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This sandwich bread can be made entirely with whole wheat flour, but I like using a mix of all-purpose and whole wheat flours, which produce a soft, light, and sturdy loaf, one that appeals, most importantly, to both toddlers and adults alike. //

Walter Sands’ Soft Sandwich Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews


Adapted from the King Arthur Flour Cookbook 

After attending a King Arthur Flour baking tour last fall, my friend Katie posted detailed notes on what she learned along with the recipe for Walter Sands’ Basic White (or Whole Wheat) Bread. She also explains how to do a “head-and-shoulders” shaping technique, which helps prevent air pockets from forming in the finished loaves.


  • 2.25 cups (508 g) lukewarm water
  • 2 tablespoons (26 g) sugar
  • 2 teaspoons (7 g) instant yeast or active dry yeast
  • 1/2 cup (56 g) powdered buttermilk or nonfat dry milk
  • 2 tablespoons (30 g) soft butter
  • 6 cups (765 g) unbleached all-purpose flour
  • 5 teaspoons (15 g) kosher salt


  1. (Note: I do this in my stand mixer.) Pour the warm water into a mixing bowl. Add the sugar and then the yeast.
  2. When the yeast is bubbling, add the butter, the dry milk, the salt, and the flour. Using the dough hook, knead the dough until it begins pulling away from the sides of the bowl and clings to the hook, about 8 minutes total. 
  3. Place the dough in a greased bowl, turn it over to coat all sides, and cover the bowl. Let it rise in a draft-free place until doubled, 1 to 2 hours. Deflate the dough, and divide it in half. Form into loaves and place in well-greased 8 1/2″ x 4 1/2″ loaf pans. Let rise until the dough domes an inch above the rim of the pans, another hour or so.
  4. After the dough has been rising for 30 minutes, preheat the oven to 350°F. When the loaves are sufficiently risen, bake for 30 to 35 minutes, or until nicely browned. Remove from the oven and tip the breads out of their pans. Place on a rack to cool completely before slicing.

Bacon, Avocado, Sprouts

Preheat oven to 400ºF. Place bacon on a sheetpan and cook for 15 minutes or until bacon is crispy and evenly cooked. Transfer to plate to cool. Spread mayonnaise to taste on one slice of sandwich bread. Top with sliced tomato. Top with bacon. Top with sliced avocado. Top with sprouts. Top with remaining slice of bread. Eat.

Tuna, Salmon or Smoked Trout Salad

Note: Tuna is overfished. American Tuna is one brand that is certified as sustainable by the Marine Stewardship Council. If you can’t find American Tuna (or another brand of sustainably fished tuna), canned wild Salmon (also look for the MSC label) is a good option and so is canned smoked trout. Seafood Watch considers U.S. farm-raised trout to be a “Best Choice” option. I love smoked trout in this very simple salad:

Place tuna, salmon or smoked trout in a bowl. Add finely diced red onion (about 1/2 of a small onion), a spoonful or two of mayonnaise, and a spoonful of relish. Mix, taste, adjust, etc. Spread mayonnaise to taste on one slice of sandwich bread. Top with tuna salad. Top with sprouts. Top with remaining slice of bread. Eat.

Peanut Butter and Jelly

I think you’ve got this one.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes