There’s something deeply comforting about a soft, tender loaf of white sandwich bread—the kind that toasts perfectly, holds up to a generous smear of butter, and makes the ideal canvas for a grilled cheese or PB&J. Few recipes capture that nostalgia better than Walter Sands’ Basic White Bread from King Arthur Baking. Walter Sands, who served as president and owner of the King Arthur company from 1943 to 1968, baked this bread faithfully once a week for years. Arthritis made hand-kneading difficult, so he relied on a hand-cranked bread bucket that turned out hundreds of fragrant loaves over the decades.
The team at YaDa Chef has taken that beloved formula and given it a thoughtful revision—folding in an active sourdough starter for deeper flavor and a more complex crumb, while still delivering the soft, even texture perfect for everyday sandwiches. Baked in a Pullman loaf pan, the result is a rectangular, uniform loaf with a tender crust and pillowy interior.
1 cup + 2 tablespoons, to 1 1/4 cups (9 to 10 ounces)/(255g to 283g / 255ml to 283ml) lukewarm water*
1 heaping tablespoon (21g) honey
1 cup (227g) active bubbly sour dough starter
⅛ teaspoons (.4g) instant yeast
1 3/4 teaspoons (10.5g) salt
2 tablespoons (28g) soft butter
4 cups (17 ounces)/482g King Arthur Unbleached All-Purpose Flour (we use our own mix)
1/3 cup (37g) Baker’s Special Dry Milk or 1/2 cup (34g) nonfat dry milk granules
*Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
Add all ingredients except dry instant yeast to the mixing bowl of a stand mixer. Mix with the dough hook, scraping down when necessary. Once mixed, knead for about 10 minutes. They say they’ll invalidate your warranty if you don’t comply. If you mix on medium you can cut the “kneading” down to 5-6 minutes.
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.
Place the dough in a lightly greased bowl. Cover it, and let it rise for 60 to 90 minutes. It should double in size. Gently deflate the dough, and shape it into a rough rectangle, about 8 inches/20cm long on the longer side. Sprinkle with the dry instant yeast. Fold the dough over in thirds, like a letter. Roll out again, and fold into thirds again. Roll the rectangle, lengthwise into a 9 inch/23cm log. Place it in a lightly greased pullman loaf pan13 x 4 x 4 inches/33 x 10 x 10cm. Tent the pan with lightly greased plastic wrap. Let the dough rise for 60 to 90 minutes, till it’s very puffy. The dough should come up to just below the rim.
Towards the end of the rising time, preheat the oven to 350f/180C/Gas 4. Slide the top closed. Place it in the oven and throw ¼ cup/60ml water on the inside. Shut the door quickly. Bake for 35-40 minutes. 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 (optional).
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