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White Sandwich Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

White Sandwich Bread Recipe White Sandwich Bread Recipe

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.

At a glance

Prep
Bake
Total
Yield
1 loaf, 16 servings
Nutrition information

Ingredients

Choose your measure:

  • 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
  • 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
  • 1/4 cup potato flour or 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.

Instructions

  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 — until 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 until 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 a digital 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.