Classic Sandwich Bread

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Classic Sandwich Bread

star rating (197) rate this recipe »
Published prior to 2008

For sandwiches, toast, and French toast, you just can’t beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture.

3 cups King Arthur Unbleached All-Purpose Flour*
1/2 cup milk (skim, 1%, 2% or whole, your choice)**
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**
4 tablespoons (1/2 stick) melted butter or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast

*For added whole-grain goodness, substitute great-tasting King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.

**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.


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  • star rating 04/21/2015
  • sherrym from KAF Community
  • I made this today and it came out so nice and soft. Great tasting. I used 2 cups of bread flour and 1 cup of white whole wheat. So yummy!
  • star rating 04/21/2015
  • sherrym from KAF Community
  • I made this today and it came out so nice and soft. Great tasting. I used 2 cups of bread flour and 1 cup of white whole wheat. So yummy!
  • star rating 04/18/2015
  • Erica from East Elmhurst, New York
  • Never used the APF before(from KAF) but I've used the bread flour. This flour was a gift to me from a fellow bread-baker and neighbor. Boy am I glad she gave it to me because my bread came out awesome! Nice, light, fluffy and delicious. I sliced it and made French toast from it for my family's breakfast this morning. They want it again tomorrow morning! My goto recipe from now on!! Thanks!
  • star rating 04/14/2015
  • courtney montgomery from baltimore,md
  • I made a couple of loaves this morning lovely crumb nice and fluffy.
  • star rating 04/14/2015
  • April6363 from KAF Community
  • My go to bread, I make this about twice a week using 1/2 white whole wheat and 1/2 all purpose flour. I read the blog and leave the bread in the pan for 1 min while I rub a pad of butter over the top. Delicious every time from classic pb&j, quick texas toast using Garlic Oil, egg salad sandwiches....the list goes on. Never fails me.
  • star rating 03/30/2015
  • Ashley from Boston, MA
  • So easy and fast, it was perfect for my first time ever making bread and I make it more often now! Much cheaper, healthier, and tastier than store bought bread!
  • star rating 03/11/2015
  • kim from newman lake
  • star rating 03/09/2015
  • Judy from Chaska MN
  • Wonderful recipe! Tasted great, easy to make, made a picture perfect loaf. My granddaughter who has never eaten the crust on any bread, ate the middle of her pb&j as usual then ate every bite of crust! I'm making another loaf right now.

    Judy--your bread passed by the toughest critics, kids! Sometimes they have the most discerning palates, so we are thrilled to hear this got the thumbs up for everyone in your family, even the grandchildren. Happy baking! --Kye@KAF

  • star rating 02/27/2015
  • Maureen from California
  • star rating 02/15/2015
  • Sonja from Toronto
  • This recipe was super easy and I love that it makes one small loaf. Sometimes with the larger loaves I find myself eating too much bread (hard to stop!). You can have more reasonable sized sandwiches too. I like the idea of adding honey instead of sugar, next time I'll try that. I will definitely make this bread again.
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