Hello, Um Fatima.

For a soft, white sandwich bread, I use equal parts all-purpose flour and bread flour. I have found that the higher gluten content of bread is needed, so that the bread will not be crumbly. I have tried higher ratios of all-purpose flour to bread flour, but the results were too crumbly.

The King Arthur brand of all-purpose flour has a gluten content in between that of typical all-purpose flours and bread flours (at least as found in U.S. grocery stores), so it is ideal for a white sandwich bread. I believe King Arthur ships internationally.

For slicing a sandwich loaf into thin slices for finger sandwiches, I wrap and freeze the loaf overnight, then cut with a serrated knife. The slices come out paper-thin and perfect! I even make the sandwiches right on the frozen slices; it's easier to spread fillings when the slices are still firm. They defrost in no time at all.

All best,

Sandy