King arthur's classic white sandwich bread from King Arthur Flour

  • unbleached all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tbocly on April 12, 2021

    I use 2 pans 4x8 and bake for 25 minutes (rising in pan 45 - 60 min)

  • anya_sf on March 01, 2021

    Great sandwich bread - nice crumb, slices neatly. I used 25% white whole wheat flour. Baked in a 9"x5" pan, it ended up ridiculously tall; next time I'll use a 10"x5" pan.

  • Yildiz100 on October 21, 2020

    Excellent! Much better than KAs "Classic sandwich bread". Less sweet, less crumbly, less cakey. Makes excellent sandwiches.

  • chawkins on April 18, 2020

    Great sandwich loaf, taste great and slice like a dream. Very easy to make as well, just dump all ingredients in stand mixer and let it do the mixing and kneading, shape after first rise and let rise again in pan then bake. It is a slightly larger loaf (4 C of flour), I baked it in a 4.5 x10.25" pan.

  • kayanelson on May 06, 2019

    This was very easy to make. I made it in a pullman pan so it's nice and square.

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