Sara Lee Whole Grain White Bread (20 oz., 2 pk.)

by Sara Lee |
Item # --

About this item

  • Soft and smooth
  • Made with 35% whole grain
  • Good source of calcium, fiber, vitamin D and folic acid
  • Great for sandwiches
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Enjoy the soft texture and mild flavor of Sara Lee Whole Grain White Bread—great for making sandwiches and more.

Why Use Sara Lee Whole Grain White Bread?

With a satisfying taste, Sara Lee white bread is a favorite of kids and adults. It's smooth and light, making it easy to eat. Since it's ready to eat, this Sara Lee bread makes it simple to create lunch for work, home and school. It's ideal for making PB&J sandwiches or finger foods, or topping with your favorite lunch meat, lettuce and tomatoes. This bread comes in a convenient pack of two loaves that's easy to place in a bread box or a pantry. Besides home, it can also be used in restaurants and cafeterias.

Is Sara Lee Whole Grain White Bread Nutritious?

Made with 35% whole grain, this Sara Lee white bread is a good source of fiber and folic acid. It doesn't contain any high fructose corn syrup, trans fat, artificial colors or flavors. What it does have is calcium and vitamin D.

Delicious Recipes

Aside from making tasty sandwiches, you can use this Sara Lee bread in many recipes.

  • Create French toast roll-ups. First, trim off the crust and flatten the bread with your hands. Second, arrange the bread on a cutting board or baking sheet and spread cream cheese on each slice. Next, apply small amounts of fresh fruit like strawberries and roll it up. Finally, dip each roll into an egg wash and place into a skillet. Cook until golden brown and sprinkle with powdered sugar.
  • Make a breakfast casserole by cooking up sausage in a skillet along with mushrooms and bell peppers. Mix eggs, milk, mustard and salt in a bowl. Add pieces of Sara Lee bread, cheddar cheese, and the cooked sausage with veggies into the mixture. Pour into a casserole dish and bake.
  • Use this bread for making appetizing chicken pockets for a party. Just combine cooked and shredded chicken with buffalo sauce in a skillet. Use a ravioli press to make the bread into rectangular shapes. Place a few tablespoons of the chicken with sauce in the center of one piece of bread and brush edges with an egg wash. Top it with another slice and use the ravioli press to seal them together. Heat up cooking oil in a skillet and fry the pockets until brown. Cool and enjoy with a ranch dip.
  • Create delicious meatballs with Sara Lee white bread. Remove the bread crust, cut into cubes and then soak in milk for about five minutes. Add eggs, parsley, onions, garlic, salt, pepper and Parmesan cheese. Combine ground pork, beef and veal to the mixture. Make into ball shapes and cook in skillet until done.

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