KING ARTHUR'S CLASSIC WHITE SANDWICH BREAD
This signature white sandwich loaf, an updated version of King Arthur's popular Walter Sands Basic White Bread, is the "go-to" bread for breakfast toast, brown-bag PB & Js, or a grilled-cheese-and-soup supper for many of us here at King Arthur Flour. Just like King Arthur Flour itself, this bread is classic, reliable, and your best friend in the kitchen. And who was Walter Sands? The Sands family became associated with King Arthur Flour in 1820, 30 years after the company's founding. Walter headed up the company from 1943 to 1968, when his son, Frank, took over as president. Frank led an effort that made King Arthur a national brand by the turn of the 21st century; several years ago he and his wife, Brinna, sold the company to us, the employee-owners. Frank and Brinna are still the inspiration behind King Arthur's long-time quest: to serve our community, do the right thing, and provide Americans with the best flour in the world. We honor their legacy with this bread. Follow our step-by-step photos for making this bread at our blog, flourish, and watch the how2heroes video for a cinnamon-swirl variation.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Mix all of the ingredients in the order listed, and mix and knead - by hand, or using a stand mixer - to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands. 2) Place the dough in a lightly greased bowl or other container. Cover it, and let it rise at room temperature until it's very puffy, 1 to 2 hours.3) Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" loaf pan.4) Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1 1/2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.5) Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.6) Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.Yield: 1 large loaf, about 18 servings.
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