White Sandwich Bread

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Yield: 1 loaf, 16 servings

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This golden-crusted, soft white bread is a versatile star. Enjoy it toasted (or made into French toast) in the morning; for sandwiches at lunchtime; and in the breadbasket, ready for buttering, at dinner.

Our guarantee: This tender, close-grained loaf rises to a lovely 4 1/2" dome, and bakes up golden brown.

White Sandwich Bread

star rating (100) rate this recipe »
KAF guaranteed
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, 16 servings
Published: 01/01/2010


  • 1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
  • 7/8 to 1 1/8 cups lukewarm water*
  • 3 cups King Arthur Unbleached All-Purpose Flour or Hi-maize High Fiber Flour
  • 1 1/4 teaspoons salt
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup Baker's Special Dry Milk or nonfat dry milk
  • 1/2 cup instant mashed potato flakes
  • *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Tips from our bakers

  • If you're kneading bread by hand, it's tempting to keep adding flour till the dough is no longer sticky. Resist the temptation! The more flour you add while you're kneading, the heavier and drier your final loaf will be.
  • The amount of liquid you use to make the "perfect" dough will vary with the seasons. Flour is like a sponge; it absorbs water during the humid days of summer, and dries out during the winter. Your goal should be making the dough as it's described (e.g., soft, and smooth, but not sticky), rather than sticking religiously to the amount of liquid.
  • When making yeast bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you kneaded the dough; what kind of yeast you used) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.


1) If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.

3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.

4) Gently deflate the dough, and shape it into an 8" log.

5) Transfer the log, smooth side up, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap.

6) Allow the bread to rise till it's crested about 1 1/4" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1 1/4" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F.

7) Bake the bread for 15 minutes. Tent it lightly with aluminum foil, and bake for an additional 20 to 25 minutes, till the crust is golden brown, and the interior temperature measures 190°F on an instant-read thermometer.

8) Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing. As soon as it's completely cool, wrap it tightly in plastic wrap; or in a plastic bag, air pressed and fastened securely at the top.

Nutrition information

Serving Size: 1 slice (47g) Servings Per Batch: 16 Amount Per Serving: Calories: 140 Calories from Fat: 40 Total Fat: 4.5g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 10mg Sodium: 190mg Total Carbohydrate: 21g Dietary Fiber: 1g Sugars: 3g Protein: 3g

* 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 03/12/2015
  • from
  • star rating 02/08/2015
  • Baking since childhood from From my kitchen
  • This came out great!, but I did tweak the recipe a bit. I added a half cup of sourdough starter and a little extra flour as needed for the extra moisture in the starter. Instead of the instant mashed potato flakes, I used my own homemade instant mashed potato mix. For this, I make a big batch at one time from a 5 pound bag and then have it on hand when needed. Here is how I do it. I peel the potatoes, thinly slice with a mandolin, par boil, and dehydrate the slices. Then I put the slices in the blender to create a powder, and it is in an instant mashed potato mix without all the chemicals of store bought mixes. It can easily be rehydrated to make mashed potatoes or used in potato bread. I do this with sweet potatoes too, which is great to use in sweet potato dinner rolls.
  • star rating 01/29/2015
  • cakeshopok from KAF Community
  • Excellent taste, fine grain. I used half olive oil, half butter, since I'm supposed to be watching my cholesterol. I might try using all olive oil next time. I used Hi-maize High Fiber Flour and I added one teaspoon diastatic malt powder. I sure wish the high fiber flour came in 5 or 10 pound bags.
  • star rating 07/27/2014
  • Lori from Clarksville, MI
  • This recipe is easy to follow and turns out a beautiful product that tastes as good as it looks. I've also baked three mini loaves in lieu of one large loaf--delicious.
  • star rating 12/02/2013
  • from
  • star rating 02/06/2013
  • Litlgrama from KAF Community
  • I love this bread! The flavor is great, the crumb is soft and it looks beautiful. Very easy recipe and the end result is awesomely delicious. You can't go wrong with this recipe!
  • star rating 12/20/2012
  • wkirtley1 from KAF Community
  • I have tried all the white bread recipes and with a few substitutions this is the best I've tried. I make mine with malt instead of sugar, potato flour instead of flakes and olive oil instead of butter. I also throw in 5 oz. of white wheat in place of equivalent AP. I end up with a soft loaf that has great taste and a reasonable shelf life.
  • star rating 09/09/2012
  • Tropylium from KAF Community
  • This recipe calls for far too much butter. The result is a very greasy loaf. I guess if you like your bread already buttered this recipe would be fine, but didn't appeal to me.
  • star rating 09/03/2012
  • Bianca Lindblad from KAF Community
  • I didn't have potato flakes so I omitted that entirely, and used extra virgin olive oil instead of butter. I didn't brush the top with butter, but this is still an amazing loaf of bread. I used half white flour, half white whole wheat from Trader Joe's. I did it all by hand. It's soft and moist, with a beautiful tender crumb. I just had it with some homemade hummus, and I'm dying to make some grilled cheese with it! This is a new favorite recipe. I gave 4 stars since in fairness I didn't make it as posted, but really it's a 5 star recipe.
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