just made this white bread two weeks ago–my first attempt at a white bread. And it was so easy and so, so tasty! My husband took some to work with his lunch, and he made one of his co-workers try a piece because it was that good. Thanks, PJ, for highlighting another good recipe!

  6. nika

    That shot of you buttering the top – pure hard core food porn. As a food photographer, I almost wept (winks).

    I am on a whole wheat kick right now but once that wanes, I am giving this a try. I usually use the older Joy of Cooking White Bread Plus recipe, works very well.

    I just tested a new recipe I made up for whole wheat kefir crumpets, will blog about that soon. Worked well, gotta love crumpets on a chilly winter morning!

    Wow, very interesting, Nika – I’ll look forward to your blog on the crumpets. Your site rocks – thanks so much for posting the Disaster Cuisine piece. PJH

  7. Natty

    Wow! This is a gorgeous loaf and the step-by-step pics are superb. Maybe I missed it, but is there a reason you’re using all-purpose flour here instead of your fantastic bread flour? Thanks!
    We like to use our All-Purpose Flour because it will give us a loaf that is nice and tender. Bread flour will give a slightly chewier loaf. Joan D@bakershotline

  8. Kristin A

    Could you substitute some of the AP flour for white whole wheat flour? Would any other modifications need to be done to the recipe?

    Sure you can use a little whole wheat flour. Just be sure your dough consistency is correct-you may need to add a bit more water as the bran in your whole wheat flour will absorb more liquid.

    Try substituting 1 cup at first, Kristin. See how you like it. If it’s good for you, try upping the amount till you feel you’ve lowered the rise as much as you like (because whole wheat will lower the rise). When you mix the dough, let it rest for about 20 minutes to absorb the liquid before kneading; that’ll help with the different way ww absorbs water. Have fun – PJH

  9. Sandy

    Thank you for this wonderful recipe. It is very simple and looks scrumptious. I know I won’t be able to make it often…as we would eat the whole loaf!

    Sandy, it’s VERY tempting that way. But it’s also a great candidate for the “sharing loaf” technique: divide the dough in half, shape each half into a ball, nestle the balls side by side in the loaf pan, then bake. When you’re done: a couple of pull-apart loves, one to enjoy right away, one to give away or freeze. PJH

  10. Joni

    A shower cap? Absolutely genius!!

    Joni, 10 for $1 at the dollar store… HA! Unbelievable how handy they are for dough rising. They even have little mini ones for like the top of an 8-cup measure; then big ones that fit a 9″ x 9″ pan of rolls, or a loaf pan. Check it out sometime. PJH

  11. Linda

    Yesterday I won two bags of KAF bread flour at the baking demo in Georgia. My husband will only eat white bread. I thought this recipe would be perfect, then I noticed it calls for all-purpose flour. I perused some other white bread recipes on your site and they also call for all-purpose. Any suggestions for using my bread flour? Maybe substitute half? I see in a comment above that the bread flour makes for a chewier consistency.
    The demos were fantastic….I especially liked the method for making pie crust. Much more hands on than I have ever seen. You folks are the gold standard for customer service, satisfaction, and education!

    Thanks so much for your kind words, Linda. Heck go ahead and try the white bread here – Use 1 cup + 6 tablespoons water; if the dough seems too dry, add a bit more. I think it’ll come out just fine. Glad you liked the demo – PJH

  12. HilarieMae

    I just finished up my batch of french bread (from your recipe!) and was looking for something that I could use for sandwiches! It’s like you read my mind. Thanks so much for sharing this. I can’t wait to give it a try.

    This is super sandwich bread, Hilarie – go for it! PJH

  13. Toni

    Can this be made in the loaf pan with the lid (I can’t remember the name, but the one that makes square bread)? I’ve been looking for a different recipe to try for that pan.

    Yes, Toni, this should work in the pain de mie pan – the 13″ one. Not sure if it’ll fill it quite to the top; generally, the pan takes 4 1/2 cups of flour and this recipe calls for 4 cups. But give it a try; it’ll be tasty, if perhaps not perfectly square-edged. PJH

  14. Memoria

    I’m making this tomorrow! My friend has been looking for a good bread recipe, too, so I’ll let him try mine before making his own loaf. Excellent timing on this post. Thank you.

    P.S. I just bought your new, unbleached cake flour this evening (I love the box and the photo on the front!). Whenever I use it, I will be sure to post back to you all. Thanks!

    Thanks, Memoria, look forward to hearing back from you about your experiences with the cake flour. PJH

  15. Kelly

    How do I measure my loaf pans? If I measure the width/length of the top they’re roughly 9×5, but the bottom is roughly 8×4? I didn’t buy these, they were my Grandmother’s (who’s the person who got me into bread baking), so I don’t know what they are.

    Also, that recipe looks remarkably like her bread recipe and it’s just as delicious as you exclaim. I may have to make a loaf of Walter Sand’s bread to compare!

    Kelly, take your measurements from the inside top – So lay your ruler across the top of the pan – if it’s 9″ x 5″, you have a large (9″ x 5″) bread pan. No need to measure the base. PJH

  16. Jana

    Please tell Linda that the best bread with bread flour is your cheese bread recipe got the starter working, we use fontina cheese in ours. Thanks for another inspiring blog. I swear this site makes me look good, or at least a better baker. This looks like another family fav. I love the shower cap info I didn’t know where to shop for some.

    The blog is a blessing to those of us who learn with the pictures, instead of just picturing the directions as we read. Glad to be part of your better baker journey. Try your local drug store or dollar store for shower caps! Irene @ KAF

  17. Joni M

    LOL, I use a clear shower cap I got from a motel we stayed at 3 years ago, so I’m grateful too to find out where to get another of this precious commodity! And different sizes to boot!!! As always, this is the best place to come for most valuable information–recipes and otherwise! Love you all!

    Yeah – I was hoarding motel shower caps till Susan Reid, my fellow test kitchener, told me about the dollar store… PJH

  18. Elizabeth

    I live at an altitude of 6900 feet above sea level in Colorado. What high altitude adjustments are necessary for this Walter Sands Bread recipe? I would like to make it, if the recipe will work at this elevation. Thank you very much.

    Sorry, Elizabeth, since we’re not at altitude, we didn’t test this recipe there. However, our high altitude baking tips have general information that will help you. Here’s what we say about yeast breads:

    Yeast Breads:

    Decrease the amount of yeast in the recipe by 25%, and make water/flour adjustments as necessary to get a dough with the correct texture. Make sure your bowl has plenty of room for the dough to rise in. Since rising times are much shorter at higher altitudes, you have a number of options to help its flavor.

    * Give the dough one extra rise by punching it down twice before forming it.
    * Try covering the dough and placing it in the refrigerator for its first rise, to slow the action of the yeast and give the dough more time to develop.
    * If you have sourdough starter on hand, use some of it for some of the liquid in the recipe.
    * Make a sponge by mixing the yeast, the liquid in the recipe, and 1 to 2 cups of flour. Cover and let the sponge work for a few hours in the refrigerator to develop it. – PJH

  19. AJ

    Yes, those shower caps are so useful!. I discovered some sets of
    “shower” caps in various catalogs that have several different sizes in
    a set. Have a little bit of something in a bowl or even a plateful?
    Pop a cap over it! Much handier than foil and I even cover my baked
    goods up with them. been wondering-your picture of Bakers Milk
    looks if it’s quite fine. My next door neighbor puts her instant milk powder
    in the blender for a few seconds. She then uses it mixed in things with
    the liquids she needs. Would the finer powder work with this recipe?
    Should we use the same amount?

    Yes, if you have finer powder, use the same volume amount. Whatever the grain size, you’re looking for about 1 1/4 ounces – which will be a generous 1/2 cup of the nonfat dry milk “buds,” and about 1/3 cup of the finer powder. PJH

  20. dorabee

    I love this website and check the blogs everyday. I have a loaf of this bread rising and can’t wait to use it for lunch sandwiches. Currently, Oklahoma is iced and snowed in so I was not able to get out to get instant milk powder. (used up what I had at Christmas time and just never replaced it) I substituted whole milk for some of the liquid. What should I do next time I don’t have instant milk? What does the instant milk powder do for bread? I see it in a lot of recipes. Great idea using shower caps!

    The instant milk powder helps bread rise – it works better than liquid milk. But no prob using the liquid milk; just expect a longer time rising, and a slightly lower rise. PJH

  21. Alice

    I think you should use the dough scraper as an advertising gig–give one free to anyone who has ever ordered from your company along with a catalog. Some company did that about 10 years ago and I still have that dough scraper. It would absolutely make KAF receive some orders.


  22. Jackie B

    I’m a bit confused. As I’m reading through the recipe, I find the following statement: “Or knead for about 7 minutes using a stand mixer set on medium speed: not ultra-slow, and not slow, but the next speed up. I know, KitchenAid tells you to only go up to speed 2 for kneading yeast dough; I don’t agree. But if they say they’ll invalidate your warranty if you don’t comply, then knead on speed 2, but knead longer. Maybe 10 minutes or so?” the paragraph before talks about using the dough scraper to prepare the dough for kneading. It seems there are missing instructions. Also, my house is cold and I have problems getting bread to rise. Is there an alternative method by using my oven? Can this do the first rise in the refrigerator overnight?

    Jackie, if you’re using a stand mixer, you beat with the flat beater paddle just for 30 seconds or so, till the dough comes together. Then you knead for 7 minutes, using the dough hook. Does that clarify for you? You can let the dough rise overnight in the fridge, sure. It’ll slow everything down the next day, as it’ll need to cometo room temperature; but eventually it should work just fine. PJH

  23. Pat

    I would love to try this recipe, but being alergic to wheat flour I would be using spelt flour. What modifications should I be making? I have made other breads from my bread machine and substituted spelt flour with good results.

    If you’ve had good results with other bread machine recipes and your spelt, this recipe should work as well. Please let us know your results by posting in the review part of the recipe or blog. Irene @ KAF

  24. FRAN S

    Could you maybe put a little button waaay down here at the bottom that says back to top?

    Thanks for the suggestion. If you’d like to see just the recipe, at the bottom of the blog pictures and step by step, there is a link to that. Irene @ KAF

  25. Nelle Wheeler

    I have been baking this bread, with sugar instead of honey, since I saw your demonstration in Peachtree City a few years ago….It is my favorite white bread recipe and was printed in the handout at that demo. I will now try it with honey….thanks for the pictures…they really help me to handle my dough properly.

    Glad we were able to help you handle this dough (and others)! Irene @ KAF

  26. Daria

    Looks like a great loaf, and perfect cinnamon toast is the icing on the cake. But the picture of the slice of bread with light shining through it just makes me sad…

    Surely you know that was meant to be an illustration that it holds together so well it COULD be sliced this thin….after all, you’d want a thicker slice for a sandwich or sugar/cinnamon toast! Irene @ KAF

  27. Donna

    I make a banana & walnut bread, that when toasted with butter and creamed honey is to die for. I also make Portugese sweet bread alot also. I use all 2% milk instead of the water & dry milk. Do you see any problem with doing that? In any kind of bread? I will definitely try this white recipe. Thanks! That substitue works well. Mary@ KAF


  28. Dave H

    So what number do you, unofficially, use on your stand mixer?

    Dave, I can’t tell – the numbers don’t seem to correspond the the position of the lever. I usually use not the first (ultra-slow); not the second, but the third speed. PJH

  29. Marcia

    I bought a package of bowl covers for $1.69 at Publix. Kroger has them too. I remember them from the 60s. They are meant to be washed and reused.

    Bring your winter coat for the Saturday demo. No snow or ice here, but in other parts of the state. It was much warmer yesterday.

  30. linda stenquist

    great pics you could almost feel the texture (beautiful) “baby’s bottom”. I ‘m sure I could smell it.nothing better
    I’m going to give it a go tomorrow. thanks

  31. Kat DeFonce

    Hooray for the “new” scrapers!!! The ones I have gp back to the late 80′s and they are dieing a very slow death. I’ve been babying these for a while now. Now, I can replace them.

    I’ll be even happier when you reintroduce the goose feather basters. The ones I had also dated back to the late 80′s. Brinna was right. NOTHING bastes better than these for yeast bread dough! I recently had to throw the last one out. Please bring them back. Even my silicone baster brushes are not nearly as good.

  32. cindy leigh

    looks great!
    What happened to the bake vs buy cost? I have not seen them lately.
    I’d love to have the nurtitional breakdown of recipes, too.

    Bake vs. buy was taking too much time, Cindy, so I had to drop it. As you can expect, it’s not always easy to find a price comparison for, say, sausage sauerkraut biscuits… Nutritional info. is another thing that we just don’t have the manpower to provide on a regular basis. Susan Reid provides it in her Baking Sheet recipes; so you might consider taking a look at that if you’re interested. Also, I think there’s software you can load on your computer to figure out a recipe’s nutrition info.? Sorry I can’t be more help. PJH

  33. Gary Thomas

    I have never attempted to make anything but cookies before. I am going to try this though. My question, what if all I have is buttermilk powder? I could go get nonfat dry milk or maybe use the 2% milk we drink. I am not a baker but I would like to try this. I do not have a mixer, so it will be by hand. What about the buttermilk? The buttermilk powder would work, but will give the bread a bit of a tang. You can use the formula 1/4 cup powdered milk + 1 cup water = 1 cup of liquid milk. Sub out the 1 cup of water and the dry milk and use your liquid 2 % milk instead. It is a good idea to scald the liquid milk , then cool it down to about 100*. As milk contains an enzyme that can deactivate yeast. Mary@KAF

  34. Katie

    Do you have any suggestions for a bread slicer guide? My slices always end up uneven (in the width from bottom to top of the slices and variation among slices) when I “freehand” it with a bread knife. I looked at your online catalog and it doesn’t look like you sell one. Any tips would be much appreciated!Try to make sure your knife is perpendicular to the cutting board. A little variation in the top of the knife, can result in a noticeable difference in the width of the top top and bottom of the slice. Take a little more time to cut, and to carefully place your knife. i know it is a pain, but without a slicing guide that’s about the only suggestion I have. we have looked for a replacement affordable slicing guide and are still looking. Mary@ KAF

  35. SoupAddict Karen

    The second I saw that super-thin slice of bread, I thought of my mom, who will eat nothing but Pepperidge Farm Very Thin bread (because of the thinness, not because of the taste). So, I’m not sure where I got my bread-lovin’ tendencies (as my dad insisted on staying gluten-free), but I’ll have to make this bread for her and get her on the fresh-baked-bread wagon!

    You go, Karen – wean Mom off PF, we here at KA will be very happy! Speaking of gluten-free, we’re launching our gluten-free section online here March 1. Recipes, mixes, ingredients – the whole shebang. I made gluten-free Brazilian cheese rolls that were TO DIE FOR yesterday…. Coming soon to a blog near you. Stay tuned – PJH

  36. Carol

    I’ve found shower caps at beauty supply stores, too. They’re packaged several in a bag and are really cheap. Just another option!

    I wonder if you can help with a problem I can’t seem to solve. Our favorite bread lately is a whole wheat cinnamon raisin walnut bread, an old Betty Crocker recipe. I mix it in my Kitchen Aid stand mixer. The last things you add are 1 cup of walnuts and 1 cup of raisins (I use cranberries instead). The problem is they don’t distribute evenly at all, and a slice of finished bread is either loaded with them or doesn’t contain hardly any. I’ve been patting out the kneaded dough on a breadboard and sprinkling them on, then kneading them in by hand. This helps a bit. Any other suggestions? How early in the mixing process can I add cranberries and nuts while mixing in my KA? Thanks for any help you can offer! I would put then in after the first cup or so of flour has gone in. Mary@ KAF

    Carol, I’d get a good, smooth dough, almost all kneaded. Then switch to the flat beater paddle, increase the speed, and beat for a minute or so to really distribute everything. I think that should help. PJH

  37. Erica


    I let all my bread rise in my oven. I put a pan of hot tap water on the bottom rack, and the bread on the rack above it. A baker neighbor of mine taught me to do this, and it works perfectly. Plus, the out of the way while I’m trying to tidy up my kitchen, and toddler hands can’t poke my rising dough.

  38. Carolyn

    Katie….. I had trouble with even slicing when I started baking all my bread – 1997 or so. I must have mentioned it to my niece at some point because the following Christmas she gave me a bread knife with an attached adjustable guide. I don’t know where she got it but it solved the problem — perfectly. Now I just have to be very careful where my fingers are — it’s very, very sharp. Even now, after all these years. Perhaps a web search for ‘bread knife’ or ‘adjustable bread knife’ would work.

  39. V M Wood

    How does the baking time change if you make rolls, either dinner or sandwich ones? How does one go about adding seeds to the tops? I love the look of this bread, so rich! If you are making individual rolls with lots of air space around them, they would need to bake 15 to 20 minutes. If you are baking a large pan of rolls, they would probably take 30-40 minutes. You can glue seeds on with an egg white wash or we sell a product called “Quick Shine” which gives a nice shine as well as helping the seeds to adhere to the bread. Mary @ KAF

  40. Susan Tupper

    I am afraid I am spoiled by your scones. The Social club I belong to had a presentation on a trip to Ireland by one of the members. The treats were to be Irish. Well, the scones were positively tough. the worst I’ve ever eaten. I sincerely hope they weren’t supposed to be “authentic”.
    On another subject, I added raisins to the mix in the bread machine with the “cinnamon bread” mix. The toast was to die for.

  41. Lish

    Carolyn and Katie, I think that adjustable knife is from QVC, as my parents bought me one around that same time, and I know they still carried it as of last year, when I bought one for a friend.
    Also this is my favorite white bread recipe, and so easy to eat the whole loaf warm with supper. I have been having all kinds of different types of bread lately and made my first loaf of 4 braid challah today. It is lovely, though I had difficulty rolling out the cylinders to make the braid. But it smelled so wonderful. Really really puffy. Can’t wait to make french toast. As soon as the loaf is near done I will be making this. And grilled cheese sandwiches, and egg salad sandwiches, and cinnamon toast, and pbj for my son and daughter, and . . . I better make two loaves.

  42. Mags

    I love all your bread recipes and must have a million of them bookmarked to try. I just wanted to add that I use one of those big rectangular plastic containers that spinach comes in to use as a proofing box for my loaves. I can see through it and it works perfectly!

    Great idea, Mags – Necessity is the mother of some great inventions… :) PJH

  43. Elizabeth

    Making a loaf as we ‘speak’… However, I looked for this recipe in “recipes” and could not find it… I know the above blog won’t last long, so I need to find it in recipe file for later…

    What is it’s name? And thanks for a great bread recipe…

    You can always link to the recipe from the end of the blog, Elizabeth. This one is King Arthur’s Classic White Bread. Enjoy! PJH

  44. Patti

    Thank you!!! All I have is a 9×5 pan and I’ve been looking for a recipe/attempting to modify one for a while now. I can’t wait to get this rising.
    Also, for rising in a cool kitchen-I put my dough in the oven with the light on and it seems to work. Not sure if it would work for anyone’s oven, but…

  45. Megan

    To those with cool kitchens:
    My kitchen/house stays on the cool side so I’ve always done what my grandmother did and put rising bread dough in the laundry room with the dryer running. There have to be clothes or something in dryer (at least mine) or it doesn’t seem to heat up, but doing this makes the laundry room nice and toasty. My bread seems to like it.

    Good hint, Megan. The top of the water heater is usually a warm spot, too. Or put a cup of water in your microwave, heat it to boiling, then remove it (DON’T turn the microwave back on), and put in your bowl of dough. Nice, warm, steamy atmosphere… PJH

  46. Carla

    This is my first visit to your website after receiving a nice stand mixer for Christmas. I am really looking forward to trying this as my first sandwich bread!

    Just a note to that person who wanted a “back to top” button on each post… You can just press the HOME button on the computer keyboard and it takes you to to the top of any page. :)

  47. Mary

    Can’t wait to try the bread and get the ice off the windshield with your new scraper. Be careful where you take those shower caps. Several years ago I took a salad to a potluck at the office and noticed nobody touched the food. After I explained the shower cap was new, food-grade, and never in the bath, the salad was all gone!

  48. Cyn

    Yum! I made the recipe this evening while going back and forth between kitchen and living room, yelling at the KU-KSU basketball game (!) I tried the two mini-loaves nestled side by side in the loaf pan. I also used my brand-new Harvest Grains blend and patted out each rectangle, added the grains, and rolled up each loaf. I then added more grains on the top of each loaf. Attractive, and so good! Many thanks for repeating the Walter Sands bread recipe. I have the KAF 200th Anniversary Cookbook and I thoroughly enjoy the company’s history, as well as where you are now — employee-owned.

  49. Kimberly D

    I have a hand mixer with a portable stand and the beaters they say to use look like ringlet, I have never used them but do they work ok for bread dough? If so I just might be brave enough to try making bread with out a bread machine ( I don’t have one anymore). I use to use dry milk in my bread machine bread recipes and noticed it tastes better for I didn’t like the stuff the stores sold in a pre-mix. Yours is mix you sell I imagine is way better than what the stores sell.
    Your hand mixer may not be strong enough to knead the dough. As for our mixes, we’re very proud of them and use the best ingredients for the best result. Molly @ KAF

  50. John

    When you state 4 cups (17 ounces) of flour for this recipe it is confusing.
    what do you mean? 17 ounce in addition to the 4 cups? If so why not state
    approx 6 cups?

    Because I want to let people know that 4 cups of flour should weigh 17 ounces, John; flour weighs 4 1/4 ounces per cup. Flour amount is important in bread – it makes a huge difference in rise and texture. Sorry you found this confusing – PJH

  51. kathy

    I just have a question about weighing ingredients. I absolutely believe weighing is the most accurate, but why are there different weights for the same item. I have a Salter scale and they weigh flour at 5 oz., you weigh flour at 4 1/4 oz. cooks baking illustrated is also 5 oz. I am talking about AP flour, not bread or pastry flour. Why the difference? Thank you for clearing this up.

    It all has to do with how you measure, Kathy. Those who dip their measuring cup into the canister, shake it gently, to level, then sweep off the excess will get 5 ounces or more. Here at King Arthur, we stir the flour in the canister to fluff it up; spoon it gently into the cup; and sweep off the excess, which yields 4 1/4 ounces. It helps to be aware of the standard for measuring flour (or the standard weight) for whatever recipe source you’re accessing. Many sites will tell you how they measure flour; for instance; take a look at our drawings, and watch a video, of how to measure flour “the King Arthur way (weigh).” I’d suspect Cook’s has the same type of thing somewhere on their site. Hope this helps – PJH

  52. Karen

    I LOVE this bread!! It has become our go-to sandwich bread, and I’d love to experiment with using your white whole wheat (which I am NEVER without!) But, sometimes my bread has a hole in the middle when I cut it open, how do you avoid having that happen? It almost looks like cinnamon swirl bread, but the “swirl” is empty!! Thank you!
    It sounds like you are having a shaping issue. Please call the baker’s hotline (800-827-6836) for suggestions. JoanS@KAF

  53. Suzette

    I made this bread yesterday. It is SUCH an easy recipe, it will be added to my repertoire, for sure. The texture on my bread wasn’t quite as fine as that of the loaf in the picture, but it was good. I also felt that my dough was a little dry, even though I used the greater amount of water. I kneaded some additional water into it to compensate. I could have easily used too much flour, as I didn’t weigh it this time (which I nearly always do). I’ll try it with weighed flour next time before permanently adjusting the water. Anyway, it was incredibly easy, tasty and will become a favorite at my house.

    Glad it worked out for you after a few tweaks, Suzette. This is a pretty forgiving recipe… and even if it doesn’t come out exactly as you want it to, it’s just so darned tasty anyway…. PJH

  54. tom

    For those who wish to jump to the top of the page, use the “home” button on your keyboard. Generally it is found in a small group of 6 keys between the letters and the number pad.

  55. Deborah

    Could you please tell me your technique for shaping your dough into that beautiful round ball? I’m always afraid I will overwork the dough and it will become tough. My loaf turned out very nice, although did not rise as tall as yours. Any extra tips would be appreciated!!

    You won’t overwork the dough, Deborah; it’ll relax just fine as it rises. To make the ball, pull the edges down towards the bottom, all the way around in a circle; it’s REALLY hard to describe with words, but you’ll form a little “knot” at the bottom, so it looks like a balloon. Trust me, this is one of the first things we’re going to film once we start posting online technique videos… sorry I can’t be more help. Words seldom fail me, but they do in this case! PJH

  56. jemsmom

    I just baked this bread for the first time and my bread has a divot on the top and did not brown very well where it fell a bit. The temp was 195 and the rest of the loaf is golden brown. Any suggestions for my next attempt?

    Sometimes this happens when the crust separates from the loaf underneath, right at the very top. This could be a sign of insufficient kneading; or perhaps poor shaping; or under-rising; the crust drying out due to insufficient cover as it rises; or even too soft a dough. Keep trying; next time will probably be better. PJH

  57. Pete

    PJ thanks for the great recipe.

    For the butter, am I correct to assume unsalted butter?
    Also, for the salt, are you using table salt? I imagine I would have to adjust for kosher salt.

    Pete, salted or unsalted, there’s so little of it it doesn’t matter. And yes, table salt. Use about 1/3 to 1/2 again as much kosher salt, by volume… PJH

  58. John

    I tried your recipe but did the kneading (15 min.) in my zojurshi bread make, then let rise in the oven with a pan of hot tap water as someone suggested in these posts and I had ripples on the top of the bread. I butter it also and the crust was very crunchy. I would really like to have the bread nice and fluffy with a soft this crust, what do I do? Can I used your recipe and just use basic white bread settings on the bread maker? I really want to get this done as others have in this email thread. thanks. John.

    Hi John – If you want to use your bread machine to make this recipe, I’d suggest following the recipe for Walter Sands Favorite Bread – bread machine version, as suggested in the blog. Follow it exactly, OK? You can bake the bread in your machine, or in the oven, your choice. Once the bread is baked, brush the crust with melted butter, to keep it soft. Ripples are often inevitable; they have to do with how you cool the bread. Try brushing with butter, then return to the turned-off oven with the door open, so the bread cools gradually in the oven. This should reduce the ripples. Good luck – PJH

  59. Anne

    I remembered finding this recipe a few months ago and bought the KA Bakers Special Dry Milk and then I couldn’t remember what recipe I bought it for! I was so excited to see this blog! I made the bread last night, and it turned out beautifully. I doubled the recipe with no problem, and I used my Kitchen Aid mixer with the dough attachment only and it worked wonderfully. I was suprised at how fast the dough rose for me! I also live in an extremely dry climate (Phoenix, AZ) and had to add the full 1 1/4 c water (2 1/2 since I doubled it) because the dough was very dry. I was delighted with the results. I grew up in PA and love Peppridge Farm bread, but I cannot find it here in AZ (one of the many products that are not carried here…). This is a wonderful substitute especially since it is able to be sliced so thinly and can still hold its own! Thanks again PJ for your wonderful blog!

    So happy this worked well for you, Anne, and brought back memories of that wonderful, moist Pepperidge Farm bread we grew up with… PJH

  60. Ron D.

    How would this recipe work using the smaller (9″) pullman loaf pan? ,br />It should fit and work well. Mary@ KAF

    I disagree with Mary, Ron. I think it would rise too much – the Pullman pan is narrower than this 9″ x 5″ loaf pan. I’d use about 3 1/4 to 3 1/2 cups flour in the 9″ Pullman pan. PJH

  61. Deborah

    Thanks for reply PJ……I now know what you are describing.

    After re-reading some of the comments I got to thinking about my loaf not rising quite as tall as yours did. I used Kosher salt instead of the table salt. Could that have been the reason? My husband thought it was perfect (sweet guy that he is) Also, when you say “lukewarm” water what would that be? I had mine at about 110 degrees. I’m always a little confused when it comes to the correct temp. for yeast, and I did use the SAF instant. Thanks for your advice…….. I don’t think Kosher salt would have made the difference. Luke warm is usually 105 to 110 degrees. Different rising conditons, maybe a slight difference in mositure content of the dough- these are more likely the reasons for the differences in rise. Mary@ KAF

  62. Joey D.

    O.K. Can I just say, yum! I’ve been looking for a good white bread recipe, and haven’t been happy with any… until now. I made two versions, one by the recipe (perfect!) But I did change things up a bit… to make it a good wild yeast sandwich loaf (not quite sour enough for me to call it a true sourdough). I substituted 4 oz. (1/2 cup) of 100% hydration starter and adjusted the flour and water in the dough. As expected it was a really slow rise, never quite crested the pan, but Holy Oven Spring batman… the rise I got in the oven was amazing! Beautiful crust, soft crumb — just a little denser than I wanted. However, a little adjustments should cure that. But, I’d like it to be a bit more on the sour side… any way I can leave out the honey, but still keep the softness/moisture and color that the honey brings? Thanks again for another great recipe. :)

    Sure, Joey, substitute water for the honey to keep the liquid somewhat in balance. There should be plenty of starch (to convert to sugar) in the flour for a good, brown crust. To promote tang, you might try refrigerating the dough overnight; yeast produces acetic acid in a cold environment, so your bread would tend to be tangier. Thanks for reporting your “holy oven spring” results! PJH

  63. FRAN S


  64. Bridget C

    Convert this to gluten free, and have it come out as delicious (or very close to as delicious) and you will officially be even higher up my list of nominations for sainthood….

  65. Gail Schulte

    This sounds perfect; I’ll try it this week-end. I’m allergic to honey, so I’ll try it with maple syrup. And please keep trying to find a good bread slicing guide. Mine is at least 15 years old, and is starting to show its age.
    I mentioned to my hairdresser how handy disposable shower caps are in the kitchen and he gave me a supply that will last for years.

  66. Melissa P

    Will the recipe work in the regular (13″) Pullman?
    I got the Thermapen thermometer and the smaller of the Escali scales for Christmas and wanted to let you know that I love them both!

    It may be a bit shy, Melissa; usually you’d use 4 1/2 cups of flour. But sure, give it a try… Glad you’re enjoying your Christmas presents! PJH

  67. Eileen

    How can I print just the recipe? King Aurthur Flour is the BEST………I’ve used it for years.
    Thank you!

    Thanks for your loyalty, Eileen – here’s the printable version of the recipe. – PJH

  68. Liliana Szachury

    Can I use all- purpose plain flour instead unbleached? I have ten Kilos of it and I don’t know what can I do with it, normally I use unbleached but I would like to finish it , was a gift in Christmas….

    Sorry, Liliana, can’t recommend it here. How about using it in cookies or pie crust? Muffins? Something less flour-intensive, OK? PJH

  69. NicNicsmom

    Please! Please! convert this to Gluten free *and* Casein Free. I’m a single mom of an autistic child and the GFCF diet is making **amazing** differences. I’ve tried and tried to substitute GF approved flours for KAF recipes and failed miserable. They usually just won’t rise; they’re solid bricks. They look so good and most breads I’m making taste like sawdust. PB&J sandwiches are NicNic’s favorite thing in the world (besides waffles) and he\we really miss them!!!. Heck, at this point I’d be good with gluten free and I’ll figure out the milk problems. Thanks for all your responses and help!!!

    Hi NNMom – It’s basically impossible to “convert” an existing recipe to gluten-free; you just have to go in entirely different directions – as we’ve learned over the past 2 years, as we’ve been working steadily on developing our new gluten-free section of the Web site – complete with mixes and recipes, ingredients and tips. Ready to launch on March 1. Not sure about the casein-free; but definitely gluten-free, and as you say, with your experience, you’ll be able to work out what other changes you’ll need to make. So, coming soon…PB & J sandwiches! PJH

  70. NicNicsmom

    Praise God! Real life Gluten free stuff from KAF! Will wonders never cease!!! Thank you, thank you. Come on, March 1st!

  71. LindaDV

    The loaf I baked today is so very tasty! I needed a loaf of white bread in the midst of all the whole grain bread that I have been making. I made the original recipe in the Zo on the dough cycle. At 7000′ that amount of yeast was a little too much, it was ready for the oven in 15 minutes! I held it off for a while by putting the loaf in a cooler area. The texture is great so it didn’t over-proof.

    This is one tall loaf! One side is higher than the other, how do you get a symmetrical oven spring?

    I love my old Presto Bread Slicing Guide. I see some used ones on EBay and Amazon but $20 to $40! I have a second one from a rummage sale that I paid a buck for and waiting to see if my daughter-in-law turns into a bread baker.

    I’ve had trouble with an uneven oven spring, too, Linda. I find that if I deflate the dough fully, then shape it carefully – by flattening and rolling tightly, as I show in the blog photos – it really helps keep it even. Also, it helps to just bake one loaf at a time, centering it in the oven, for the most even heat. – PJH

  72. Nancy F

    Made this bread today and it is delicious. Looks like a piece of art on the counter an tastes heavenly. I needed a loaf of bread and didn’t want to go to the store so thought I would make this and I doubt I buy much more store bread.

    I have a two questions…what is the best way to store the bread and is the pan available that you used for it? I saw in the “store” a pan #4664, is this the pan? I have a 9×5 but doesn’t brown the sides too well. If it is I will be ordering! Thanks so much

    Hi Nancy – I store the bread wrapped in plastic, in my bread box, at room temperature. Keeps pretty well, though I’m in a non-humid environment. I imagine if it’s the dead of summer and VERY hot and humid, it would be better eaten within a few days, or frozen. And yes, the pan is #4664. We were a little short on our supply last week, so they asked me not to call it out, but I believe we have sufficient quantities back in inventory… Thanks for asking! PJH

  73. ali

    Looks delicious! I would really like to taste this bread… Unfortunately, I can’t get hold of milk powder.
    I noted that fresh whole milk can be used instead, using the formula: 1/4 cup powdered milk + 1 cup water = 1 cup of liquid milk.
    After “deducting” the equivalent of 1 cup of milk from the ingredients, I’m still left with 2 tablespoons of water and another 1/12 (or 1/4) cup of milk powder.
    Could I please ask how I can substitute these “scraps”?

    Ali, just substitute liquid milk for the amount of water called for. The bread won’t rise as high as fast… but may eventually catch up in the oven. Good luck – PJH

  74. Ron D.

    Made this bread today using the 9″ Pullman loaf pan. Followed the suggestion of using 3 1/4 to 3 1/2 cups of flour and the loaf came out perfectly. Thank you so much for your help.

    Excellent, Ron! I’m so glad… Did you reduce the quantity of any of the other ingredients? Salt, water? PJH

  75. Ron D.

    I kept the ingredient measurements as listed in the recipe except that I used active dry yeast. I also like to use kosher salt in any bread recipes I use. Next time I may try using milk in place of the water.Again thanks.

    I’m definitely going to try this, Ron. Thanks – PJH

  76. Memoria

    PJH – Thanks for stopping by my blog!! I’m glad I came back here to see if you did!! I wish I were Brazilian, but I’m not. So, I can only help you out with the language, not the food hahaha.

    I have a question, though. The next day or so, my bread had sort of a gritty texture. Could that be attributed to the nonfat dry milk? If I were to put in less milk powder, would that make it better? Thanks again!!

    Not sure, Memoria – if the milk was particularly gritty, perhaps? Our milk is a fine powder, no grittiness, so I haven’t experienced this. Maybe next time, dissolve it in the water first, if you can? PJH

  77. LindaDV

    Thank you, PJ! I baked another loaf today and it looks just like yours! I shaped the loaf by rolling (instead of letter fold) and positioned the pan in the oven for even heat on the loaf. I used less yeast and it turned out great! Thanks again!

    EXCELLENT, Linda – thanks for letting me know. Delicious success! PJH

  78. Tabetha

    I tried to make this twice and both times it turned out very dense, chewy and crumy. What should I be doing that I am not?It sounds like you are adding too much flour. How do you measure your flour? See how we recommend here Mary@ KAF

    Could be your yeast isn’t working very well. Did the bread rise nicely, both in its first rise, and in the pan? If not, check and see if your yeast has expired. We recommend SAF instant yeast for the best rise. PJH

  79. Mouse

    I made this bread the other day and it was eaten so fast that I didn’t even get to take photos! One question- what would the substitution amount be if I’d like to use sugar rather than honey in the recipe? Thanks for another wonderful recipe & great tutorial!

    1 1/2 tablespoon of sugars will be sufficient. You might want to increase the water by 1 tablespoon too, in that case. Glad the bread was a hit! PJH

  80. Janet T

    I am looking forward to making this. BTW – another source for the lightweight shower caps: your local beauty supply. I pay less than $10 for a 100 piece package and they don’t take up a lot of space. Also come in handy to cover bowls at picnics and potlucks. No worry about plastic wrap staying on bowls.

  81. requel

    Okay Guy’s I read this recipe while browsing the site looking for bread conditioners I live in the caribbean and I can’t find half of the stuff you have so I’m here shopping. Saw this recipe and said I will try this when I receive my Bakers dry milk and the bread pans that were used, did not eat all day so decided to make a sandwich oops no bread so I decided to try this recipe with a few tweets I used whole milk instead of dry( not available here) used sugar instead of honey, because of my humid climate I found that the liquid suggested was still not enough so I added 3 TBS of water and 1/2 TBS more of flour because I had added too much liquid kneaded for 10 minutes and followed everything as instruted oh I forgot didn’t have any more King Arthur’s ap flour so I used regular all purpose let me say this bread is good I am now enjoying it with chicken salad and I cut it thin like sandwich and it is holding up well so to those who haven’t tried it please do I forgot to say I started this bread at 9pm and I am enjoying it at 12 midnight.

  82. freddc1

    Good morning. ok i tried this yesterday as a beginning baker and have a few questions. First let me say the taste, color consistency are great and I’ll definitely try again. However my top sank from about 2 inches above the rim to level with the rim about 10 minutes into the oven. it resembles one of those flat top sandwich loaves.
    here’s some things i did rightly or wrongly: in my ingredients in accicentally put in one extra ounce of water so i kept sprinling flour into the mixer until it stiffened up nicely .
    i let it rise until it doubled. however, it rose quickly when i proofed it, mabye 45 mins and it was over the rim so i put in the preheated oven.
    im open to any and all suggestions. thank you.

    Good for you, jumping into yeast baking! Even the “flops” are tasty, right? Sounds like with too much liquid initially, the dough rose too much/too fast, and once it got into the oven it was unable to hold onto that rise (because it simply ran out of real estate – the crust to support it/contain it), and it sank. Did you knead by hand, stand mixer, or bread machine on the dough cycle? If bread machine, it might have risen faster, too since the bread machine develops the dough so thoroughly. Next time, try cutting the yeast back 1/4 teaspoon, to 2 teaspoons. And don’t let it rise more than 1″ above the rim of the pan before putting it into your hot oven. Practice makes perfect – but perfection doesn’t have to be the goal. It’s the journey, as much as the destination… Cheers – PJH

  83. John

    What are the differences in use between bread flour and white unbleached all purpose flour?
    Bread flour has a higher gluten content, which will give you a higher rising bread than all purpose. However, both are delicious and both will make a lovely loaf of bread. Molly @ KAF

  84. Nancy HD

    Yup. This is wonderful bread! I appreciate having a recipe to fill my 9×5 pans.
    ***For those who only have liquid milk to use: scald it first by heating over medium heat until a “skin” forms. Then cool to lukewarm before using. (This kills an enzyme in milk that isn’t inactivated by pasteurization.) Scalded milk dough rises a bit higher, and helps resist a “gummy” loaf that happens sometimes if the rising and proofing times were long due to a cool environment, or if you punched it down and let it rise twice for high altitude adjustment.

    Thank you so much for all your efforts! Your blog brings new interest into my baking.

    Thanks for the advice (and the kind words), Nancy – PJH

  85. newbie

    good morning. quick question on tenting the bread and browning the top. does it get baked first 20 minutes without the foil and cover for second bake or vice versa?
    thank you
    The bread is tented with foil for the second 15 or 20 minutes or until the bread is done. Molly @ KAF

  86. Jennifer

    This recipe is currently cooling in my kitchen (snowed in in DC and running out of bread!). It was so easy and looks gorgeous. I finally broke out my food scale and I think that had a lot to do with finally getting bread right. Thanks for yet another fabulous recipe!

    Ah, the King to the rescue! Glad we could help you come up with some fresh bread, Jennifer. Oh, and BTW – how about sending some of that snow up here? The ground is bare!! Be careful shoveling – PJH

  87. freddc1

    yes, 3′s the charm. Working from home today due to snow so decided to double the recipe and make two loaves. Everything has worked well on first to batches except tops coming down a bit for a flattened look. This time took more aggressive approach in shaping the loaves after the first rise and that definitely solved the problem. The flavor has always been great and now they LOOK just as great as well.

    Good show, Fred – practice makes perfect? Glad you had success on this snowy day… PJH

  88. Diane

    Just cooked this recipe today and it turned out wonderful. Thanks so much.

    Glad you like it, Diane – it really is a good sandwich bread… And toast. PJH

  89. Valerie

    I made this bread last weekend and just loved it. My family ate the whole thing in two days. Mostly as cinnamon toast. Today I made it again and before the second rise, pressed it out into a larger rectangle, spread butter and cinnamon and sugar on it and rolled it up. It came out VERY good with a lovely swirl of cinnamon and sugar within. Thank you so much for the recipe.

    Great idea, Valerie – indeed, this would make a lovely cinnamon swirl bread. Thanks for the inspiration! PJH

  90. Edith Berger

    I emailed asking for advice on dry milk v. liquid milk, but think I have read the answer in some of the comments above. Thank you! But I can’t help commenting on the oven location for rising bread so it’s out of the way of a toddler’s poking finger. I used to rise my bread on a heating pad on low, but when we moved to Maine, I started rising my bread under the woodstove — nice and toasty even heat. I came back into the room one day to find my cat had found the dough-filled bowl deliciously toasty as well. She was curled up inside the bowl fast asleep.

    Well, Edith, thanks for starting my day with a laugh. I’ve always said, I wonder if a bathtub full of yeast dough would raise me up, or if I’d just sink down… was the cat rising along with the dough, I wonder? When we lived in Maine our dog used to lie with his head under the woodstove – his forehead would get so hot you’d almost burn your finger touching him. I often wondered how he could take it. But under the woodstove is definitely warm; thanks for sharing that tip! PJH

  91. Heather

    Thanks for posting a larger-volume recipe for sandwich bread! I have a 9×5 pan (bought before I got sucked into the KA vortex) and my other loaf breads always come out tasty but slightly disappointing-looking. This is very similar to the recipe I’ve always used, just more of it!

    Since I prefer the flavor of a partly whole wheat bread, I used the higher amount of water, 5 oz WW flour, and 12 of unbleached all-purpose. This gave it a nice flavor without affecting the rise too much. I also use olive oil instead of butter — for some reason, it seems to keep better this way for me.

    Also, I might be a bad baker (definitely a lazy one!) but I never bother using multiple beaters. The less to wash, the better! I just dump all the ingredients into my KA’s bowl, set on my kitchen scale. Then I start right with the dough hook, it incorporates everything together in 30-45 seconds without any need for scraping or switching. I start timing once the dough comes together and let it knead. I shape the dough, toss it back in the mixer bowl, cover with a shower cap, and let it rise right in there. Probably not the most “correct” way to do it, but I’ve never had a problem and I can’t imagine having to do all that extra washing up!

  92. Tina

    I have made a lot of bread in my life (I love to make all kinds of bread especially in the winter) but this has to be the best white bread I have ever made and it is extremely easy!!! I have to admit that I was doubtful that it was as good and easy as you said. It is absolutely true. The bread is wonderful and makes great sandwich bread. I love King Arthur Flour and all the recipes that I have tried. I have been to several of your classes and have had a wonderful time. I love these step by step directions and if somebody has never tried baking bread these would be easy to follow! I love everything that you do. I wish I lived closer as I would love to work at King Arthur, it would be my dream job!!!! Thanks.

    Those of us who are livin’ the dream (working here at King Arthur Flour) appreciate your enthusiastic review. Happy Baking! Irene @ KAF

  93. Jen

    This bread was so great! I’d love a recipe that uses whole wheat or white whole wheat – is there a version you’d recommend?

    I’m lovin’ the no-knead version we jut blogged, Jen – scroll down below the spelt bread to find the 100% honey whole wheat... PJH

  94. Mary

    This bread is great…my Wonder Bread kids and grandkids will love this.
    I was wondering though as some have brought up about making this in a 13 in pullman pan, how would I adjust the receipe to accomodate that? Is just adding the extra flour and water all that are needed? Or to keep it soft would more butter be needed as well? Thanks for all the helpful hints and encouragement.


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