Traditional recipes

Perfect sandwich bread machine recipe recipe

Perfect sandwich bread machine recipe recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Bread
  • White bread

This bread can be made with white or brown flour. Perfect for sandwiches.

Dorset, England, UK

20 people made this

IngredientsMakes: 1 white loaf

  • 300ml tepid water
  • 525g strong bread flour
  • 8g sugar
  • 13g table salt
  • 45g soft unsalted butter
  • 7g fast action bread machine yeast

MethodPrep:2min ›Cook:3hr ›Ready in:3hr2min

  1. Put the ingredients in your bread machine tin in the order I listed them on here. Make sure the salt and yeast are at either end of the tin. Form a small well in the flour to pour the yeast in to prevent it from touching any other wet or oily ingredients.
  2. Run on a normal basic white setting for a 900g loaf.


If you want this as a brown version try dividing the weight of the white by three, one third brown and two thirds white. This will produce a brown loaf.

Recently viewed

Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

We loved it, we reduced the salt to 10g but the texture is so soft and the crust it lovely. I have uploaded a picture of the outcome (sorry about the tea towel) - we also used the same mix for dough to make rolls, equally as good and soft.-07 Nov 2017

I think this recipe is perfect, soft crust, cloud like innards with a divine taste, plus it's my recipe so what's not to love-16 Jul 2013

Bread Machine Bread - Easy As Can Be

King Arthur Unbleached All-Purpose Flour is perfect for bread machines. Its relatively high protein level (11.7%), and the quality of that protein, allows you to use it in recipes calling for either bread flour or all-purpose flour. This recipe makes a reliably high-rising loaf, with soft, springy texture and nicely balanced flavor.


For large (1 1/2 to 2-pound) machine

  • 1 cup (227g) lukewarm water
  • 1/3 cup (74g) lukewarm milk
  • 3 tablespoons (43g) butter
  • 3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons (35g) sugar
  • 1 1/2 teaspoons (9g) salt
  • 1 1/2 teaspoons active dry yeast or instant yeast
  • 2/3 cup (152g) lukewarm water
  • 1/4 cup (57g) lukewarm milk
  • 2 tablespoons (28g) butter
  • 2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour
  • 5 teaspoons sugar
  • 1 1/4 teaspoons (8g) salt
  • 1 teaspoon active dry yeast or instant yeast


Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Put all of the ingredients into your machine in the order recommended by the manufacturer.

Program the machine for basic white bread, and press Start.

When the loaf is done, remove the pan from the machine. After about 5 minutes, gently shake the pan to dislodge the loaf, and turn it out onto a rack to cool.

Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months.

Our Favorite Sandwich Bread

For sandwiches, toast, and French toast, you just can't beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily slice-able texture.


  • 1 cup (227g) milk
  • 2 tablespoons (28g) butter
  • 2 teaspoons instant yeast or active dry yeast
  • 2 tablespoons (25g) sugar
  • 1 1/4 teaspoons (8g) salt
  • 3 cups (361g) King Arthur Unbleached All-Purpose Flour


Heat the milk to a simmer, and pour it over the butter in a large mixing bowl. Let the mixture cool to lukewarm, then add the yeast and sugar.

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.

Once the yeast softens, add the remaining ingredients and stir until the dough starts to leave the sides of the bowl.

Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Add a bit of additional milk or flour if needed — the dough should be soft, but not sticky.

Transfer the dough to a lightly greased bowl, cover, and allow it to rise until puffy though not necessarily doubled in bulk, about 1 hour.

Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf).

Remove the bread from the oven, and cool it on rack before slicing.

Store the bread in a plastic bag at room temperature for several days freeze for longer storage.

Tips from our Bakers

For added whole-grain goodness, substitute King Arthur whole wheat flour (Premium or white whole wheat) for up to half of the all-purpose flour in this recipe. Add an additional 1 to 2 tablespoons milk, if needed, to make a smooth and supple dough as described in step 4.

Besides the simplicity of the process, you’ll appreciate that this sandwich bread recipe yields just 1 loaf. You don’t need a crazy amount of flour, multiple loaf pans, and you’re not left with 2-3 leftover loaves on your hands. (Which wouldn’t necessarily be a bad thing.) Just 1 loaf to prepare, rise, shape, and bake– convenient, approachable, and straightforward. Our recipe for multigrain bread produces just 1 loaf as well.

This recipe is easy as can be. Begin by simply putting all the ingredients into your bread machine. Some manufacturers recommend you add liquids first, some say to add them last. I don&rsquot think it really matters. Just put them in and select the dough cycle.

You can&rsquot walk away just yet. You&rsquoll need to keep an eye on the dough for the first few minutes to make sure the consistency is correct. If the dough seems dry, crumbly, and is not coming together in a ball, add more water a little at a time. If it is wet and sticky, add a bit more flour.

What you are looking for is a smooth dough that clears the sides and bottom of the bread machine, but it should not seem too dense and your machine should not be straining to knead it.

Once the dough looks right, close the lid and let the bread machine run its cycle. When it beeps, your dough should be beautifully puffy. This this recipe has no fat so it rises very well.

Prepare a cookie sheet by placing a sheet of parchment paper on top and dusting it with cornmeal.

Turn the dough out from the bread machine pan onto a lightly floured surface and divide into eight pieces (or twelve if you want smaller bread rolls). To shape the dough into rolls, pinch the bottoms and allow the tops to smooth out on their own. Don&rsquot mash the rolls down trying to make them smooth. As you shape the rolls, place them onto the prepared cookie sheet.

Cover the rolls with heavily greased plastic wrap and place them somewhere warm to rise, ideally around 90 degrees. A slightly warmed and turned off oven works great.

Keep an eye on them during this second rise, as they can sometimes rise very quickly. Check the rolls at 30 minutes and then again at 45.

Towards the end of the rising time, get the oven ready. Make sure you have two racks in, one a third of the way up and the second a third of the way down. On the lower rack, place a rimmed baking sheet. Preheat your oven to 425 degrees.

When the oven is hot, pour a cup of water on the sheet to create steam. This helps give the rolls a great crust. Immediately place the rolls inside and bake them for 15-19 minutes. The baking time varies a lot because a lot depends on how quickly your oven gets back up to temperature after the steam brings it down.

Once the crust is golden brown, remove the rolls and place them on a wire rack to cool.

Soft Sandwich Oatmeal Bread Recipe For Bread Machine

This is a rare recipe that makes soft bread with the texture that is perfect for sandwiches!

Once you try this amazing bread recipe, you&rsquoll want to make it over and over and over! Healthy homemade bread that is soft and delicious &ndash that&rsquos a true winner!


1 1/4 cups milk
2 tbsp vegetable oil
1/2 cup rolled oats
3 cups flour
2 tbsp sugar
1 tsp salt
1 1/2 tsp active dry yeast

Warm the milk in the microwave (10 seconds at a time) so it&rsquos like your body temperature (it should feel barely warm when you test it with your finger).

Put the ingredients in the bread machine (in the order recommended by your bread machine &ndash either liquid ingredients first or dry ingredients first).

Set the bread machine on the following settings:

Loaf: 1.5 lbs
Crust: Light
Setting: Basic/White Bread (or &ldquoSandwich&rdquo setting if your machine has it)

After the bread machine cycle is done, enjoy your bread :)

Sandwiches made with this bread while it&rsquos still warm &ndash yummmm!

  • 1 cup milk
  • 2 tablespoons butter (melted)
  • 1 large egg
  • 3 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoons active dry yeast

In a bowl or large cup, whisk together the milk, melted butter, and egg. Place the milk mixture, flour, sugar, 1 teaspoon salt, and yeast in the bread machine in the order suggested by your bread machine manufacturer. Run on dough cycle.

Remove finished dough to a lightly floured surface. Roll half of the dough to about 1/4-inch to 1/3-inch thickness. Cut out with a 1 1/2- to 3-inch cutter, depending on the size you need. Repeat with the remaining dough.

Arrange on a lightly greased baking sheet about 2 to 3 inches apart. Cover with a towel and let rise until doubled in size, about 30 minutes.

Preheat the oven to 350 F/180 C/Gas 4.

Bake for 15 to 18 minutes, or until nicely browned. Brush tops with a little butter while they're hot. Let cool on a rack.

How to get the best bread when using a bread machine:

When I bake bread, I want it to be the best. It has to be worth the trouble and all those steps it takes to burn up the calories.

When the ingredients are dumped in a machine, mixed, and then baked right there in the machine, it&rsquos not always the best. Many times, it&rsquos downright awful.

But don&rsquot blame your bread machine or bread maker. After all, it doesn&rsquot have a brain. Human intervention is often required to make the very BEST bread that tastes good, looks good, and compares favorably with anything you can buy at a bakery.

In my book, bread makers are the best kneading machine in the world. So I use them to mix and knead the dough. When the dough cycle completes, grab the dough and work it into the shape of your choice.

Let it rise and stick it in your oven. Don&rsquot take it out until it&rsquos perfectly baked throughout (use a quick-read thermometer if you need to) and golden brown.

You&rsquoll be amazed at how simple most of these recipes are. Even beginners will likely find success, especially if you read and follow all the tips. But you&rsquoll also find some more advanced recipes like the Ciabatta above, Triple-Flavor Monkey Bread, or Bread Machine Brioche. There is truly something for everybody.

How to Make White Bread

Wondering what you’re about to get yourself into? Don’t worry, it’s very easy — so here are the basic steps on how to make your own White Sandwich Bread (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Place the flour, sugar, yeast, and salt in a large mixing bowl and mix to combine.
  2. Separately, add water, melted butter, and egg into a measuring jug and whisk well together.
  3. Pour the wet ingredients into the dry and using your hand, mix to form your dough. It’s really easy to bring the dough together to make a ball.
  4. Knead on your surface for roughly 5-6 minutes to develop the gluten in the flour. Finish by rolling dough into a smooth ball.
  5. Grease your mixing bowl with a little oil and add the dough back in. Cover the bowl with plastic wrap (or a plastic shower cap) and clean towel and allow to rise in a warm place until it has doubled in size, roughly 60 minutes.
  6. After this time knock back the dough and cut into 2 even pieces.
  7. To shape, roll the balls into an oblong shape then tucking and pinching the ends under the loaf. Place loaves into 2 greased 9 x 5-inch bread pans.
  8. Cover again with cling wrap and a towel and allow to proof at room temperature for the second time or until it is risen to the lip of the loaf pans, this will take roughly 45-60 minutes. Don’t cut this time short as your bread needs it to grow.
  9. Carefully egg wash the loaves and pre-heat the oven to 400°F (200°C).
  10. Bake the loaves side by side in the oven for 35-40 minutes or until golden brown.
  11. Allow the bread to cool for at least 30 minutes before slicing as it needs to be cool to cut! Enjoy a sandwich made with your homemade sandwich bread. Store bread covered at room temperature for up to 4 days. It also freezes really well for up to 6 weeks.

Kneading Time

Stella&rsquos loaf required about one minute of mixing (with the dough hook) on low speed and then a good solid 11-12 minutes of kneading on medium speed.

The first pain au lait version I made required 1 minute of mixing (again with the dough hook on low), about 3 minutes of incorporating the butter and then a solid 18 minutes of kneading. To say that my mixer was hot and cranky would be an understatement of epic proportion.

Following a tip from my friend Amy on twitter, for round two I let the dough rest for thirty minutes before adding the butter.

Then, I kneaded for about 6 minutes, let the dough rest another twenty and then finished up with about 6 more minutes of kneading.

This worked out just fine, and my mixer was slightly mollified.

Stella suggests kneading by hand with an assist from your trusty bench knife or dough scraper, but I am just not brave&mdashor patient enough&ndashfor those sorts of shenanigans.

If you&rsquore feeling spunky, by all means go for it, but know that it could literally take an hour.

Yes. I found reference to rice flour tang zhong and corn flour (corn starch) tangzhong here on Samayalarai: Cooking is Divine. I have not tried either method, but since, in the case of the wheat flour, the gluten is taken out of the equation leaving only gelatinized starches, it is my guess that there would be very little difference in the texture of the end products.

Yes. Jeanine asked this question of me the other day. I was able to find a delightful looking Gluten Free Japanese Milk Bread by Nicole on Gluten Free on a Shoestring through a thread on The Fresh Loaf.

I would say a qualified yes to this if a)the properties that Tangzhong brings (longer keeping, soft and springy texture, overall lower gluten) are what you&rsquore looking for and b)you realize that you might need to do some tweaking of your formulas to get them to turn out the way you want. For instance, when using other flours that naturally contain less (or no) gluten&mdashrye and oat come to mind&mdashfurther reducing the gluten by binding up some of your wheat flour in a gel might not give you enough lift. Also, as some mixed flour dough tends to be sticky to begin with, you may end up with soup. So again, I give a qualified yes to this one.

Most of what I have read about Tangzhong is pretty specific. 1:5 is it. But, Stella&rsquos formula calls for a cooked flour starter at a 1:2 ratio: 3oz flour and 6oz water. The resulting water roux has the consistency of mashed potatoes whereas Tangzhong is more akin to pancake batter in texture.

There is always more than one way to skin a cat, and I found reference to several water roux type starters at Shoon Yin&rsquos Recipes, all made a bit differently and all with different ratios of flour to water.

Amish Bread Recipe for the Bread Machine

A bread machine is a kitchen appliance that when used regularly can help save money. The problem is that too many bread machines are collecting dust in a cupboard, where they’re taking up valuable space instead of doing what they’re supposed to be doing. So, get them out and fire them up! Besides, the smell of fresh bread is wonderful on cold, winter days. Here’s a simple, no-fail bread machine recipe adapted from old Amish Friendship Bread recipes:

Amish Bread Recipe for the Bread Machine
2 3/4 C. flour
1/4 C. canola oil (I used vegetable oil)
1 tsp. bread machine yeast
1/4 C. sugar
1/2 tsp. salt
1 C. + 2 Tbsp. warm water

A recipe for Amish bread for the bread machine may be pretty ironic, but it’s also pretty tasty! For this recipe, set your bread machine settings to light crust. Makes a 1 1/2 lb. loaf


  1. Holden

    It is remarkable, rather useful piece

  2. Sahn

    What are the correct words ... Super, great sentence

  3. Oskar

    Yeah. In this blog, at least the commentators are normal .. And then they usually write in the comments all sorts of nonsense.

  4. Glaedwine

    It is a pity that I cannot express myself now - I am late for the meeting. I will be back - I will absolutely express the opinion.

Write a message