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I got the sudden urge to make a sandwich bread last night, for no reason at all except for I hadn’t made one in a while. I chose a bread made in a 9X5 pan that wasn’t full of butter like other white breads. This one promised to be thinly slice-able and perfect for every type of sandwich. I was a little nervous because I’d been having problems with the size and rise of my last few loaf breads. This one actually rose a tiny bit too fast for me, so I had some bubbly crust issues. Also, I rubbed the top with Land of Lakes butter spread, which I can probably skip next time. And it still didn’t spring up in the oven like the pictures indicated. Other than that, the bread was everything it was promised to be. It tasted good, wasn’t crumbly, and I can slice it really thin. This bread is going to last me a long time, because it’s so big. It made a delicious grilled cheese today. I used cheddar, mozzarella (the stick kind!), a little mayo, and some roma tomatoes.

King Arthur’s Classic White Sandwich Bread


  • 1 1/4 cup to 1 1/2 cup water, lukewarm
  • 1 heaping tablespoon honey (I subbed sugar because I’m currently out of 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.


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 large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it’s become quite puffy, though not necessarily doubled in size.
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.

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