Sandwich bread fit for the King

“Oh, that’s my FAVORITE bread!”

“It never fails. It’s the one I make for sandwiches every week.”

“Walter Sands bread… always and forever.”

That was the reaction around King Arthur yesterday when I happened to mention I was baking “Walter Sands Bread” to test one of our new loaf pans.

I was a bit surprised; I mean, basic white bread is pretty… well, basic. How many variations can you have of the signature sandwich loaf?

I’ve been making the same white bread and dinner rolls for years. Potlucks, community dinners, Thanksgiving, Christmas, Easter… my rolls are in demand.

So why should I try something different?

Because I was testing a new loaf pan. A 9” x 5” pan. And every white bread recipe I typically make uses an 8 1/2” x 4 1/2” pan.

Then – light dawns on Marblehead! Over 50 King Arthur employee-owners made Walter Sands Bread last week, as part of a Martin Luther King Day/King Arthur community service project.

The recipe makes one loaf. One 9” x 5” loaf.



Luckily, you don’t HAVE to have a stand mixer to make this dough – Patti Vaughan and Patty Hudson, from our finance team, were among the employee-owners who mixed and kneaded over 150 loaves by hand.

All donated to a community dinner, and a homeless shelter.


Here I am with Peter Bouchard, our national sales manager.

So – I retrieved my copy of the recipe, and baked a loaf in our new 9” x 5” pan. It came out absolutely perfect.


As soon as it was cool, I indulged myself with cinnamon toast, my absolute favorite comfort food in the world.

Who’s Walter, by the way? Walter Sands was owner and president of King Arthur Flour from 1943 to 1968. He created this bread recipe, which he’d make each week with the help of an old hand-cranked bread bucket.

Walter’s son, Frank Sands, became owner and president of King Arthur Flour in 1968. Frank and his wife, Brinna, grew King Arthur Flour to national prominence, then sold the company to us, the employees, in 1996.

Thanks, Walter. And Frank, and Brinna. For your bread, and your legacy of sharing.

Ready to make King Arthur’s favorite white bread? Let’s get started.

Before we begin, want to make this in your bread machine? See our special bread machine version of this recipe.


Mix the following in a bowl:

1 cup + 2 tablespoons to 1 1/2 cups (9 to 12 ounces) lukewarm water*
1 heaping tablespoon honey
2 1/4 teaspoons instant yeast
1 3/4 teaspoons salt
2 tablespoons soft butter
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
1/3 cup Baker’s Special Dry Milk or 1/2 cup nonfat dry milk granules

*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 in your bread machine? See our special bread machine version of this bread.


Mix with the flat beater paddle till the dough comes together. Don’t worry about the stuff stuck to the sides of the bowl…


…because you can scrape the sides of the bowl clean with your NEW BOWL SCRAPER!

Yes indeedy, I’m excited about this. You can’t imagine how long we’ve been looking for a bowl scraper with the EXACT right flex. We tested, and tested, and tested some more….

Some scrapers were too stiff, and wouldn’t bend to the contours of your mixing bowl. Some were too soft, and couldn’t handle the bits of dry dough that inevitably collect everywhere when you’re making yeast bread.

But, like Goldilocks with Baby Bear’s bed, we finally found one that was JUST RIGHT.

AND – it only costs $1.95.

Attention, those of you who tell me you’ve been hoarding your old King Arthur bowl scrapers – this is their updated equivalent. Hoard no more – we have plenty! Get one for your kitchen, one for Mom, one for your best friend, one to scrape the frost off your car windshield… you won’t regret it.


I like to scrape down the sides of the bowl before switching from the flat beater to the dough hook; it just kind of gives the hook a head start. A few easy scrapes…


…and, Bob’s your uncle! Clean bowl, ball o’ dough. Ready to knead.


Or knead for about 7 minutes using a stand mixer set on medium speed: not ultra-slow, and not slow, but the next speed up. I know, KitchenAid tells you to only go up to speed 2 for kneading yeast dough; I don’t agree. But if they say they’ll invalidate your warranty if you don’t comply, then knead on speed 2, but knead longer. Maybe 10 minutes or so?

Same amount of time you’ll spend if you decide to knead by hand.

Your goal is a smooth dough. It won’t be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands. Notice the dough above looks kind of gnarly; I probably could have used a bit more water.


Still, once I lift it out of the bowl and shape it into a ball – smooth as a baby’s bottom!


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.


It’ll become quite puffy, and should just about double in size.


Turn the dough out onto a lightly greased work surface. I like to keep my silicone rolling mat handy.


Gently deflate the dough, and shape it into a rough rectangle, about 8” long on the longer side.


Roll the rectangle, lengthwise…


…into a 9” log.


Place it in a lightly greased 9” x 5” loaf pan. Usually 9” x 5” pans are for quick breads, 8 1/2” x 4 1/2” pans are for yeast loaves. But this is a slightly bigger loaf, and requires the slightly larger pan.

Tent the pan with lightly greased plastic wrap; or use a clear shower cap, as I’m doing here.


Let the dough rise for 60 to 90 minutes, till it’s very puffy.


The dough should crown about 1” to 1 1/2” over the rim of the pan.

Towards the end of the rising time, preheat the oven to 350°F.


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.


Turn the loaf out onto a rack. Immediately rub the top with a stick of butter.


This will give the loaf a soft, buttery crust.


Wait till the bread is completely cool before slicing.


Speaking of slicing, how many recipes do you know where you can cut the loaf into whisper-thin (1/8”) slices, without it crumbling? Not many, I’d wager.


You can slice this bread so thinly, you can hold it up to the window and light will shine through. Now THAT’S thin! Pepperidge Farm Very Thin, eat your heart out…


Me, I’m ready for a toaster, a pat of butter, and our special cinnamon-sugar – another of my favorite products. Made with superfine sugar and Vietnamese cinnamon. Guaranteed to melt on your toast without grittiness.


Read, rate, and review (please) our recipe for King Arthur’s Classic White Bread.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Marianna

    I have two of those loaf pans in the oven right now! One holds banana walnut bread, the other banana walnut chocolate chip bread. I love those pans! You need to put a link up for them. I am definitely going to get the smaller ones in my next order. That white bread is a favorite in this house. The texture is perfect. It’s just a simple loaf that is purely delicious. Like homemade noodles or fluffy dumplings. YUM!

    Marianna, our purchasing team asked me NOT to link to the 9″ x 5″ pans right now, as we’re in short supply. But they’re a regular item for us, so we should have the supply ramped back up again soon. PJH

    1. wilfred caisse

      I made this loaf yesterday for the 1st time. I am a widower, 76 years old, and new to baking bread. It came out Perfect! (almost) Looks like the picture – great crumb but I find the texture just a tad sturdy and would prefer a somewhat lighter texture. What would I have to change to achieve that. Any suggestions? Thank you

    2. The Baker's Hotline

      To achieve a somewhat lighter loaf, you might want to try using slightly less flour. To ensure you’re using the right amount to get this texture, we recommend either measuring your flour by weight using a scale, or fluffing and sprinkling the flour gently into your measuring cup one spoonful at a time before leveling off with a knife. This will help you measure light cups of flour that weigh about 4 1/4 ounces, which should give you a perfectly light texture in your bread. Happy baking! Kye@KAF

  2. Becki

    I cannot wait to try this, and order a new scraper! Thanks PJ!

    Becki, YAY for the scrapers! We’ve been out of them for SO long… PJH

  3. Marianna

    Oh dopey me! I just realized that you don’t have the same type of loaf pan you used here in the standard size! I guess it was just wishful thinking. Oh well, maybe you can get us some! 🙂
    We do have this pan in the standard size–it is item 4646. It does a nice job baking and is made in the USA. Joan D@bakershotline

    It’s true, Marianna – we don’t have the USA Pans pan in 8 1/2″ x 4 1/2″. We’re working on them to make that size – maybe in the future. In the meantime, we do have the standard pan Joan mentioned above. PJH

  4. Dawn of Dawn's Recipes

    I’m just curious why this recipe needed to be changed for the bread machine. This is one of the many recipes on your site I bookmarked for trying out my new Zo, even prior to seeing this blog post. I noticed many of your recipes don’t seem to need any adaptation at all.
    This is a high rising loaf of bread containing 4 cups of flour so it may overflow your bread pan if you try to make and bake it in your machine. But if you only want to knead it in our machine you will be fine using this version. Joan D@bakershotline

    Dawn, as Joan says, this loaf is rather large for baking in the machine. It works – but needs less yeast, in order not to go crazy and overflow. And since the machine kneads so thoroughly, it can take additional water, too. It’s true, most recipes don’t need any tweaks to be made in the machine. Good luck – enjoy. PJH

  5. Becca

    I just made this white bread two weeks ago–my first attempt at a white bread. And it was so easy and so, so tasty! My husband took some to work with his lunch, and he made one of his co-workers try a piece because it was that good. Thanks, PJ, for highlighting another good recipe!

  6. nika

    That shot of you buttering the top – pure hard core food porn. As a food photographer, I almost wept (winks).

    I am on a whole wheat kick right now but once that wanes, I am giving this a try. I usually use the older Joy of Cooking White Bread Plus recipe, works very well.

    I just tested a new recipe I made up for whole wheat kefir crumpets, will blog about that soon. Worked well, gotta love crumpets on a chilly winter morning!

    Wow, very interesting, Nika – I’ll look forward to your blog on the crumpets. Your site rocks – thanks so much for posting the Disaster Cuisine piece. PJH

  7. Natty

    Wow! This is a gorgeous loaf and the step-by-step pics are superb. Maybe I missed it, but is there a reason you’re using all-purpose flour here instead of your fantastic bread flour? Thanks!
    We like to use our All-Purpose Flour because it will give us a loaf that is nice and tender. Bread flour will give a slightly chewier loaf. Joan D@bakershotline

  8. Kristin A

    Could you substitute some of the AP flour for white whole wheat flour? Would any other modifications need to be done to the recipe?

    Sure you can use a little whole wheat flour. Just be sure your dough consistency is correct-you may need to add a bit more water as the bran in your whole wheat flour will absorb more liquid.

    Try substituting 1 cup at first, Kristin. See how you like it. If it’s good for you, try upping the amount till you feel you’ve lowered the rise as much as you like (because whole wheat will lower the rise). When you mix the dough, let it rest for about 20 minutes to absorb the liquid before kneading; that’ll help with the different way ww absorbs water. Have fun – PJH

  9. Sandy

    Thank you for this wonderful recipe. It is very simple and looks scrumptious. I know I won’t be able to make it often…as we would eat the whole loaf!

    Sandy, it’s VERY tempting that way. But it’s also a great candidate for the “sharing loaf” technique: divide the dough in half, shape each half into a ball, nestle the balls side by side in the loaf pan, then bake. When you’re done: a couple of pull-apart loves, one to enjoy right away, one to give away or freeze. PJH

  10. Joni

    A shower cap? Absolutely genius!!

    Joni, 10 for $1 at the dollar store… HA! Unbelievable how handy they are for dough rising. They even have little mini ones for like the top of an 8-cup measure; then big ones that fit a 9″ x 9″ pan of rolls, or a loaf pan. Check it out sometime. PJH

  11. Linda

    Yesterday I won two bags of KAF bread flour at the baking demo in Georgia. My husband will only eat white bread. I thought this recipe would be perfect, then I noticed it calls for all-purpose flour. I perused some other white bread recipes on your site and they also call for all-purpose. Any suggestions for using my bread flour? Maybe substitute half? I see in a comment above that the bread flour makes for a chewier consistency.
    The demos were fantastic….I especially liked the method for making pie crust. Much more hands on than I have ever seen. You folks are the gold standard for customer service, satisfaction, and education!

    Thanks so much for your kind words, Linda. Heck go ahead and try the white bread here – Use 1 cup + 6 tablespoons water; if the dough seems too dry, add a bit more. I think it’ll come out just fine. Glad you liked the demo – PJH

  12. HilarieMae

    I just finished up my batch of french bread (from your recipe!) and was looking for something that I could use for sandwiches! It’s like you read my mind. Thanks so much for sharing this. I can’t wait to give it a try.

    This is super sandwich bread, Hilarie – go for it! PJH

  13. Toni

    Can this be made in the loaf pan with the lid (I can’t remember the name, but the one that makes square bread)? I’ve been looking for a different recipe to try for that pan.

    Yes, Toni, this should work in the pain de mie pan – the 13″ one. Not sure if it’ll fill it quite to the top; generally, the pan takes 4 1/2 cups of flour and this recipe calls for 4 cups. But give it a try; it’ll be tasty, if perhaps not perfectly square-edged. PJH

  14. Memoria

    I’m making this tomorrow! My friend has been looking for a good bread recipe, too, so I’ll let him try mine before making his own loaf. Excellent timing on this post. Thank you.

    P.S. I just bought your new, unbleached cake flour this evening (I love the box and the photo on the front!). Whenever I use it, I will be sure to post back to you all. Thanks!

    Thanks, Memoria, look forward to hearing back from you about your experiences with the cake flour. PJH

  15. Kelly

    How do I measure my loaf pans? If I measure the width/length of the top they’re roughly 9×5, but the bottom is roughly 8×4? I didn’t buy these, they were my Grandmother’s (who’s the person who got me into bread baking), so I don’t know what they are.

    Also, that recipe looks remarkably like her bread recipe and it’s just as delicious as you exclaim. I may have to make a loaf of Walter Sand’s bread to compare!

    Kelly, take your measurements from the inside top – So lay your ruler across the top of the pan – if it’s 9″ x 5″, you have a large (9″ x 5″) bread pan. No need to measure the base. PJH

  16. Jana

    Please tell Linda that the best bread with bread flour is your cheese bread recipe got the starter working, we use fontina cheese in ours. Thanks for another inspiring blog. I swear this site makes me look good, or at least a better baker. This looks like another family fav. I love the shower cap info I didn’t know where to shop for some.

    The blog is a blessing to those of us who learn with the pictures, instead of just picturing the directions as we read. Glad to be part of your better baker journey. Try your local drug store or dollar store for shower caps! Irene @ KAF

  17. Joni M

    LOL, I use a clear shower cap I got from a motel we stayed at 3 years ago, so I’m grateful too to find out where to get another of this precious commodity! And different sizes to boot!!! As always, this is the best place to come for most valuable information–recipes and otherwise! Love you all!

    Yeah – I was hoarding motel shower caps till Susan Reid, my fellow test kitchener, told me about the dollar store… PJH

  18. Elizabeth

    I live at an altitude of 6900 feet above sea level in Colorado. What high altitude adjustments are necessary for this Walter Sands Bread recipe? I would like to make it, if the recipe will work at this elevation. Thank you very much.

    Sorry, Elizabeth, since we’re not at altitude, we didn’t test this recipe there. However, our high altitude baking tips have general information that will help you. Here’s what we say about yeast breads:

    Yeast Breads:

    Decrease the amount of yeast in the recipe by 25%, and make water/flour adjustments as necessary to get a dough with the correct texture. Make sure your bowl has plenty of room for the dough to rise in. Since rising times are much shorter at higher altitudes, you have a number of options to help its flavor.

    * Give the dough one extra rise by punching it down twice before forming it.
    * Try covering the dough and placing it in the refrigerator for its first rise, to slow the action of the yeast and give the dough more time to develop.
    * If you have sourdough starter on hand, use some of it for some of the liquid in the recipe.
    * Make a sponge by mixing the yeast, the liquid in the recipe, and 1 to 2 cups of flour. Cover and let the sponge work for a few hours in the refrigerator to develop it. – PJH

  19. AJ

    Yes, those shower caps are so useful!. I discovered some sets of
    “shower” caps in various catalogs that have several different sizes in
    a set. Have a little bit of something in a bowl or even a plateful?
    Pop a cap over it! Much handier than foil and I even cover my baked
    goods up with them. been wondering-your picture of Bakers Milk
    looks if it’s quite fine. My next door neighbor puts her instant milk powder
    in the blender for a few seconds. She then uses it mixed in things with
    the liquids she needs. Would the finer powder work with this recipe?
    Should we use the same amount?

    Yes, if you have finer powder, use the same volume amount. Whatever the grain size, you’re looking for about 1 1/4 ounces – which will be a generous 1/2 cup of the nonfat dry milk “buds,” and about 1/3 cup of the finer powder. PJH

  20. dorabee

    I love this website and check the blogs everyday. I have a loaf of this bread rising and can’t wait to use it for lunch sandwiches. Currently, Oklahoma is iced and snowed in so I was not able to get out to get instant milk powder. (used up what I had at Christmas time and just never replaced it) I substituted whole milk for some of the liquid. What should I do next time I don’t have instant milk? What does the instant milk powder do for bread? I see it in a lot of recipes. Great idea using shower caps!

    The instant milk powder helps bread rise – it works better than liquid milk. But no prob using the liquid milk; just expect a longer time rising, and a slightly lower rise. PJH

  21. Alice

    I think you should use the dough scraper as an advertising gig–give one free to anyone who has ever ordered from your company along with a catalog. Some company did that about 10 years ago and I still have that dough scraper. It would absolutely make KAF receive some orders.


  22. Jackie B

    I’m a bit confused. As I’m reading through the recipe, I find the following statement: “Or knead for about 7 minutes using a stand mixer set on medium speed: not ultra-slow, and not slow, but the next speed up. I know, KitchenAid tells you to only go up to speed 2 for kneading yeast dough; I don’t agree. But if they say they’ll invalidate your warranty if you don’t comply, then knead on speed 2, but knead longer. Maybe 10 minutes or so?” the paragraph before talks about using the dough scraper to prepare the dough for kneading. It seems there are missing instructions. Also, my house is cold and I have problems getting bread to rise. Is there an alternative method by using my oven? Can this do the first rise in the refrigerator overnight?

    Jackie, if you’re using a stand mixer, you beat with the flat beater paddle just for 30 seconds or so, till the dough comes together. Then you knead for 7 minutes, using the dough hook. Does that clarify for you? You can let the dough rise overnight in the fridge, sure. It’ll slow everything down the next day, as it’ll need to cometo room temperature; but eventually it should work just fine. PJH

  23. Pat

    I would love to try this recipe, but being alergic to wheat flour I would be using spelt flour. What modifications should I be making? I have made other breads from my bread machine and substituted spelt flour with good results.

    If you’ve had good results with other bread machine recipes and your spelt, this recipe should work as well. Please let us know your results by posting in the review part of the recipe or blog. Irene @ KAF

  24. FRAN S

    Could you maybe put a little button waaay down here at the bottom that says back to top?

    Thanks for the suggestion. If you’d like to see just the recipe, at the bottom of the blog pictures and step by step, there is a link to that. Irene @ KAF

  25. Nelle Wheeler

    I have been baking this bread, with sugar instead of honey, since I saw your demonstration in Peachtree City a few years ago….It is my favorite white bread recipe and was printed in the handout at that demo. I will now try it with honey….thanks for the pictures…they really help me to handle my dough properly.

    Glad we were able to help you handle this dough (and others)! Irene @ KAF

  26. Daria

    Looks like a great loaf, and perfect cinnamon toast is the icing on the cake. But the picture of the slice of bread with light shining through it just makes me sad…

    Surely you know that was meant to be an illustration that it holds together so well it COULD be sliced this thin….after all, you’d want a thicker slice for a sandwich or sugar/cinnamon toast! Irene @ KAF

  27. Donna

    I make a banana & walnut bread, that when toasted with butter and creamed honey is to die for. I also make Portugese sweet bread alot also. I use all 2% milk instead of the water & dry milk. Do you see any problem with doing that? In any kind of bread? I will definitely try this white recipe. Thanks! That substitue works well. Mary@ KAF


  28. Dave H

    So what number do you, unofficially, use on your stand mixer?

    Dave, I can’t tell – the numbers don’t seem to correspond the the position of the lever. I usually use not the first (ultra-slow); not the second, but the third speed. PJH

  29. Marcia

    I bought a package of bowl covers for $1.69 at Publix. Kroger has them too. I remember them from the 60s. They are meant to be washed and reused.

    Bring your winter coat for the Saturday demo. No snow or ice here, but in other parts of the state. It was much warmer yesterday.

  30. linda stenquist

    great pics you could almost feel the texture (beautiful) “baby’s bottom”. I ‘m sure I could smell it.nothing better
    I’m going to give it a go tomorrow. thanks

  31. Kat DeFonce

    Hooray for the “new” scrapers!!! The ones I have gp back to the late 80’s and they are dieing a very slow death. I’ve been babying these for a while now. Now, I can replace them.

    I’ll be even happier when you reintroduce the goose feather basters. The ones I had also dated back to the late 80’s. Brinna was right. NOTHING bastes better than these for yeast bread dough! I recently had to throw the last one out. Please bring them back. Even my silicone baster brushes are not nearly as good.

  32. cindy leigh

    looks great!
    What happened to the bake vs buy cost? I have not seen them lately.
    I’d love to have the nurtitional breakdown of recipes, too.

    Bake vs. buy was taking too much time, Cindy, so I had to drop it. As you can expect, it’s not always easy to find a price comparison for, say, sausage sauerkraut biscuits… Nutritional info. is another thing that we just don’t have the manpower to provide on a regular basis. Susan Reid provides it in her Baking Sheet recipes; so you might consider taking a look at that if you’re interested. Also, I think there’s software you can load on your computer to figure out a recipe’s nutrition info.? Sorry I can’t be more help. PJH

  33. Gary Thomas

    I have never attempted to make anything but cookies before. I am going to try this though. My question, what if all I have is buttermilk powder? I could go get nonfat dry milk or maybe use the 2% milk we drink. I am not a baker but I would like to try this. I do not have a mixer, so it will be by hand. What about the buttermilk? The buttermilk powder would work, but will give the bread a bit of a tang. You can use the formula 1/4 cup powdered milk + 1 cup water = 1 cup of liquid milk. Sub out the 1 cup of water and the dry milk and use your liquid 2 % milk instead. It is a good idea to scald the liquid milk , then cool it down to about 100*. As milk contains an enzyme that can deactivate yeast. Mary@KAF

  34. Katie

    Do you have any suggestions for a bread slicer guide? My slices always end up uneven (in the width from bottom to top of the slices and variation among slices) when I “freehand” it with a bread knife. I looked at your online catalog and it doesn’t look like you sell one. Any tips would be much appreciated!Try to make sure your knife is perpendicular to the cutting board. A little variation in the top of the knife, can result in a noticeable difference in the width of the top top and bottom of the slice. Take a little more time to cut, and to carefully place your knife. i know it is a pain, but without a slicing guide that’s about the only suggestion I have. we have looked for a replacement affordable slicing guide and are still looking. Mary@ KAF

    1. jaclyn

      I have a little trick i use, but you need good peripheral vision. I place my bread parallel with the top and bottom edge of my cutting board, I place my knife at the thickness of the slice i want, then I line up the vertical knife with the top horizontal edge of cutting board, and just cut, keeping an eye on the blade to ensure it doesn’t twist, but making sure you keep perpendicular to the top edge as you slice, slowly, can’t be rushed. I’ve been cutting bread perfectly using this little trick. People are amazed at how consistent my free hand slicing is. It’s kind of like carrying a filled cup of beverage, if you are stable to walk, walk as you would, but don’t look at the cup, never look at he cup. And you notice not a drop spilled when you get where you are going.

  35. SoupAddict Karen

    The second I saw that super-thin slice of bread, I thought of my mom, who will eat nothing but Pepperidge Farm Very Thin bread (because of the thinness, not because of the taste). So, I’m not sure where I got my bread-lovin’ tendencies (as my dad insisted on staying gluten-free), but I’ll have to make this bread for her and get her on the fresh-baked-bread wagon!

    You go, Karen – wean Mom off PF, we here at KA will be very happy! Speaking of gluten-free, we’re launching our gluten-free section online here March 1. Recipes, mixes, ingredients – the whole shebang. I made gluten-free Brazilian cheese rolls that were TO DIE FOR yesterday…. Coming soon to a blog near you. Stay tuned – PJH

  36. Carol

    I’ve found shower caps at beauty supply stores, too. They’re packaged several in a bag and are really cheap. Just another option!

    I wonder if you can help with a problem I can’t seem to solve. Our favorite bread lately is a whole wheat cinnamon raisin walnut bread, an old Betty Crocker recipe. I mix it in my Kitchen Aid stand mixer. The last things you add are 1 cup of walnuts and 1 cup of raisins (I use cranberries instead). The problem is they don’t distribute evenly at all, and a slice of finished bread is either loaded with them or doesn’t contain hardly any. I’ve been patting out the kneaded dough on a breadboard and sprinkling them on, then kneading them in by hand. This helps a bit. Any other suggestions? How early in the mixing process can I add cranberries and nuts while mixing in my KA? Thanks for any help you can offer! I would put then in after the first cup or so of flour has gone in. Mary@ KAF

    Carol, I’d get a good, smooth dough, almost all kneaded. Then switch to the flat beater paddle, increase the speed, and beat for a minute or so to really distribute everything. I think that should help. PJH

  37. Erica


    I let all my bread rise in my oven. I put a pan of hot tap water on the bottom rack, and the bread on the rack above it. A baker neighbor of mine taught me to do this, and it works perfectly. Plus, the out of the way while I’m trying to tidy up my kitchen, and toddler hands can’t poke my rising dough.

  38. Carolyn

    Katie….. I had trouble with even slicing when I started baking all my bread – 1997 or so. I must have mentioned it to my niece at some point because the following Christmas she gave me a bread knife with an attached adjustable guide. I don’t know where she got it but it solved the problem — perfectly. Now I just have to be very careful where my fingers are — it’s very, very sharp. Even now, after all these years. Perhaps a web search for ‘bread knife’ or ‘adjustable bread knife’ would work.

  39. V M Wood

    How does the baking time change if you make rolls, either dinner or sandwich ones? How does one go about adding seeds to the tops? I love the look of this bread, so rich! If you are making individual rolls with lots of air space around them, they would need to bake 15 to 20 minutes. If you are baking a large pan of rolls, they would probably take 30-40 minutes. You can glue seeds on with an egg white wash or we sell a product called “Quick Shine” which gives a nice shine as well as helping the seeds to adhere to the bread. Mary @ KAF

  40. Susan Tupper

    I am afraid I am spoiled by your scones. The Social club I belong to had a presentation on a trip to Ireland by one of the members. The treats were to be Irish. Well, the scones were positively tough. the worst I’ve ever eaten. I sincerely hope they weren’t supposed to be “authentic”.
    On another subject, I added raisins to the mix in the bread machine with the “cinnamon bread” mix. The toast was to die for.

  41. Lish

    Carolyn and Katie, I think that adjustable knife is from QVC, as my parents bought me one around that same time, and I know they still carried it as of last year, when I bought one for a friend.
    Also this is my favorite white bread recipe, and so easy to eat the whole loaf warm with supper. I have been having all kinds of different types of bread lately and made my first loaf of 4 braid challah today. It is lovely, though I had difficulty rolling out the cylinders to make the braid. But it smelled so wonderful. Really really puffy. Can’t wait to make french toast. As soon as the loaf is near done I will be making this. And grilled cheese sandwiches, and egg salad sandwiches, and cinnamon toast, and pbj for my son and daughter, and . . . I better make two loaves.

  42. Mags

    I love all your bread recipes and must have a million of them bookmarked to try. I just wanted to add that I use one of those big rectangular plastic containers that spinach comes in to use as a proofing box for my loaves. I can see through it and it works perfectly!

    Great idea, Mags – Necessity is the mother of some great inventions… 🙂 PJH

  43. Elizabeth

    Making a loaf as we ‘speak’… However, I looked for this recipe in “recipes” and could not find it… I know the above blog won’t last long, so I need to find it in recipe file for later…

    What is it’s name? And thanks for a great bread recipe…

    You can always link to the recipe from the end of the blog, Elizabeth. This one is King Arthur’s Classic White Bread. Enjoy! PJH

  44. Patti

    Thank you!!! All I have is a 9×5 pan and I’ve been looking for a recipe/attempting to modify one for a while now. I can’t wait to get this rising.
    Also, for rising in a cool kitchen-I put my dough in the oven with the light on and it seems to work. Not sure if it would work for anyone’s oven, but…

  45. Megan

    To those with cool kitchens:
    My kitchen/house stays on the cool side so I’ve always done what my grandmother did and put rising bread dough in the laundry room with the dryer running. There have to be clothes or something in dryer (at least mine) or it doesn’t seem to heat up, but doing this makes the laundry room nice and toasty. My bread seems to like it.

    Good hint, Megan. The top of the water heater is usually a warm spot, too. Or put a cup of water in your microwave, heat it to boiling, then remove it (DON’T turn the microwave back on), and put in your bowl of dough. Nice, warm, steamy atmosphere… PJH

  46. Carla

    This is my first visit to your website after receiving a nice stand mixer for Christmas. I am really looking forward to trying this as my first sandwich bread!

    Just a note to that person who wanted a “back to top” button on each post… You can just press the HOME button on the computer keyboard and it takes you to to the top of any page. 🙂

  47. Mary

    Can’t wait to try the bread and get the ice off the windshield with your new scraper. Be careful where you take those shower caps. Several years ago I took a salad to a potluck at the office and noticed nobody touched the food. After I explained the shower cap was new, food-grade, and never in the bath, the salad was all gone!

  48. Cyn

    Yum! I made the recipe this evening while going back and forth between kitchen and living room, yelling at the KU-KSU basketball game (!) I tried the two mini-loaves nestled side by side in the loaf pan. I also used my brand-new Harvest Grains blend and patted out each rectangle, added the grains, and rolled up each loaf. I then added more grains on the top of each loaf. Attractive, and so good! Many thanks for repeating the Walter Sands bread recipe. I have the KAF 200th Anniversary Cookbook and I thoroughly enjoy the company’s history, as well as where you are now — employee-owned.

  49. Kimberly D

    I have a hand mixer with a portable stand and the beaters they say to use look like ringlet, I have never used them but do they work ok for bread dough? If so I just might be brave enough to try making bread with out a bread machine ( I don’t have one anymore). I use to use dry milk in my bread machine bread recipes and noticed it tastes better for I didn’t like the stuff the stores sold in a pre-mix. Yours is mix you sell I imagine is way better than what the stores sell.
    Your hand mixer may not be strong enough to knead the dough. As for our mixes, we’re very proud of them and use the best ingredients for the best result. Molly @ KAF

  50. John

    When you state 4 cups (17 ounces) of flour for this recipe it is confusing.
    what do you mean? 17 ounce in addition to the 4 cups? If so why not state
    approx 6 cups?

    Because I want to let people know that 4 cups of flour should weigh 17 ounces, John; flour weighs 4 1/4 ounces per cup. Flour amount is important in bread – it makes a huge difference in rise and texture. Sorry you found this confusing – PJH

  51. kathy

    I just have a question about weighing ingredients. I absolutely believe weighing is the most accurate, but why are there different weights for the same item. I have a Salter scale and they weigh flour at 5 oz., you weigh flour at 4 1/4 oz. cooks baking illustrated is also 5 oz. I am talking about AP flour, not bread or pastry flour. Why the difference? Thank you for clearing this up.

    It all has to do with how you measure, Kathy. Those who dip their measuring cup into the canister, shake it gently, to level, then sweep off the excess will get 5 ounces or more. Here at King Arthur, we stir the flour in the canister to fluff it up; spoon it gently into the cup; and sweep off the excess, which yields 4 1/4 ounces. It helps to be aware of the standard for measuring flour (or the standard weight) for whatever recipe source you’re accessing. Many sites will tell you how they measure flour; for instance; take a look at our drawings, and watch a video, of how to measure flour “the King Arthur way (weigh).” I’d suspect Cook’s has the same type of thing somewhere on their site. Hope this helps – PJH

  52. Karen

    I LOVE this bread!! It has become our go-to sandwich bread, and I’d love to experiment with using your white whole wheat (which I am NEVER without!) But, sometimes my bread has a hole in the middle when I cut it open, how do you avoid having that happen? It almost looks like cinnamon swirl bread, but the “swirl” is empty!! Thank you!
    It sounds like you are having a shaping issue. Please call the baker’s hotline (800-827-6836) for suggestions. JoanS@KAF

  53. Suzette

    I made this bread yesterday. It is SUCH an easy recipe, it will be added to my repertoire, for sure. The texture on my bread wasn’t quite as fine as that of the loaf in the picture, but it was good. I also felt that my dough was a little dry, even though I used the greater amount of water. I kneaded some additional water into it to compensate. I could have easily used too much flour, as I didn’t weigh it this time (which I nearly always do). I’ll try it with weighed flour next time before permanently adjusting the water. Anyway, it was incredibly easy, tasty and will become a favorite at my house.

    Glad it worked out for you after a few tweaks, Suzette. This is a pretty forgiving recipe… and even if it doesn’t come out exactly as you want it to, it’s just so darned tasty anyway…. PJH

  54. tom

    For those who wish to jump to the top of the page, use the “home” button on your keyboard. Generally it is found in a small group of 6 keys between the letters and the number pad.

  55. Deborah

    Could you please tell me your technique for shaping your dough into that beautiful round ball? I’m always afraid I will overwork the dough and it will become tough. My loaf turned out very nice, although did not rise as tall as yours. Any extra tips would be appreciated!!

    You won’t overwork the dough, Deborah; it’ll relax just fine as it rises. To make the ball, pull the edges down towards the bottom, all the way around in a circle; it’s REALLY hard to describe with words, but you’ll form a little “knot” at the bottom, so it looks like a balloon. Trust me, this is one of the first things we’re going to film once we start posting online technique videos… sorry I can’t be more help. Words seldom fail me, but they do in this case! PJH

  56. jemsmom

    I just baked this bread for the first time and my bread has a divot on the top and did not brown very well where it fell a bit. The temp was 195 and the rest of the loaf is golden brown. Any suggestions for my next attempt?

    Sometimes this happens when the crust separates from the loaf underneath, right at the very top. This could be a sign of insufficient kneading; or perhaps poor shaping; or under-rising; the crust drying out due to insufficient cover as it rises; or even too soft a dough. Keep trying; next time will probably be better. PJH

  57. Pete

    PJ thanks for the great recipe.

    For the butter, am I correct to assume unsalted butter?
    Also, for the salt, are you using table salt? I imagine I would have to adjust for kosher salt.

    Pete, salted or unsalted, there’s so little of it it doesn’t matter. And yes, table salt. Use about 1/3 to 1/2 again as much kosher salt, by volume… PJH

  58. John

    I tried your recipe but did the kneading (15 min.) in my zojurshi bread make, then let rise in the oven with a pan of hot tap water as someone suggested in these posts and I had ripples on the top of the bread. I butter it also and the crust was very crunchy. I would really like to have the bread nice and fluffy with a soft this crust, what do I do? Can I used your recipe and just use basic white bread settings on the bread maker? I really want to get this done as others have in this email thread. thanks. John.

    Hi John – If you want to use your bread machine to make this recipe, I’d suggest following the recipe for Walter Sands Favorite Bread – bread machine version, as suggested in the blog. Follow it exactly, OK? You can bake the bread in your machine, or in the oven, your choice. Once the bread is baked, brush the crust with melted butter, to keep it soft. Ripples are often inevitable; they have to do with how you cool the bread. Try brushing with butter, then return to the turned-off oven with the door open, so the bread cools gradually in the oven. This should reduce the ripples. Good luck – PJH

  59. Anne

    I remembered finding this recipe a few months ago and bought the KA Bakers Special Dry Milk and then I couldn’t remember what recipe I bought it for! I was so excited to see this blog! I made the bread last night, and it turned out beautifully. I doubled the recipe with no problem, and I used my Kitchen Aid mixer with the dough attachment only and it worked wonderfully. I was suprised at how fast the dough rose for me! I also live in an extremely dry climate (Phoenix, AZ) and had to add the full 1 1/4 c water (2 1/2 since I doubled it) because the dough was very dry. I was delighted with the results. I grew up in PA and love Peppridge Farm bread, but I cannot find it here in AZ (one of the many products that are not carried here…). This is a wonderful substitute especially since it is able to be sliced so thinly and can still hold its own! Thanks again PJ for your wonderful blog!

    So happy this worked well for you, Anne, and brought back memories of that wonderful, moist Pepperidge Farm bread we grew up with… PJH

  60. Ron D.

    How would this recipe work using the smaller (9″) pullman loaf pan? ,br />It should fit and work well. Mary@ KAF

    I disagree with Mary, Ron. I think it would rise too much – the Pullman pan is narrower than this 9″ x 5″ loaf pan. I’d use about 3 1/4 to 3 1/2 cups flour in the 9″ Pullman pan. PJH

  61. Deborah

    Thanks for reply PJ……I now know what you are describing.

    After re-reading some of the comments I got to thinking about my loaf not rising quite as tall as yours did. I used Kosher salt instead of the table salt. Could that have been the reason? My husband thought it was perfect (sweet guy that he is) Also, when you say “lukewarm” water what would that be? I had mine at about 110 degrees. I’m always a little confused when it comes to the correct temp. for yeast, and I did use the SAF instant. Thanks for your advice…….. I don’t think Kosher salt would have made the difference. Luke warm is usually 105 to 110 degrees. Different rising conditons, maybe a slight difference in mositure content of the dough- these are more likely the reasons for the differences in rise. Mary@ KAF

  62. Joey D.

    O.K. Can I just say, yum! I’ve been looking for a good white bread recipe, and haven’t been happy with any… until now. I made two versions, one by the recipe (perfect!) But I did change things up a bit… to make it a good wild yeast sandwich loaf (not quite sour enough for me to call it a true sourdough). I substituted 4 oz. (1/2 cup) of 100% hydration starter and adjusted the flour and water in the dough. As expected it was a really slow rise, never quite crested the pan, but Holy Oven Spring batman… the rise I got in the oven was amazing! Beautiful crust, soft crumb — just a little denser than I wanted. However, a little adjustments should cure that. But, I’d like it to be a bit more on the sour side… any way I can leave out the honey, but still keep the softness/moisture and color that the honey brings? Thanks again for another great recipe. 🙂

    Sure, Joey, substitute water for the honey to keep the liquid somewhat in balance. There should be plenty of starch (to convert to sugar) in the flour for a good, brown crust. To promote tang, you might try refrigerating the dough overnight; yeast produces acetic acid in a cold environment, so your bread would tend to be tangier. Thanks for reporting your “holy oven spring” results! PJH

  63. FRAN S


  64. Bridget C

    Convert this to gluten free, and have it come out as delicious (or very close to as delicious) and you will officially be even higher up my list of nominations for sainthood….

  65. Gail Schulte

    This sounds perfect; I’ll try it this week-end. I’m allergic to honey, so I’ll try it with maple syrup. And please keep trying to find a good bread slicing guide. Mine is at least 15 years old, and is starting to show its age.
    I mentioned to my hairdresser how handy disposable shower caps are in the kitchen and he gave me a supply that will last for years.

  66. Melissa P

    Will the recipe work in the regular (13″) Pullman?
    I got the Thermapen thermometer and the smaller of the Escali scales for Christmas and wanted to let you know that I love them both!

    It may be a bit shy, Melissa; usually you’d use 4 1/2 cups of flour. But sure, give it a try… Glad you’re enjoying your Christmas presents! PJH

  67. Liliana Szachury

    Can I use all- purpose plain flour instead unbleached? I have ten Kilos of it and I don’t know what can I do with it, normally I use unbleached but I would like to finish it , was a gift in Christmas….

    Sorry, Liliana, can’t recommend it here. How about using it in cookies or pie crust? Muffins? Something less flour-intensive, OK? PJH

  68. NicNicsmom

    Please! Please! convert this to Gluten free *and* Casein Free. I’m a single mom of an autistic child and the GFCF diet is making **amazing** differences. I’ve tried and tried to substitute GF approved flours for KAF recipes and failed miserable. They usually just won’t rise; they’re solid bricks. They look so good and most breads I’m making taste like sawdust. PB&J sandwiches are NicNic’s favorite thing in the world (besides waffles) and he\we really miss them!!!. Heck, at this point I’d be good with gluten free and I’ll figure out the milk problems. Thanks for all your responses and help!!!

    Hi NNMom – It’s basically impossible to “convert” an existing recipe to gluten-free; you just have to go in entirely different directions – as we’ve learned over the past 2 years, as we’ve been working steadily on developing our new gluten-free section of the Web site – complete with mixes and recipes, ingredients and tips. Ready to launch on March 1. Not sure about the casein-free; but definitely gluten-free, and as you say, with your experience, you’ll be able to work out what other changes you’ll need to make. So, coming soon…PB & J sandwiches! PJH

  69. NicNicsmom

    Praise God! Real life Gluten free stuff from KAF! Will wonders never cease!!! Thank you, thank you. Come on, March 1st!

  70. LindaDV

    The loaf I baked today is so very tasty! I needed a loaf of white bread in the midst of all the whole grain bread that I have been making. I made the original recipe in the Zo on the dough cycle. At 7000′ that amount of yeast was a little too much, it was ready for the oven in 15 minutes! I held it off for a while by putting the loaf in a cooler area. The texture is great so it didn’t over-proof.

    This is one tall loaf! One side is higher than the other, how do you get a symmetrical oven spring?

    I love my old Presto Bread Slicing Guide. I see some used ones on EBay and Amazon but $20 to $40! I have a second one from a rummage sale that I paid a buck for and waiting to see if my daughter-in-law turns into a bread baker.

    I’ve had trouble with an uneven oven spring, too, Linda. I find that if I deflate the dough fully, then shape it carefully – by flattening and rolling tightly, as I show in the blog photos – it really helps keep it even. Also, it helps to just bake one loaf at a time, centering it in the oven, for the most even heat. – PJH

  71. Nancy F

    Made this bread today and it is delicious. Looks like a piece of art on the counter an tastes heavenly. I needed a loaf of bread and didn’t want to go to the store so thought I would make this and I doubt I buy much more store bread.

    I have a two questions…what is the best way to store the bread and is the pan available that you used for it? I saw in the “store” a pan #4664, is this the pan? I have a 9×5 but doesn’t brown the sides too well. If it is I will be ordering! Thanks so much

    Hi Nancy – I store the bread wrapped in plastic, in my bread box, at room temperature. Keeps pretty well, though I’m in a non-humid environment. I imagine if it’s the dead of summer and VERY hot and humid, it would be better eaten within a few days, or frozen. And yes, the pan is #4664. We were a little short on our supply last week, so they asked me not to call it out, but I believe we have sufficient quantities back in inventory… Thanks for asking! PJH

  72. ali

    Looks delicious! I would really like to taste this bread… Unfortunately, I can’t get hold of milk powder.
    I noted that fresh whole milk can be used instead, using the formula: 1/4 cup powdered milk + 1 cup water = 1 cup of liquid milk.
    After “deducting” the equivalent of 1 cup of milk from the ingredients, I’m still left with 2 tablespoons of water and another 1/12 (or 1/4) cup of milk powder.
    Could I please ask how I can substitute these “scraps”?

    Ali, just substitute liquid milk for the amount of water called for. The bread won’t rise as high as fast… but may eventually catch up in the oven. Good luck – PJH

  73. Ron D.

    Made this bread today using the 9″ Pullman loaf pan. Followed the suggestion of using 3 1/4 to 3 1/2 cups of flour and the loaf came out perfectly. Thank you so much for your help.

    Excellent, Ron! I’m so glad… Did you reduce the quantity of any of the other ingredients? Salt, water? PJH

  74. Ron D.

    I kept the ingredient measurements as listed in the recipe except that I used active dry yeast. I also like to use kosher salt in any bread recipes I use. Next time I may try using milk in place of the water.Again thanks.

    I’m definitely going to try this, Ron. Thanks – PJH

  75. Memoria

    PJH – Thanks for stopping by my blog!! I’m glad I came back here to see if you did!! I wish I were Brazilian, but I’m not. So, I can only help you out with the language, not the food hahaha.

    I have a question, though. The next day or so, my bread had sort of a gritty texture. Could that be attributed to the nonfat dry milk? If I were to put in less milk powder, would that make it better? Thanks again!!

    Not sure, Memoria – if the milk was particularly gritty, perhaps? Our milk is a fine powder, no grittiness, so I haven’t experienced this. Maybe next time, dissolve it in the water first, if you can? PJH

  76. LindaDV

    Thank you, PJ! I baked another loaf today and it looks just like yours! I shaped the loaf by rolling (instead of letter fold) and positioned the pan in the oven for even heat on the loaf. I used less yeast and it turned out great! Thanks again!

    EXCELLENT, Linda – thanks for letting me know. Delicious success! PJH

  77. Tabetha

    I tried to make this twice and both times it turned out very dense, chewy and crumy. What should I be doing that I am not?It sounds like you are adding too much flour. How do you measure your flour? See how we recommend here Mary@ KAF

    Could be your yeast isn’t working very well. Did the bread rise nicely, both in its first rise, and in the pan? If not, check and see if your yeast has expired. We recommend SAF instant yeast for the best rise. PJH

  78. Mouse

    I made this bread the other day and it was eaten so fast that I didn’t even get to take photos! One question- what would the substitution amount be if I’d like to use sugar rather than honey in the recipe? Thanks for another wonderful recipe & great tutorial!

    1 1/2 tablespoon of sugars will be sufficient. You might want to increase the water by 1 tablespoon too, in that case. Glad the bread was a hit! PJH

  79. Janet T

    I am looking forward to making this. BTW – another source for the lightweight shower caps: your local beauty supply. I pay less than $10 for a 100 piece package and they don’t take up a lot of space. Also come in handy to cover bowls at picnics and potlucks. No worry about plastic wrap staying on bowls.

  80. requel

    Okay Guy’s I read this recipe while browsing the site looking for bread conditioners I live in the caribbean and I can’t find half of the stuff you have so I’m here shopping. Saw this recipe and said I will try this when I receive my Bakers dry milk and the bread pans that were used, did not eat all day so decided to make a sandwich oops no bread so I decided to try this recipe with a few tweets I used whole milk instead of dry( not available here) used sugar instead of honey, because of my humid climate I found that the liquid suggested was still not enough so I added 3 TBS of water and 1/2 TBS more of flour because I had added too much liquid kneaded for 10 minutes and followed everything as instruted oh I forgot didn’t have any more King Arthur’s ap flour so I used regular all purpose let me say this bread is good I am now enjoying it with chicken salad and I cut it thin like sandwich and it is holding up well so to those who haven’t tried it please do I forgot to say I started this bread at 9pm and I am enjoying it at 12 midnight.

  81. freddc1

    Good morning. ok i tried this yesterday as a beginning baker and have a few questions. First let me say the taste, color consistency are great and I’ll definitely try again. However my top sank from about 2 inches above the rim to level with the rim about 10 minutes into the oven. it resembles one of those flat top sandwich loaves.
    here’s some things i did rightly or wrongly: in my ingredients in accicentally put in one extra ounce of water so i kept sprinling flour into the mixer until it stiffened up nicely .
    i let it rise until it doubled. however, it rose quickly when i proofed it, mabye 45 mins and it was over the rim so i put in the preheated oven.
    im open to any and all suggestions. thank you.

    Good for you, jumping into yeast baking! Even the “flops” are tasty, right? Sounds like with too much liquid initially, the dough rose too much/too fast, and once it got into the oven it was unable to hold onto that rise (because it simply ran out of real estate – the crust to support it/contain it), and it sank. Did you knead by hand, stand mixer, or bread machine on the dough cycle? If bread machine, it might have risen faster, too since the bread machine develops the dough so thoroughly. Next time, try cutting the yeast back 1/4 teaspoon, to 2 teaspoons. And don’t let it rise more than 1″ above the rim of the pan before putting it into your hot oven. Practice makes perfect – but perfection doesn’t have to be the goal. It’s the journey, as much as the destination… Cheers – PJH

  82. John

    What are the differences in use between bread flour and white unbleached all purpose flour?
    Bread flour has a higher gluten content, which will give you a higher rising bread than all purpose. However, both are delicious and both will make a lovely loaf of bread. Molly @ KAF

  83. Nancy HD

    Yup. This is wonderful bread! I appreciate having a recipe to fill my 9×5 pans.
    ***For those who only have liquid milk to use: scald it first by heating over medium heat until a “skin” forms. Then cool to lukewarm before using. (This kills an enzyme in milk that isn’t inactivated by pasteurization.) Scalded milk dough rises a bit higher, and helps resist a “gummy” loaf that happens sometimes if the rising and proofing times were long due to a cool environment, or if you punched it down and let it rise twice for high altitude adjustment.

    Thank you so much for all your efforts! Your blog brings new interest into my baking.

    Thanks for the advice (and the kind words), Nancy – PJH

  84. newbie

    good morning. quick question on tenting the bread and browning the top. does it get baked first 20 minutes without the foil and cover for second bake or vice versa?
    thank you
    The bread is tented with foil for the second 15 or 20 minutes or until the bread is done. Molly @ KAF

  85. Jennifer

    This recipe is currently cooling in my kitchen (snowed in in DC and running out of bread!). It was so easy and looks gorgeous. I finally broke out my food scale and I think that had a lot to do with finally getting bread right. Thanks for yet another fabulous recipe!

    Ah, the King to the rescue! Glad we could help you come up with some fresh bread, Jennifer. Oh, and BTW – how about sending some of that snow up here? The ground is bare!! Be careful shoveling – PJH

  86. freddc1

    yes, 3’s the charm. Working from home today due to snow so decided to double the recipe and make two loaves. Everything has worked well on first to batches except tops coming down a bit for a flattened look. This time took more aggressive approach in shaping the loaves after the first rise and that definitely solved the problem. The flavor has always been great and now they LOOK just as great as well.

    Good show, Fred – practice makes perfect? Glad you had success on this snowy day… PJH

  87. Diane

    Just cooked this recipe today and it turned out wonderful. Thanks so much.

    Glad you like it, Diane – it really is a good sandwich bread… And toast. PJH

  88. Valerie

    I made this bread last weekend and just loved it. My family ate the whole thing in two days. Mostly as cinnamon toast. Today I made it again and before the second rise, pressed it out into a larger rectangle, spread butter and cinnamon and sugar on it and rolled it up. It came out VERY good with a lovely swirl of cinnamon and sugar within. Thank you so much for the recipe.

    Great idea, Valerie – indeed, this would make a lovely cinnamon swirl bread. Thanks for the inspiration! PJH

  89. Edith Berger

    I emailed asking for advice on dry milk v. liquid milk, but think I have read the answer in some of the comments above. Thank you! But I can’t help commenting on the oven location for rising bread so it’s out of the way of a toddler’s poking finger. I used to rise my bread on a heating pad on low, but when we moved to Maine, I started rising my bread under the woodstove — nice and toasty even heat. I came back into the room one day to find my cat had found the dough-filled bowl deliciously toasty as well. She was curled up inside the bowl fast asleep.

    Well, Edith, thanks for starting my day with a laugh. I’ve always said, I wonder if a bathtub full of yeast dough would raise me up, or if I’d just sink down… was the cat rising along with the dough, I wonder? When we lived in Maine our dog used to lie with his head under the woodstove – his forehead would get so hot you’d almost burn your finger touching him. I often wondered how he could take it. But under the woodstove is definitely warm; thanks for sharing that tip! PJH

  90. Heather

    Thanks for posting a larger-volume recipe for sandwich bread! I have a 9×5 pan (bought before I got sucked into the KA vortex) and my other loaf breads always come out tasty but slightly disappointing-looking. This is very similar to the recipe I’ve always used, just more of it!

    Since I prefer the flavor of a partly whole wheat bread, I used the higher amount of water, 5 oz WW flour, and 12 of unbleached all-purpose. This gave it a nice flavor without affecting the rise too much. I also use olive oil instead of butter — for some reason, it seems to keep better this way for me.

    Also, I might be a bad baker (definitely a lazy one!) but I never bother using multiple beaters. The less to wash, the better! I just dump all the ingredients into my KA’s bowl, set on my kitchen scale. Then I start right with the dough hook, it incorporates everything together in 30-45 seconds without any need for scraping or switching. I start timing once the dough comes together and let it knead. I shape the dough, toss it back in the mixer bowl, cover with a shower cap, and let it rise right in there. Probably not the most “correct” way to do it, but I’ve never had a problem and I can’t imagine having to do all that extra washing up!

  91. Tina

    I have made a lot of bread in my life (I love to make all kinds of bread especially in the winter) but this has to be the best white bread I have ever made and it is extremely easy!!! I have to admit that I was doubtful that it was as good and easy as you said. It is absolutely true. The bread is wonderful and makes great sandwich bread. I love King Arthur Flour and all the recipes that I have tried. I have been to several of your classes and have had a wonderful time. I love these step by step directions and if somebody has never tried baking bread these would be easy to follow! I love everything that you do. I wish I lived closer as I would love to work at King Arthur, it would be my dream job!!!! Thanks.

    Those of us who are livin’ the dream (working here at King Arthur Flour) appreciate your enthusiastic review. Happy Baking! Irene @ KAF

  92. Jen

    This bread was so great! I’d love a recipe that uses whole wheat or white whole wheat – is there a version you’d recommend?

    I’m lovin’ the no-knead version we jut blogged, Jen – scroll down below the spelt bread to find the 100% honey whole wheat... PJH

  93. Mary

    This bread is great…my Wonder Bread kids and grandkids will love this.
    I was wondering though as some have brought up about making this in a 13 in pullman pan, how would I adjust the receipe to accomodate that? Is just adding the extra flour and water all that are needed? Or to keep it soft would more butter be needed as well? Thanks for all the helpful hints and encouragement.

  94. Deb Devo

    I have been making this bread weekly since it was published on the blog and it is everything you said….and more! It is a wonderful bread…but I am trying to incorporate more whole grains into my family and am wondering if there is a whole grain bread of this size. The ‘no knead’ bread in the blog does not make sandwich sized loaves; can you recommend another whole grain recipe for bread that would also work in a 9″ by 5″ pan?

    How about our 100% Whole Wheat Sandwich Bread, Deb? And, you could take that ww sandwich bread from the blog, and increase the weight of the dough by 30% – I believe it’s 32 ounces (right? Don’t have it open here in front of me), so if you increase the weight of the dough to 40-41 oz., that should do it. Enjoy – PJH

  95. Claudia

    Dear, here I go,

    is it possible to make the bread without the dry milk? It is simple impossible to find Baker Special Dry Milk or nonfat dry milk granules in Norway, they don’t believe in dry milk around here…

    All I found so far was whole dry milk imported and sold at a very high cost in small immigrant stores and they sell it in huge cans which will take me hundred of loafs to finish….

    Any chance this Baker Special Dry Milk or nonfat dry milk granules can be substitute for something else?


    Hi Claudia – Milk provides tenderness in the bread. You can substitute liquid milk for the water in the recipe as long as you scald and cool it first. Milk contains an enzyme called protease that inhibits the yeast which scalding neutralizes. Older recipes called for scalded milk, while more modern ones get the same tenderness by using dry milk. Molly @ KAF

    1. Christine

      I used this recipe today substituting whole milk for water which I heated in the microwave (just before I read this reply to Claudia). I was a little worried while I waited to see if thing would still work but there was no need to be. The bread came out beautifully. I wonder if perhaps I heated it just enough to tame the protease. Anyway, I will be making this again. I especially found the tip about coating the top of the loaf with butter enlightening. Yes! This is what I’ve been missing to have a truly sliceable bread. Having just finished up the last of the butter in the dough I used coconut oil and it worked beautifully.

  96. Suzanne

    Would it be possible to substitute KAF white whole wheat flour for the all-purpose? Would I need to make any changes to the recipe? I gave it a try without changing anything and my loaf came out a bit heavy. Thank you!

    Best to use a recipe written for whole wheat, Suzanne. Try our 100% Whole Wheat Sandwich Bread recipe- I think you’ll like it. PJH

  97. Leigh

    I made the recipe but made it with the lesser water amount since it was a warm day (70 degrees). But my loaf was not as smooth as yours (and I kneaded for 10 min) and didn’t rise quite as “puffy”. It felt very dense. I am guessing i need to try this again with the full amount of water. I just looked at the weather station we have here in the kitchen and humidity is only 29% today so probably not a good day to have used the more stringent amount of water. Do you think that was where I went wrong?
    I am definitely going to try this again. Thank you!

    Yes, Leigh, I think that’s it. It’s not the temperature, but the humidity that has bearing on the amount of water you use. I’d try it again – it really is a tasty loaf. Good luck – PJH

  98. nidhi


    I plan to bake this bread this weekend and I have 2 queries. 1) does the size variation in pan size matter a lot? As in 4.5×8 and 5×9 should give very similar results right? And 2) Can i halve this recipe? If yes, what variation do I need to do on the loaf pan size?
    Thanks for such a great looking recipe!

    YES, pan size does matter. There is quite a bit of volume difference between 8 1/2 x 4 1/2 pans and 9×5 pans. Always use the pan size called for in the recipe. If you halve the recipe, you’ll need a smaller pan like a 5×7. ~ MaryJane

  99. leonemail

    Hi – question for you.

    I made this today (it is doing it’s first rise as i write this). I used my KitchenAid to mix it…first with the paddle and then changed over to the dough hook. After mixing with the dough hook the bowl came out of the mixer holder. By mixer holder I mean after you place the bowl onto the mixer and then you snap it backwards into place and then raise the bowl up with the handle….during the mixing process with the dough hook it came out of the snapped position. I was wondering if you could tell me why this happened….was my dough not wet enough ? I added more water than suggested because that’s what I thought the issue was but then after the water mixed in and it would snap out again….the dough seemed tough when placing it into the greased bowl.

    Any help would be appreciated.


    Hi Lisa – This usually happens as the result of a stiff dough – though you might have a bowl that just doesn’t fit quite right, and is more prone to pop out. Did you weigh the flour? If you scooped it out of the canister without weighing, you might have put up to an extra cup of flour in the recipe – and that would DEFINITELY make a very stiff dough. Take a look at our tips on measuring flour, just in case you have any doubts… PJH

  100. ssmith94015

    Tried the bread and really loved it! Reminded me of my mother’s bread and so I went to check her version – guys I am LOL! This IS my mother’s recipe! Right down to buttering after pulling from the oven – which is what caught my attention about it. As fo the pan? I used my meatloaf pan. I simply take out the insert and it produces a nice, sandwich-sized loaf.

  101. ogoshi

    I made this this afternoon and while it was rising in the oven (because its warm) my brother turned on the oven to make cookies and it started to bake and now the edges are ugly. Not fair. It still looks pretty good but its not tall enough. So sad.

  102. mjmahoo

    I’ve been baking this bread at least once weekly since this blog post. We love it here, and have quit buying store bought bread. Some of my loaves have been pretty funny looking, but it always tastes great.
    I was glad to read leonemail’s post about her KA mixer’s bowl popping off (sorry leonemail). Mine started to do the same thing about 6 weeks ago. I called KA, and my mixer was replaced due to the problem. Got my new one a few days ago, no problem now. (I googled KA mixer bowl popping off, and it brought up 78,000 hits, so I guess we’re not alone.)

  103. lkchapman

    I’m so excited to try this recipe. I’ve been looking for a new sandwich bread to try. I usually make multiple loaves however. What adjustments need to be made to the yeast if I want to make 3 loaves? I’ve heard its not necessary to exactly multiply the yeast amount like the rest of the ingredients.
    Thank you!

    I only suggest doubling recipes, beyond that things can get iffy. To double a sandwich loaf:
    -The amount of yeast remains the same.
    -The salt is multiplied by 1.5.
    -The remaining ingredients are doubled.
    Hope this helps. Frank @ KAF.

  104. KathleeninKy

    I’m afraid this is another in a string of cooking failures while pregnant…even though I got out all the ingredients ahead of time, I forgot to put in the dry milk, discovering it on the counter just after I put the (nice, round, smooth) ball of dough to rise. I subbed 1/2 C of the flour for whole wheat, and used the full amount of water. (I’m trying to introduce the concept of whole grains to my plain food husband!) It rose quickly in an hour, I deflated and shaped it in a loaf, and put it to rise in the pan. It rose quickly again to about 1 1/2 inches above the pan rim, rising high before the oven was ready. I peeled off the plastic wrap and stuck it in the not-quite at 350 yet oven. But after 20 minutes, I noticed it had deflated some in the oven, and the top didn’t have that nice smooth and browning crust; it looked very porous. I followed the recipe and tented with foil, but after 20 more minutes, the bread was still too light and I took the foil off and baked it 10 more minutes. Tapping it produces the right sound, but cutting it open, it is not a smooth texture inside and tastes a bit yeasty and may be too moist. I am wondering 1. what would be the general effect of leaving out the milk, even if I hadn’t subbed in some ww flour? 2. could the problem be that my oven (even after 1 hour set at 350) still didn’t read 350 on the extra thermometer I have in there? 3. is the problem that the bread rose too much before baking?

    Gosh, Kathleen, so sorry you’re having a hard time – it might indeed be your pregnancy! So much changes then… Best of luck, by the way. Let’s look at your questions: 1) Leaving out the dry milk would give the bread a coarser texture, but shouldn’t really affect the bread in the ways you noticed. 2) Yes, it could be your oven needs recalibrating. That would account for the extra time you needed to give it to brown, and the fact it still wasn’t really done in the center. 3) Yes, I’d say your bread was definitely over-risen; it shows all the signs: a porous-type top; deflating in the oven; and tasting yeasty. Did you use the full amount of salt? If not, this could account for extra-fast rising times, as could baking at high altitude if you live in the mountains… Another factor that would make your bread rise more quickly is if the dough’s on the slack side, as it might have been with you using the full amount of water. As we head towards summer, you’d want to use the lesser amount of water. Don’t give up, OK? Keep trying, and I promise you’ll get a loaf you like. And if not – call our Baker’s Hotline – 802-649-3717. Good luck- PJH

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  106. Joan

    Hello,Today I made this bread so good and the recipe is very forgiving.I had too much water not enough dry milk so my dough was very soft,had to add more flour.1st rise was good,when I punched down and tried to make a log it was still soft so I kneaded more in…kinda just rolled it the best I could and put it in my bread pan.It rose over the top in no time at all.Baked it ,the top browned real pretty but the sides were white,but let me tell you it has an awesome taste and looks descent for my 2nd loaf of bread.I’m gonna get the hang of this before long:)Buttered the top right out of the oven,when I cooled it to cut it I was one happy Georgia girl.Thanks ya’ll for all the tips and blogs to help me along the way.Gotta go get more flour now:)

  107. Reggietan

    I have been a KAF fan for awhile but have never tried any of the recipe as I always thought that most recipes are too advanced for beginner like me. I made this bread on Wednesday and my husband was complimenting all the way. This is going to be my go to recipe from now on. Thank you for the tips, pictures of the different steps (as I had to use more milk to get a similar texture shown in the picture) and I especially love the part where it was advised to rub butter over the baked loaf. It really made the loaf “glitter”. I am now eagerly waiting for my orders of flour, yeast and dry milk that I have ordered from KAF. (=

    Reggie, congratulations on becoming a bread baker! Bet you’ll never go back to store-bought, now that you see how simple it is. Glad we could help – PJH

  108. "New York Sunflower"

    Wow. I made two loaves this afternoon in preparation for its destination: Thanksgiving dressing. We’ll be a few slices short for the dressing, however, as my husband (and I) were all too impressed with this finished product’s look and aroma and succumbed to some quality-control consumption. It is an impressive and delicious product (plus easy with the blog’s step-by-step instructions). I doubled each amount, followed instructions, used my KitchenAid stand mixer, and became queen of the home bakery. I don’t recall how I stumbled upon the KAF website and products but am so delighted I did – KAF flour, although a bit more costly than run-of-the mill (so to speak), is well worth the price and KAF recipes, products, and site support are marvelous.

    We sincerely appreciate your heartfelt and eloquent endorsement. Our customer/bakers are the best! I’m going to remember the term “quality-control consumption” throughout the holiday festivities! Irene @ KAF

  109. mmpearlstein

    I have made this loaf a few times with great success! My bread is perfect during both rises and during the baking process, but once I set it out to cool and rub it w/ butter, it puckers a little center and falls just the tiniest bit. I don’t really mind, but was just curious if you knew what causes it. Thanks!

    This happens to all of us in the test kitchen, and we don’t know for sure why. It has something to do with the bread cooling, and steam escaping through the crust; it’s a real pain when you’re trying to get a photo of “the perfect loaf!” We’ve found that leaving the bread to cool in the oven, outside its pan, can help. Just turn off the oven, crack the door open a few inches, and put the bread right on the oven shelf. Give it a try next time you’re baking bread – oh, and you can rub the crust with butter before putting the loaf back in the oven, if you like. PJH

  110. williamson42

    Just tried out this new recipe. I had a problem in the initial mixing stage though. While using my stand mixer with the paddle attachment, I couldn’t get the dough to come together. It looked more like a batter than a dough. Eventually I added about another 70 grams of AP flour but even then the dough seemed almost too sticky to work with. I measured all my ingredients by weight, so I’m not sure where I went wrong.

    Hi – This sounds like an opportunity to call our bakers’ hotline, 802-649-3717. I’m thinking some back-and-forth with one of our bakers will get to the bottom of this, and ensure you make the bread without mishap next time. PJH

  111. collisalee

    I just made this bread….. i changed the recipe using 3cups AP flour (unbleached) and 1cup bread flour… i made the first loaf and after is was in the bowl for the first rise i realized i had forggoten to add the powdered milk.. so i went through to motions anyway and followed the instructions and it didnt rise as well but it was the softest bread i have ever made and me and my 2 gilrs 5&8yrs old have eaten half the loaf and it hasn’t cooled completely yet.. i didi make a second loaf cause i knew i messed up the first loaf and with that loaf it seemed too sticky and would come together during the kneading process (using a kitchenaid stand mixer) so i grabbed a bag of flour and added a tbl at a time untill it came together…its wasnt untill the dough came together and i was putting the bag away that i realized i had used self rising flour… so it was to late and i went through the motions anyway.. and it is in the oven right now it has risen very well i hope that it tastes good also.. probly the best rise i have ever had..( i also used 3cups AP unbleach and 1cup bread flour…. ) this time i didnt forget the dry house smells so good..

  112. Cindy

    “Usually 9” x 5” pans are for quick breads, 8 1/2” x 4 1/2” pans are for yeast loaves.” Do you know, in all the years I’ve been cooking and messing about with baking, this is the *first* time I’ve run across this?! No *wonder* my bread never rose as much as it should! I am ordering a smaller pan immediately.

    Light bulb moment, eh, Cindy? Watch how high your bread rises once you have that new pan! 🙂 PJH

  113. Shell-Bell

    I just made this bread last night — came out FANTASTIC– but I realized I forgot to add the dry milk. That leaves me to wonder, why is it even in the recipe? What exactly does dry milk do for bread dough?

    Besides the added nutrition, breads made with milk have a lighter, softer texture than those made with water. It also acts as a “conditioner”, making the dough easier to handle and shape. Happy Baking! Irene @ KAF

  114. frankiedm

    My dough doesn’t pull completely away from the sides of the bowl.
    It has to be nudged out of the bowl, but then forms into a ball and is smooth. I have it in first rise mode now.

    I am in FL and it is warm here (78 degrees), humidity outside is 80% so I have the air conditioning on. I used the 1 1/3 cup warm water but had to add a scant 1/8 cup more to get the dough to come together.

    Do you think I added too much water? I have tried several loaves, and while they are quite edible, none have been absolutely perfect…..and that is what I am going for! LOL
    Having to add more flour is most likely just a result of your humid climate. ~Amy

  115. dkuhn22

    Can you use this dough for hamburger buns? I would like to double the recipe and make half into a loaf and the othe half into hamburger rolls. We love this bread. Would the rolls rise to high?

    This is a wonderful dough for hamburger rolls – go for it! PJH

  116. pwarnes

    Bread raising box. I use a plant starter heater under the bowl of dough (80 deg) with a cup of hot water sitting on the side. I covered an appropriately sized box with thick quilted table protector and put a covered window in it to watch the progress. I have used this system for at least 5 years and have had no problem with raising (proofing) the dough. My box holds 2 9×5 pans with room to spare. Hope this helps. Phil

    Thanks, Phil – so long as you find somewhere to trap moisture and heat, you can raise bread dough in the coldest house. Thanks for sharing your technique here. PJH

  117. pollycshafer

    Can I make this bread in my pan de mie? Will it be as light and fluffy as the pictures look? I’ve made the pan de mie recipes and they were good but they were a little dense. I want a light as a feather bread.
    We have not yet tested this light and fluffy bread in the pain de mie pan. The nature of the pan is to compress the loaf into a perfect square shape, so if you are trying to achieve the ultimate in light and fluffy, I would recommend using a regular pan with this recipe. ~Amy

  118. aisha92

    can i omit honey???
    can i use milk instead of milk poder??? then what will be the quantity of milk???

    Great ideas – be sure to only make one change per bake of the recipe – then if things head south and the results aren’t what you expected, you’ll know who the culprit is! 1 cup of liquid milk = 1/4 cup milk powder and 1 cup water. Some form of sugar is helpful for yeast food/growth, whether it’s table sugar or honey. Happy Baking! Irene @ KAF

  119. aisha92

    is it necessary to tent bread with aluminium foil during baking???
    i dont hv oven..i make cakes in stove in pan…can i bake bread as cake without foil????
    plz also make breads & other thing in microwave…
    You do not have to tent bread with aluminum foil during baking. Generally the only reason you would have to is if the top crust is getting too dark before the bread is fully baked. I’ll be sure to pass along your suggestions about more microwavable recipes! Happy Baking! ~Mel

  120. Ammu

    Hi – I love how you’ve clarified everyone’s queries for them..I enjoyed reading all the comments. I baked this bread the other day but it didn’t turn out so well for me 🙁 The weather here is neither very humid nor dry so I wasn’t sure how much of the water to use. The dough looked it could do with a little more water and ended up adding all of it and then the dough looked too gloopy so I added an extra 2 tablespoons of flour after which it looked good -smooth and bouncy and it rose well in a little more than an hour. I followed the shaping instructions but placed the loaf in the pan for rising overnight in the refrigerator since it was quite late and I saw someone else mentioned they did that. By morning (after almost 8hrs in the fridge) it hadn’t risen very much so I left it out at room temp for another couple of hours where it rose a couple of inches and then I baked it (the only pan I have measures 9.5×5.5 on the top so I didn’t wait for it to rise above the top of the pan). The bread took a lot longer than the time mentioned in the recipe and didn’t brown much on top and seemed a little dense (but not moist) and a tad yeasty on the inside once I cut it. I did wait for the loaf to sound hollow before I took it out of the oven but I had to keep it in for almost a half hour extra to get to that point. I use a microwave convection oven for baking – and my cakes generally are done in time. What do you think could be the reason – wrong pan size/ incorrect temp in oven/ over rising/ under rising/ something else? I’m quite new to bread baking so I have no idea where I could have gone wrong and I appreciate any advice at all! Thank you so much! -Ammu

    Wow, Ammu – There are a lot of variables here, so the best way to find success is to chat with you in person. We are here problem solve these yeast bread dilemmas through the Baker’s Hotline – available from 8 AM to 9 PM on weekdays (EST), and 9 AM to 5 PM on weekends from our Vermont location. We look forward to your call at 802-649-3717. Irene @ KAF

  121. don

    I read thru the blog and in a few places it says to use unblrached flour instead of bleach. Can you explain to a novice why your not suppose to use bleached flour?
    Thank you, Don

    Bleaching or oxidation is sometimes used to oxidize or whiten the flour in addition to bringing it to market quicker than natural ripening. We’ve never bleached our flour and hope our customer/bakers enjoy our flour’s creamy color and excellent performance in baking. Irene @ KAF

  122. Don

    I tried the recipe but it as my daughter says is dense, it looks light & airy, but it’s heavy. Any thoughts or tips? Other recipes I’ve tried have turn out similar. Thank you, Don
    Hello Don – Perhaps all you need to do is change the way you are measuring your flour. If you are measuring by volume, we have a method for you to follow when making recipes coming from our blog, our site, our catalog or from any of our recipe books. And here is the link. It is possible you are measuring too much flour per cup and then the dough will be heavier and more dense! Any further questions, please call our Hotline at 1-800-827-6836. We have bakers here until 9pm during the week and until 5 on the weekends. Elisabeth

  123. DaveM

    Basic beginner bread maker here!

    I’ve made this bread 4 times, best white bread I’ve ever tasted. Period.

    However each time I make it it comes out looking a little bit different. Some loafs are so big the slices won’t fit in the toaster. your picture of the toasted cinnamon compelled me to try this.

    Todays loaf; the batter seemed too stiff right away but I continued on, after deflation the bread seems to rise quickly. After forty five minutes its already over an inch above the pan. Todays final product looks very lopsided after baking, one side looks picture perfect and the other side “poofed” way, way out over the side of the pan. The good side is golden brown and the swollen side is still white and maybe not completly done.

    This bread is to good to give up on please forward some tips and ideas so it comes out looking as good as it is.

    Hmm I think there could be a few reasons why you are experiencing this. I would suggest calling our baker’s hotline so we can speak to you directly about this problem!-Jon 802-649-3717

  124. "Alessa Adamo"

    Thanks for the great recipe and the step by step guidelines with pictures in the blog. I used my mother’s ancient KitchenAid stand mixer and it worked perfectly at the settings you suggested. No need to worry about the warranty here! The bread came out perfectly, which is a first for me. Usually my bread deflates after rising, but I am beginning to get the kneading and rising techniques down better. I finally made a great loaf of bread that my spouse will actually eat and prefers over store bought white bread. Success! Thank you again.

  125. Alessa

    This is my favorite bread recipe. However, there are only two of us, and it takes us 3 days to go through a loaf of bread this large. Can we reduce the recipe in half and get similar results? Or can this dough be stored in a container in the fridge so I can pull out what I need when ready to bake? Thanks!

    A yeast dough can be kept in the fridge for a fairly long period of time as long as you reduce the yeast by about 30% and extend the rising time before baking by twice as long (depending on how cool your dough is in the fridge and how cool your kitchen is). I also find that slicing up half the loaf and freezing the slices (keeping them sealed in an airtight container in my freezer) keeps them fresh for weeks! Just pop a frozen slice into the toaster and enjoy! Kim@KAF

  126. aisha92

    i hv made bread 4 time every time its so terrible…
    i becomes crispy n hard from out n raw from inside..
    i cant undrstnd the problem..
    i bake at 180 C for 30 mints..
    So sorry to hear about the troubles. We’d suggest that you phone the bakers hotline so that we can help troubleshoot in person. ~ MJ

  127. njflemi

    Can the dough be refrigerated after the 1st rise, then allowed to warm, shaped and placed in pan for 2nd rise. Thanks in advance.
    Yes, that will work just fine. You can keep the dough in the fridge for up to 24 hours. If it will be longer, we’d suggest freezing the dough. ~ MJ

  128. Tim

    Help, I keep getting rather large air holes in the top of my loaf. This really makes it difficult making a peanut butter and jelly sandwich for toddlers. Any ideas what I am doing wrong or how to reduce the size of the air holes? I am using the classic sandwich loaf with extra butter. I also mix the bread without salt, hydrate for 20 minutes, then add the the salt before needing. Would that cause the problem?

    Hi Tim, it sounds like you may have a shaping issue here. Try making the recipe first without altering any of the ingredients and be sure to gently deflate any air holes from the dough prior to shaping and create a lot of surface tension when you shape your loaf. This will minimize the chances of large air bubbles becoming a nuisance! ~Amy

  129. Susan

    I don’t have an electric mixer. Can I make this bread and just knead it by hand? Can you give me guidelines for doing so?

    I would suggest to give our Baker’s Hotline a call, we will be able to speak in depth about what you can do over the phone or on web chat!-Jon 855 371 2253

  130. Jenna

    My bread rose really fast (about 45 min each time), and collapsed in the oven both times. What could I have done wrong?

    Jenna, did you use the amount of salt called for? Salt helps control the speed of the rise. Are you baking at high altitude? At higher altitudes, you need to make adjustments in the recipe. Did you use the amount of yeast called for? Was it a stormy day? As you can see, there are lots of variables. If you’d like to brainstorm this further, please call our bakers’ hotline, 800-371-2253; they can help. PJH

  131. David

    My wife and I live in a motorhome All we have is a convection/microwave (1/2 Time) oven and I love to bake. This is my go-to sandwich bread recipe. I make it according to the recipe until 10 minutes or so before the end of the second rise. Then I place the round standoff tray which allows metal cookware on the glass lazy susan in the oven. I preheat the convection/micro to 375 degree +2 minutes. (When I say convection/micro I mean that both methods of cooking are being use at the same time.) The oven will automatically add time for pre-heating, usually about 6 or 7 minutes.

    When the oven is pre-heated and has gone off, I place my loaf onto the tray, carefully spray a little water under the tray onto the glass lazysusan and reset for convection/microwave cooking: 350 degrees for 22 minutes. This dual cooking method cooks from the inside out (micro) and the outside in (convection) so the baking time, i have learned is a little more than half.

    My loaves are well risen with great crumb, very good, not great top browning and wonderful taste. I am still experimenting. I have not tented the bread during the first part of baking yet. I will try that next. I would also like better browning on the part of the loaf in the pan.

    There doesn’t seem to be a limit to what I can bake in this, my only, oven. I have baked boules and brownies and cakes and muffins, alway setting the cooking time to about half what is called for in the recipe. I would love it if KAF would tweak some of their yeast dough recipes for this combined method of cooking.

    Let’s think this through….KAF RV, travel across this great country, bake along the way…..hmmmmm, pick me, pick me! Thanks for sharing your tips for motorhome/RV baking. Irene@KAF

  132. Nate


    This bread simply will not rise. Good temps in my apt (70 to 75) plus I’m doing the pilot light trick with my oven to get it more in the 80 range. Barely puffs. Made it twice, once with max water, seemed too dense wouldn’t rise, made it with min water, rose better, much better feeling dough, but still not more than %50 rise (pushing it). On second rise after an hour and a half, still an in BELOW top of 9×5 pan. First try used 110 degree water, second batch closer to 90. Instant yeast expiration is July of next year and I’ve kept it in the fridge either way. All ingredients weighed to hundredths of an ounce accuracy. Need help!!


    1. The Baker's Hotline

      We want you to get this Nate! I would be curious to know how you are kneading your dough and for how long. What was the dough’s consistency once fully developed? The first rise can be less than double in size, just puffy. When you press your finger into the dough, there should be an indent left behind from your finger. Are you shaping your loaf correctly for the second rise in the pan? We have a great video on our site that may help! Please call our toll free Bakers’ Hotline for further assistance, 1-855-371-BAKE. We are here every day and ready to help! Elisabeth

  133. John Lochaby

    I saw a bread baking expert say that chlorine in tap water will attack yeast and reduce the effectiveness of the yeast. He suggested I should always use bottled spring water or filtered water to reduce the chlorine content in the water. Have you found this to be true?

    1. The Baker's Hotline

      Tap water sure does affect sourdough feeding and sourdough breads, and some maintain they can taste and see the difference in traditional yeast breads. For best results, use bottled water OR draw off some tap water and let it sit at room temp overnight to dissipate the chlorine. Happy Baking – Irene@KAF

  134. Stacy

    I love the taste & feel of this bread recipe. So much better than the commercial breads! My question is about the greasing steps. It wasn’t mentioned what was used to grease the bowl for the 2nd rise & the pan for baking it. I used butter since I don’t love what oil does to the dough while it’s rising. Butter works great and I’ll stick with that but I still wonder what they used in the original recipe.

    1. PJ Hamel, post author

      Stacy, I use vegetable oil spray, since it’s so handy. But I’ll bet Walter used butter, so you’re absolutely in good company! 🙂 PJH

  135. Zane Black

    Hi I love this recipe and I am making it in a larger quantity for a bake sale and I am wondering if it will cook well in a bake and give pan because I only have 2 pans and need to make 6 and I don’t want to be cooking all day
    Thank you

    1. PJ Hamel, post author

      Zane, if you have the medium loaf pans, this recipe, doubled, should fill six of those pans. And yes, it should cook fine in paper – they’re stiff, and are designed to bake a loaf of bread. Good luck – PJH

  136. Sierra

    Hi, I was wondering if there is any way to make this delicious bread at high altitude? I live in Prescott and the elevation is around 5,000 ft! Thanks

    1. The Baker's Hotline

      You can make many delicious recipes at high altitude. We’ve got tips and tricks (oven temp, liquid, flour, leaveners) here: Happy High Altitude Baking – Irene@KAF

  137. Kate M.

    I made this bread this week and it turned out really well. I didn’t notice until after I had finished that I had used active dry and not instant yeast like the recipe calls for. I did proof it in the warm water before adding it to the flour, since I wanted to be sure the yeast was happy before moving on. I want to make this again, so do you have any tips for using active dry instead of instant yeast? Thanks!

    1. PJ Hamel, post author

      Kate, these days you no longer need to dissolve active dry yeast in liquid before using; just mix it right in with your dry ingredients. It’s not quite as fast-acting as instant, but just give it a bit more time to get started, and it’ll be fine. Good luck, and enjoy! PJH

  138. KellyHl

    For some reason this recipe and I just aren’t getting along. I’ve baked bread a few times before so I’m not a complete beginner, but I’m definitely no expert. The first time I made this I realized I was using active dry rather than instant yeast, but read elsewhere on your site that it could be substituted 1:1 with no modifications. I used the lower amount of water (I’ve noticed that the recipe and the blog call for different amounts of water) because even though it’s technically winter, I am in Texas, so erred on the side of the warmer climate amount. I could tell right away that it wasn’t quite right– the dough was nice and smooth, but also felt too dense and dry. The resulting bread tasted fine, but had the density of a brick.
    The next week I tried again. I decided to activate the yeast prior to adding all the other ingredients, and this time I used the larger amount of water. I’d also done some research and found some suggestions to increase the yeast by 25% when using active dry in place of instant yeast, so I did that as well (yes, I know I was probably playing with too many variables at once!). This time the dough rose super fast, probably too fast! The bread again tasted fine, but with a crumbly crust and just wasn’t quite right.
    Today I’m trying again, this time with instant yeast, and 1 1/3 c water. I added a bit of extra flour when the dough didn’t seem to want to come together, and did just a few turns of hand-kneading after kneading in my mixer. After the first rise, when I shaped the dough, I noticed it’s not really smooth the way it should be– it’s a bit rough, sort of pock-marked, even after trying to knead it a bit more (against my better judgment just to leave bad enough alone). It’s on the second rise now and I’m afraid I’m in for another disappointment.
    I think it’s time I step away from this recipe. I so wanted that beautiful loaf in the picture, but I’m just not getting it. 🙁

    1. The Baker's Hotline

      Please give us a call on the Hotline so that we could discuss adjusting the amount of water in your dough as you knead. We, too, want you to make a loaf like the picture! Our Hotline number is 1 855 371 2253.~Jaydl@KAF

  139. enjhagen

    What a beautiful loaf of bread. Just took it out of the oven and coated the top with butter. It smells delicious. It is going to be difficult to let it cool. I’ve been mostly baking whole grain breads, but, my husband has wanted a loaf of white, so I thought I’d try this. So glad I did. It was easy to put together and I think this may be our go to white bread. Thanks, KAF and PJH!

    1. MaryJane Robbins

      I don’t think anything is longer than waiting for the loaf to cool, unless it’s waiting for the light to change to green! ~ MJ

  140. Andrea

    If I increase the ingredients’ weights by 50%, could this fit a pain de mie? Mine just falls short of 13inches (12.5x4x4).

    1. PJ Hamel, post author

      No, Andrea – that would be too much dough. A typical pain de mie pan holds a dough made from about 4 1/2 to 4 3/4 cups flour. We have several pain de mie recipes on our site – including this one for classic pain de mie. I’d suggest you give one of them a try; I think you’ll be happy. PJH

  141. Dave N.

    My 20 month old son is on a dairy free diet, just started last week- as part of an attempt to mitigate his severe acid reflux. He loves this bread–it’s one of the few solid foods he will eat… is it possible to substitute Oil and coconut milk for the butter and dry milk?

    1. The Baker's Hotline

      To make a dairy free version, please do use oil in place of the butter. Simply omit the dry milk.~Jaydl@KAF

  142. EllArr

    I made this recipe over the weekend and found it stunningly good. It’s definitely the best loaf of white bread I’ve ever made. I made a turkey and cheese sandwich with it yesterday, and it was very nice. Love it, and it will be my go-to sandwich bread recipe from now on.

  143. Quinton Edwards

    As a beginning baker, please pardon the need for a clarification, but the recipe page calls for 1 1/4 to 1 1/2 cups of water, yet this blog calls for 1 cup plus 2 TBS to 1 1/4 cups of water.
    I can understand variations depending on temperatures and humidity, but all things being equal, there is a difference of up to 1/4 cup of liquid between the two editions of the recipe.
    Is it a typo or what?

    1. MaryJane Robbins

      The water in a recipe can vary quite a bit in different seasons, so it’s always a good idea to start with the smaller amount listed in the recipe and add more as the dough requires it to be soft and supple. Use your intuition and if the dough seems dry to you, add more liquid. ‘Tis better to err on the side of wetter dough than dough that is too dry. ~ MJ

  144. Rose Plum

    Well, here goes! I’m making this recipe for the 1st time and -silly tho it may be-I’m so excited! And–nervous.
    My Mom was like the world’s best bread baker, and my sister, Martha, followed in her footsteps–even perfecting cinnamon rolls. If you got to have Martha’s cinn. rolls, you really got The Best! Anyhoo….like I said…here goes! I’ll check-in to let you know how the bread (and my Ego!) turns out 🙂

    1. PJ Hamel, post author

      Lisa, you’ll want to increase the water a bit – try adding 4 teaspoons to start. Other than that, you’re all set with the bread flour. Enjoy! PJH

  145. Lisa

    I usually grind all of my own flour but would like to do a half n half recipe using your white bread flour to lighten it up for sandwiches…do you think I can use the above recipe using my fresh ground wheat or should I use my regular recipe and sub some of your bread flour? Thanks!

    1. The Baker's Hotline

      Hi Lisa-
      It is going to be very difficult to use your own wheat in our recipes and achieve the same results as your protein and enzyme levels I assume are unknown. So you can certainly try our recipes, but just know you will have a very different result than we show. If you have a recipe that has been working well for you, then it may be better to just use some of our white flour in that recipe as oppose to trying to substitute the other way. I hope that helps and if you have any more questions, please feel free to contact our Baker’s Hotline at 1-855-371-2253. Happy Baking! Jocelyn@KAF

    1. PJ Hamel, post author

      Tanya, this one has a touch more butter and a pinch more salt; other than that, one is basically just a reduction in size of the other. Enjoy – PJH

    2. Tanya

      Thanks! I have a 13×4 Pullman loaf pan on the way so I’m hoping the original recipe will work as a pain de mie. My husband loves the flavour of this loaf.

  146. Rhonda Mitchell

    I made this bread for the first time today. Initially I made four loaves,1 for my sister , 1 for my neighbor and 1 for a friend. My friend called to say that she does not like store brought white bread, but she likes this bread and the family will have it for breakfast in the morning ( she said it taste pure unlike store bread with lots of chemicals. I’ve decided to give my sister 2 loaves instead of 1 and I’m making a 5th loaf for my self. Will post tomorrow when I taste it. All of the other loaves were really easy to make and the rising was fool proof. I was pleasantly surprised with the outcome. Thanks KAF.

  147. George Chapman

    The recent email talking about Walter Sands making the bread got me inspired to pull down the old Universal Bread Bucket from its display spot high above the kitchen.
    Among the things my wife and I acquired as necessities 54 years ago when we got married were a bread bucket and a treadle sewing machine. What was good enough for my mother and her mother were all we needed—right?
    The sewing machine hasn’t been used in years but has a prominent spot in the parlor (along with two others) of our 1860s Italianate.

    It has been at least 10 or 12 years since I used the bread bucket. Made one loaf with the swirl and one normal. Other than needing a good scrubbing after the years on the shelf, it performed just as well as when it was made a century ago by Landers, Frary & Clark.

    1. PJ Hamel, post author

      George, thanks for sharing your success with the bread bucket. Unlike you, I have no clue where mine has gone to… I’d best check around, because I know I wouldn’t have given it away. Those tools were a necessity for those baking multiple loaves of bread, “back in the day.” Cheers – PJH

  148. Muleman

    I am pretty new to baking breads. I have been baking quite a bit of sourdough after getting my KAF crock and starter. I made this bread recipe (KA Classic White) a few times,then yesterday while feeding my starter wondered what would happen if I added in a half cup of unfed sourdough starter. I did so, and added a tad more water to make a nice dough. The bread raised quite higher than my other loaves without starter. It came out with a SLIGHTLY denser and almost chewy texture, but so close to the recipe without sourdough starter you would hardly notice. It, too, sliced very thin. So I found a use for my starter instead of discarding some each feeding. I will definitely do it again. I hope there is no reason not to. Like I said I’m new at all this. PS – I bought the KAF digital scale, and am glad I did. It sure saves on doing dishes my simply weighing the ingredients into one bowl.

    1. PJ Hamel, post author

      Ken, that’s a great reminder – you can always use that “discard” starter in a standard bread recipe, by subbing it for equal part of the flour/water, by weight – e.g., if you use 4 ounces (1/2 cup) starter, sub it for 2 ounces (1/4 cup) of the water and 2 ounces (1/2 cup) of the flour. Thanks for sharing – PJH

  149. Sandra Z

    WOW! PJ you did it again! I loved your hoagie rolls and I love this bread! So do my kids. I didn’t have powdered milk on hand so I used milk instead of water. My first loaf was actually two wet (I used 12 oz) but managed to get it in the pan and it was wonderful! Going to redo and hydrate by “eye” before I use the hook. thanks so much!

  150. susan

    made the recipe is written. absolutely fantastic! Decided to make some changes to suit my taste better. Substituted 1 cup of room temperature butter milk, 1 medium white potato,peeled, cooked cooled mashed. Added 1 egg beaten lightly, and substituted vegetable oil for the butter. the recipe I used actually made dough weighing 2 pounds 4 ounces. Removed three quarters of a pound to fit into the 9 inch pan.shape the dough as normal, and loaf number 7 is rising as I type. Use the extra dough to make either flat bread, or better yet, New England style fried dough! This is the easiest sandwich loaf I’ve ever made! And the tastiest! trying to get a friend to try this recipe now! Thank you for an awesome blog!

  151. Erin

    Has anyone made two smaller loaves with this recipe? I only have smaller bread pans. I wonder how I should adjust the baking time if anyone has suggestions.

    1. The Baker's Hotline

      If you are looking to make mini loaves, try baking them at 350 degrees for 18-20 minutes. You shouldn’t need to tent the loaves with foil, but take a peak around the 10-12 minute mark to make sure the tops aren’t over-browning. (If they are, this is the time to cover them with foil.) Also, keep in mind you can always test for doneness using a kitchen thermometer–the internal temperature should reach 190 degrees when it has finished baking. Happy mini bread baking! Kye@KAF

  152. Anu

    How would I adjust the recipe to make two loaves with the usual size bread loaf pan (8.5×4.5)? I just can’t see myself buying yet another pan, and like to make two loaves at once… Thanks!

  153. "Kathleen Paige"

    I am a relative novice in bread baking. I have been baking artisan breads with good success but I am having problems with this recipe. I can’t get it to rise. What am I doing wrong?

    1. The Baker's Hotline

      There can be a wide variety of minute issues that can affect bread rising. Please give us a call at the Hotline so we can finetune your process. Happy baking! Laurie@KAF

  154. Ann C.

    Thanks for the recipes. I always enjoy trying them out and tasting them! I am trying this bread out for first time. I’ve been letting bread doughs rise in the oven (turned off) with door closed and light on, given the cooler indoor Fall temperatures, and that works well for me. Question: is it okay during the last ~10 minutes of the rise, to simply turn oven on to 350*F and let it preheat with bread dough still inside? The reason I ask, in the past when I have taken rising doughs out of oven during preheat, the dough tends to collapse a bit in the cooler kitchen. Even if I put it on top of the oven while it’s preheating, the crest still collapse a bit. Any thoughts on how to resolve this?

    1. The Baker's Hotline

      Amy, the ideal temperature for letting dough rise is about 78 degrees. Often times people try to speed up the rising time by putting it some place warm, and while this may seem like a convenient shortcut it tends to weaken the structure of the bread. Your dough shouldn’t be collapsing when you take it out of the oven to preheat unless your oven is too warm of a place for your rising dough or if it has been left to rise for too long. You should let your dough rise just until the point when you poke your dough, it no longer springs back. Try leaving your dough to rise at room temperature, covered with plastic wrap and a kitchen towel for the entire rising time (just until it has doubled in size). This should give you better all around results! Kye@KAF

  155. Patricia Mitchell

    Just made this recipe without using any mixer. Just kneaded by hand. The dough seemed on the tough side to not light and elastic. Could it be not enough kneading, not enough water or yeast I brought from Canada to California?

    Thx for the help.

    1. The Baker's Hotline

      Patricia, it sounds like you may have inadvertently added too much flour, which is easy to do when you scoop the flour into the cup. When measuring flour by volume for our recipes, we recommend this method. For more help troubleshooting this recipe, please give our Baker’s Hotline a call at 855-371-2253(BAKE). Barb@KAF

  156. Jean Kerry

    Can I use this recipe for cinnamon bread? I like the honey and dried milk used in the recipe and would like to use it for cinnamon bread. Can you freeze the dough after you have it together?

    1. The Baker's Hotline

      Jean, you can certainly use this dough as a cinnamon bread, but be careful how much cinnamon you add to the dough itself, as cinnamon inhibits yeast. This is why the cinnamon is often swirled into the bread rather than added directly to the dough. Here’s a good recipe to provide guidance as to how to do this. Barb@KAF

  157. Judith Hughes

    Made 1/2 the recipe and used only 1/2 tbs of honey. The finished loaf looks beautiful, perfect shape and size; however, after I used a pad of butter on the top of the crust, the firm smooth crust now looks crinkly. Should that happen? Can’t wait to enjoy a sandwich for dinner tonight. 🙂

    1. The Baker's Hotline

      Judith, the wrinkling you noted is common when bread cools and steam is released. It tends to be more prominent in breads that have been allowed to rise too long in the pan before baking, or bread that has risen very quickly (in a very warm spot), as this can cause gas bubbles to collect at the top of the loaf, creating a pocket of air under the crust. Try putting your bread in the oven a bit earlier, and brushing the loaf with melted butter rather than a stick of butter. Barb@KAF

  158. jaclyn

    Awful recipe, not enough liquid to dry. Either cut the flour in half or and an additional cup of liquid.Had to throw out the dough and start over. This time i used the bread bible and it was PERFECT!

    1. The Baker's Hotline

      We’re so sorry to hear that you had such a poor experience with this recipe, Jaclyn. We’re accustomed to hearing pretty positive feedback about this one, and the hydration is fairly typical of a sandwich loaf. As the blog and the recipe itself both note, how much liquid you need will vary depending on the way you measure your flour, the time of year, etc. If you’re interested in giving this (or another of our recipes) another go, we’d love to help you troubleshoot what might have gone wrong. Please feel encouraged to give our Baker’s Hotline a call at 855-371-BAKE, and we’d be happy to chat. Mollie@KAF

    1. The Baker's Hotline

      Sure thing, Theresa! Just make sure you have two 9×5 loaf pans ready to shape and bake in at the same time. Happy baking! Mollie@KAF

    1. The Baker's Hotline

      You’ll need to increase this recipe by about 1.5x in order to have enough dough to fill your large loaf pan. It will likely take an additional 5-10 minutes to bake all the way through; we recommend testing for doneness using an instant-read thermometer (it should reach at least 195-200°F before it’s removed from the oven). Happy baking! Kye@KAF

  159. Amy

    I seem to always have an issue with making bread; although I have no problem with your no knead over night bread. I live in MN and it is currently Jan and quite cold. So I used the 1.5C of water. I had to add 1.25C more of flour! I was quite surprised. I always need to add more than a recipe says. I assume I need to knead the bread until it comes together in somewhat of a ball and pulls away from the sides ( I use a Kitchen Aid to mix). Is that correct?

    1. The Baker's Hotline

      Amy, it does sound unusual that you always need so much more flour than a recipe intends–more frequently, we hear from customers who have the opposite problem. Are you using King Arthur All-Purpose Flour? A lower protein flour would perform differently and may require additional flour to pull together. It sounds like you’ve got the right idea with kneading, but perhaps you’re expecting the dough to come together more tightly than it needs to in the bowl, thus requiring more flour. This video tip demonstrates kneading by hand, but dough kneaded in a mixer will look the same when it’s fully kneaded, so it may help. Feel free to give our Baker’s Hotline a call too at 855-371-BAKE if we can answer any additional questions. Mollie@KAF

    1. The Baker's Hotline

      Hi Kimberly, there are a number of reasons why dough sometimes fail to rise — so many that we actually wrote a full article on our blog called, “My bread didn’t rise!” It outlines some of the most common reasons why dough doesn’t rise as expected, so we recommend starting there to see if you’re able to deduce the cause. If not, please feel encouraged to give our Baker’s Hotline a call at 855-371-BAKE(2253) so we can troubleshoot further. Kye@KAF

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