Reviews you can trust.
See why.White Sandwich Bread
Which slice is best?
Top Picks
Arnold Country White Bread
What You Need To Know
With all the hype about artisanal bread, the sliced stuff in the plastic bags doesn’t get much attention these days, but it should. Many families still go through a loaf or two of sandwich bread every week. So why not buy the best? We gathered eight leading brands of white sandwich bread, in country styles with larger slices whenever possible, and held a blind tasting.
For our firs...
Everything We Tested
Recommended
"This is what I expect from sandwich bread," wrote one taster of our top-rated brand. Others agreed, praising its "perfect structure" and "subtle sweetness."
Tasters deemed this top-rated bread "well balanced," "likeable," and "flavorful (for white bread!)," with a "familiar" taste that was "not overly sweet—just enough."
Not Recommended
This upscale version of the bread many of us grew up with was panned as "rather dry and cardboard-like," with a "blah" flavor and "slightly sour aftertaste."
Described as "classic packaged American white bread," this "squishy" bread had a "strong sour flavor" and a "texture like cotton candy" that turned off tasters.
There were few fans of this bread, which was described as "tasteless," "too soft," and "borderline gummy."
"Who calls this fluff ‘bread’?" asked one taster of this "really soft and spongy" bread with "nonexistent" flavor. More "like eating air" than bread, said another.
Tasters found this "plasterboard sample" to be so "coarse and dry" that it would be "great for exfoliating your feet"; otherwise, a "waste of flour."
This "gutless" bread was deemed "ridiculously soft and bland," with a "plasticky" flavor that "tastes like additives."
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.