Back to Basics: White Sandwich Bread

Something possibly strange about me is that when I learned to make bread, I first learned how to make beautifully light loaves of100% whole wheat bread. (Thanks to Bruce and Carla Crane, the owners of our store.) A basic white sandwich bread was my downfall. It seems that it’s usually the other way around. But either way, sometimes I just want white bread. And since I’ve had several requests from our customers for some instruction on a good white loaf, I decided that there’s no time like the present to do that. Oh, but remember that white bread was my downfall? Every time I made white bread, it would end up dense and kind of flat. It was great for French toast, but not much else. Not sure I should be the one to tell people how to make good white bread. So about 3 months ago, I went on a search for a great recipe for white sandwich bread and tried to figure out why mine always ended up so dense. I tested, failed, tested some more, succeeded, tested some more, failed, and tested some more. I did finally succeed and I’m now able to duplicate the same perfect loaf every time. Kitchen Kneads is your one-stop shop for quality grains, flour, kitchen appliances, and other ingredients. Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions?
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