Recipe

King Arthur Flour Perfect Sandwich Bread

A soft, sturdy sandwich loaf with a tender crumb, golden top, and that clean slice you want for toast, grilled cheese, and lunchbox sandwiches.

By Matt Campbell

•

4.8

A golden brown homemade sandwich bread loaf cooling on a wooden cutting board on a bright kitchen counter

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If you have ever bought a bag of King Arthur Flour and thought, okay, now what do I bake that will actually get used, this is the loaf. It is the kind of bread that disappears quietly. One slice becomes toast. Two slices become a grilled cheese. Four slices turn into peanut butter sandwiches that somehow taste better when the bread is homemade.

This recipe leans on the King Arthur approach I love most: accessible ingredients, solid technique, and just enough nerdy detail to keep you out of trouble. You will get a soft crumb, a gentle sweetness, and a loaf that holds up to slicing without crumbling like sad confetti.

Measured flour, yeast, sugar, salt, butter, and a mug of warm milk arranged on a clean kitchen counter in natural light

Why It Works

Bread flour earns its keep. King Arthur Bread Flour has higher protein, which builds a stronger gluten network. That means a taller loaf and slices that do not fall apart in your hand.
Milk plus butter equals cozy. Milk softens the crumb and adds flavor, while butter keeps the texture tender for days.
One good knead, two good rises. A smooth, elastic dough plus proper proofing (first rise for structure, second rise for lift) is the difference between “fine” and “whoa.”
A controlled bake. Baking to temperature (not vibes) gives you a loaf that is fully set inside with a golden, not-too-thick crust.

Pairs Well With

Storage Tips

Room temperature: Let the loaf cool completely, then store in a bread bag or airtight container for 3 to 4 days. If your kitchen runs humid, keep it tightly sealed to prevent drying.

Freeze for later: Slice the loaf first, then freeze in a zip-top bag with as much air pressed out as possible for up to 2 months. Toast slices straight from frozen.

Do not refrigerate: The fridge stales bread faster. If you need longer storage, freeze it.

Common Questions

Can I use King Arthur All-Purpose Flour instead of bread flour?

Yes. The loaf will be slightly less tall and a bit more tender. Hold back a couple tablespoons of flour during mixing because AP flour can absorb a little differently.

How do I know when the dough is kneaded enough?

You want a smooth dough that feels elastic and slightly tacky, not sticky. If you pinch off a small piece and stretch it, it should form a thin “window” before tearing.

What if my dough is not rising?

Most of the time it is temperature. Move the dough to a warmer spot, like an oven that is turned off with the light on. Also check your yeast expiration date.

Can I make this dairy-free?

Yep. Use warm unsweetened oat milk (or another plant milk) and swap butter for a neutral oil or plant-based butter. The flavor will shift slightly but it still bakes up soft.

How do I get clean slices?

Let the loaf cool at least 1 hour before slicing, and use a serrated bread knife. Warm bread is delicious, but it slices like a pillow.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl or stand mixer with dough hook
Measuring cups and spoons (or a kitchen scale if you have one)
9 x 5-inch loaf pan
Clean kitchen towel or plastic wrap
Instant-read thermometer (helpful for doneness)
Wire rack for cooling

I love ambitious cooking, but bread is where I want things reliable. This loaf is my “reset button” recipe. When the week gets loud and I am tired of thinking, I make sandwich bread. The dough is forgiving, the steps are clear, and the payoff is very real: a warm loaf on the counter that makes even a basic turkey sandwich feel like you tried.

King Arthur Flour Perfect Sandwich Bread

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 to 35 minutes

Total Time 2 hours 50 minutes

Servings 1 loaf (about 12 slices)

Ingredients

3 1/2 cups (420 g) King Arthur Bread Flour, plus more as needed
2 1/4 teaspoons (1 packet) active dry yeast or instant yeast
2 tablespoons sugar
1 1/2 teaspoons fine salt
1 cup warm milk (about 105°F to 110°F)
1/4 cup warm water (about 105°F to 110°F)
3 tablespoons unsalted butter, softened
1 large egg (optional but recommended for richness)
Neutral oil or softened butter, for greasing the pan

Hands kneading soft bread dough on a lightly floured countertop with a wooden rolling pin nearby

Instructions

Mix the dry ingredients. In a large bowl (or stand mixer bowl), whisk together the bread flour, yeast, sugar, and salt.
Add the liquids and fat. Pour in the warm milk and warm water, then add the softened butter and the egg (if using). Mix until a shaggy dough forms.
Knead until smooth. Knead by hand on a lightly floured counter for 8 to 10 minutes, or in a stand mixer on medium-low for 6 to 8 minutes. The dough should be smooth and elastic, and only slightly tacky. If it is sticky, add flour 1 tablespoon at a time.
First rise. Place the dough in a lightly greased bowl, cover, and let rise until doubled, 60 to 90 minutes depending on room temperature.
Shape the loaf. Grease a 9 x 5-inch loaf pan. Gently deflate the dough, then press it into a rectangle about as wide as your loaf pan. Roll up tightly into a log, pinch the seam closed, and place seam-side down in the pan.
Second rise. Cover and let rise until the dough crowns about 1 inch above the rim of the pan, 45 to 75 minutes.
Bake. Preheat the oven to 350°F. Bake for 30 to 35 minutes, until deep golden brown. For best accuracy, the center of the loaf should read 190°F to 195°F.
Cool like you mean it. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack and cool at least 1 hour before slicing.