If you don’t have a bread machine stop reading now.
This post is only for the privileged kitchen adorned with the most efficient of bread machines. For those who still crave a soft loaf perfect for butter slathering, french toast, grilled cheese, and garlic bread, I’ll oblige you with a link to my favorite sandwich bread made with the strudy Kitchen Aid mixer, or by hand, for those who enjoy the tactile kneading experience, as I do.
When a friend propositioned me to take on the challenge of finding a great soft sandwich bread recipe for her bread maker, I kindly obliged, proudly carrying her Sunbeam bread machine out the door to find it’s momentary home in my petite kitchen. Much to my surprise, the very first golden loaf came out perfectly. We’re talking bread machine perfection here. Honest.
This recipe makes a 1.5 lb. loaf of soft, tender bready goodness. It wasjust as amazing straight out of the pan smothered in butter, made as grilled cheese, and for snacktime. I sincerely consider this bread perfection- bread machine style. This is made an even more exceptional remark considering I altered the original recipe to use about 1/3 whole wheat flour, which tends to make loaves heavier and tougher. In this case, there was absolutely no telltale sign of ww flour flavor-wise or in texture. I guess that would be great for a health conscious family with a member or two against whole-grain bread consumption. All I know is that it certainly works for me…and I may shed a tear if I don’t fully stock my freezer with this loaf before returning the bread machine.
Tender Bread Machine Sandwich Loaf
Adapted from here
- 1 cup plus 1T. warm water (20 sec. microwave usually does the trick)
- 1 egg
- 4 1/2 teaspoons vegetable oil
- 2 cups AP flour
- 1 1/4 cups whole wheat flour
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 2-2 1/4 teaspoons active dry yeast Start with 2 1/4 and reduce amount next time if rises too high
- In bread machine pan, place all ingredients from flour through yeast in order as recommended by the manufacturer.
- Select the basic bread setting.
- Check dough after 5 minutes of mixing, if needed add 1-2T of water or flour.
- Bake as normal.
- Remove from pan 5 minutes after baking stops. Allow to cool on wire rack, or on cutting board, rotating loaf every 5-10 minutes to allow even cooling so that one side doesn’t get damp.