King Arthur's Classic White Sandwich Bread

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Hands-on time:
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Yield: 1 large loaf

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This signature white sandwich loaf, an updated version of King Arthur's popular Walter Sands Basic White Bread, is the "go-to" bread for breakfast toast, brown-bag PB & Js, or a grilled-cheese-and-soup supper for many of us here at King Arthur Flour. Just like King Arthur Flour itself, this bread is classic, reliable, and your best friend in the kitchen.

And who was Walter Sands? The Sands family became associated with King Arthur Flour in 1820, 30 years after the company's founding. Walter headed up the company from 1943 to 1968, when his son, Frank, took over as president. Frank led an effort that made King Arthur a national brand by the turn of the 21st century; several years ago he and his wife, Brinna, sold the company to us, the employee-owners.

Frank and Brinna are still the inspiration behind King Arthur's long-time quest: to serve our community, do the right thing, and provide Americans with the best flour in the world. We honor their legacy with this bread.

King Arthur's Classic White Sandwich Bread

star rating (139) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 large loaf
Published: 01/28/2010


  • 1 cup + 2 tablespoons to 1 1/2 cups lukewarm water*
  • 1 heaping tablespoon honey
  • 2 1/4 teaspoons instant yeast
  • 1 3/4 teaspoons salt
  • 2 tablespoons soft butter
  • 4 cups 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.

Tips from our bakers

  • We call for a fairly wide range of water here due to two variables: how bakers measure their flour, and climate/season. Flour is drier and will absorb more liquid in winter, and/or in a dry climate; in summer or in a humid climate, it's moister and will absorb less. So generally speaking, you'll use more liquid in your bread in winter, less in summer. In addition, some bakers measure their flour by dipping the cup into the bag or canister, tapping the flour to pack it down, and leveling it off. The way we measure flour here at King Arthur Flour is to stir/aerate the flour, sprinkle it gently into the measuring cup, and level it off. If you're of the scoop/tap/level school, which measures a "heavier" cup of flour, you'll need to use more liquid. At any rate, for this recipe, start with a smaller amount of water and move up, if necessary; it's easier to add water than to take it out! Your goal is a dough that starts out a bit sticky, but as you knead becomes soft (but not sticky) and smooth, not "gnarly."
  • Want to make this bread using a bread machine? See our Walter Sands' Favorite Bread — Bread Machine Version.


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1) Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.

2) Place the dough in a lightly greased bowl or other container. Cover it, and let it rise at room temperature until it's very puffy, 1 to 2 hours.

3) Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" loaf pan.

4) Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1 1/2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

5) 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.

6) Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.

Yield: 1 large loaf, about 18 servings.

Nutrition information

Serving Size: 1 slice Servings Per Batch: 18 Amount Per Serving: Calories: 120 Calories from Fat: 15 Total Fat: 1.5g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 5mg Sodium: 240mg Total Carbohydrate: 22g Dietary Fiber: 1g Sugars: 3g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 05/01/2015
  • Gina from California
  • I just pulled this loaf out of the oven and OMG!! It is better than wonder! I had to add lots more water because I live in a very dry climate but the rise time was much shorter than what was written because it's hot hot hot and trying to be energy conscious my a/c is set pretty high. This is definitely a keeper, maybe even my everyday for the kids ;)
  • star rating 04/10/2015
  • Renierspencer from KAF Community
  • Delicious! I made the bread as directed. I used 1 1/4 cups of water. The bread has a perfect texture and is not overly sweetened like some white breads. It was very easy to make. I kneaded for 10 minutes in the stand mixer using the dough hook. The recipe makes a nice big loaf.
  • 03/31/2015
  • Lori from Batavia
  • Why so much salt? It was wonderful otherwise but seemed really salty. Is there any way to cut the salt back even a little?
    This amount of salt is in balance with the recipe. You are certainly welcome to decrease the salt by half. You may notice your bread will rise a bit faster so keep a watchful eye! Elisabeth@KAF
  • star rating 03/28/2015
  • mrmoran from KAF Community
  • Yum, yum, yum. Had no idea that I even liked white bread -- hadn't had it in years. This bread has such a soft, open crumb and is so tasty... I'm trying to remember why I didn't think I liked white bread... Really easy to make.
  • star rating 02/27/2015
  • Tandy from
  • Easy recipe with good texture, but not a lot of flavor even considering it is white bread. I am determined to find a new favorite bread recipe--this isn't it.
    Tandy, we are sorry to hear that this bread was not to your liking. This bread is wonderful when it serves as a vehicle for something else yummy--it plays a great supporting role, but we understand it may be lacking when it serves as the star itself. If you are looking for a sandwich bread with a lot of flavor, we suggest you give our Vermont Whole Wheat Honey Oatmeal bread a try. It's tender, slightly sweet and packed with flavorful whole grains. We hope you are able to find the sandwich bread you are looking for. --Kye@KAF
  • star rating 02/19/2015
  • Liz from Ohio
  • Excellent bread! I have been experimenting with several white bread recipes recently and this is definitely the winner. When my husband tasted it the first time, he loved it and said "this is it! This is the one!" I baked a different one today to see if he liked it better and he was disappointed. So no more experimenting. This is the one! I use half bread flour and half KAF AP flour. It is a perfect texture for us, freezes well and has a wonderful flavor.
  • star rating 02/17/2015
  • Monjambon from KAF Community
  • Very yummy and fluffy bread! I tried to double up the recipe, because I hate making only one loaf at a time, and it nearly fried my Kitchenaid. So I just have to stick to one loaf at a time. But overall, it's the perfect white sandwich bread.
  • star rating 02/16/2015
  • mcscajun from KAF Community
  • Made this just last week and will be making this again for sure. Good texture, slices easily, keeps almost all week. Good for sandwiches, French toast, and bread pudding.
  • star rating 02/08/2015
  • MD Baker from KAF Community
  • Easy and amazing end product! Wish I could post pictures!! Thank you, PJ, for the Blog and detailed pics. This novice baker found them (and your tips) very helpful. Family has already said "no more store bought bread!".
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