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	<title>Classic White Sandwich Bread - Revision history</title>
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	<updated>2026-04-15T22:02:24Z</updated>
	<subtitle>Revision history for this page on the wiki</subtitle>
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	<entry>
		<id>https://recipe.mcwebsite.net/index.php?title=Classic_White_Sandwich_Bread&amp;diff=237&amp;oldid=prev</id>
		<title>Toad3k: Created page with &quot;Taken from: [https://www.kingarthurflour.com/recipes/king-arthurs-classic-white-sandwich-bread-recipe King Arthur Flour]   == Ingredients: ==   * 1 cup + 2 tablespoons (303g)...&quot;</title>
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		<updated>2020-04-25T15:10:36Z</updated>

		<summary type="html">&lt;p&gt;Created page with &amp;quot;Taken from: [https://www.kingarthurflour.com/recipes/king-arthurs-classic-white-sandwich-bread-recipe King Arthur Flour]   == Ingredients: ==   * 1 cup + 2 tablespoons (303g)...&amp;quot;&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;Taken from: [https://www.kingarthurflour.com/recipes/king-arthurs-classic-white-sandwich-bread-recipe King Arthur Flour]&lt;br /&gt;
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== Ingredients: ==&lt;br /&gt;
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* 1 cup + 2 tablespoons (303g) to 1 1/2 cups (340g) lukewarm water*&lt;br /&gt;
* 1 heaping tablespoon (32g) honey&lt;br /&gt;
* 2 1/4 teaspoons instant yeast&lt;br /&gt;
* 1 3/4 teaspoons salt&lt;br /&gt;
* 2 tablespoons (28g) soft butter&lt;br /&gt;
* 4 cups (482g) King Arthur Unbleached All-Purpose Flour&lt;br /&gt;
* 1/3 cup (47g) Baker&amp;#039;s Special Dry Milk or 1/2 cup (42g) nonfat dry milk&lt;br /&gt;
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== Process: ==&lt;br /&gt;
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* 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&amp;#039;t be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.&lt;br /&gt;
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* Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it&amp;#039;s become quite puffy, though not necessarily doubled in size.&lt;br /&gt;
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*Gently deflate the dough, and shape it into a fat 9&amp;quot; log. Place it in a lightly greased 9&amp;quot; x 5&amp;quot; or 10&amp;quot; x 5&amp;quot; loaf pan.&lt;br /&gt;
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*Cover the pan, and let the dough rise for 60 to 90 minutes, till it&amp;#039;s crowned 1&amp;quot; to 1 1/2&amp;quot; over the rim of the pan. Towards the end of the rising time, preheat the oven to &amp;#039;&amp;#039;&amp;#039;350°F&amp;#039;&amp;#039;&amp;#039;.&lt;br /&gt;
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* Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it&amp;#039;s golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.&lt;br /&gt;
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* 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.&lt;br /&gt;
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== Thoughts: ==&lt;br /&gt;
* Delicious!!!&lt;br /&gt;
* An egg wash may make the top crust look more attractive&lt;br /&gt;
* Per comments, many people double the recipe and divide among 3 loaf pans for more regular-sized loaves.&lt;/div&gt;</summary>
		<author><name>Toad3k</name></author>
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