Classic Sandwich Bread
PJ Hamel · kingarthurbaking.com · 16
Against 150 white sandwich bread recipes
More fat than 96% of recipes and more sugar than 79%.
How it compares
Against the typical loaf: the median of 150 white sandwich bread recipes, per 100 g of flour.
- More fat than 96% of recipes: 16% of the flour weight against the typical recipe's 8%, about twice as much.
- More sugar than 79% of recipes: 6.9% of the flour weight against the typical recipe's 4.2%.
- Salt above the middle half: 2.2% of the flour weight against the typical recipe's 1.9%, more than 74% of recipes use.
Ingredients (7)
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour360 g
- 1/2 cup (113g) milk, (skim, 1%, 2% or whole, your choice)*113 g
- 1/2 to 2/3 cup (113g to 152g) hot water, enough to make a soft, smooth dough* (see "tips," below)113 g
- 4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil57 g
- 2 tablespoons (25g) granulated sugar25 g
- 1 1/4 teaspoons (8g) table salt8 g
- 2 teaspoons instant yeast≈ 6 g
flour 360 gbatter 682 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 150 recipes. Shaded: the middle half. Tick: the median.
- Liquid63% · 46th percentile · median 64%
- Fat16% · 96th percentile · median 8%
- Sugar6.9% · 80th percentile · median 4.2%
- Salt2.2% · 78th percentile · median 1.9%
- Yeast1.7% · 73rd percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 30 to 35 minutes
- median 33 minutes
Keep exploring
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Nearest by baker's percentages: liquid, fat, sugar, salt, yeast.
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