Bread Machine White Sandwich Bread

Print Recipe

5 from 2 votes

Prep Time10

Cook Time30

Resting Time1 30

Total Time2 10

Course: Sides

Cuisine: American

Servings: loaf

Calories: 68kcal

Author: Carolyn Hetke

Ingredients

½ cup milk
½ cup plus 2 Tbsps water
2 tsps butter melted
¼ teaspoon salt
¾ teaspoon sugar
2 cups all purpose flour See Notes. You may need an additional ½ cup of flour.
1 teaspoon yeast

Instructions

Combine milk, water and butter.
Combine flour, salt and sugar in separate bowl.
Add ingredients to your bread machine in order your manufacturer suggests. Mine is wet, flour mixture, then yeast.
If you are going to use the bread machine to take your loaf through the baking cycle set your machine to a Basic bread cycle. See the Note below.
If you want to shape and bake it yourself set your machine to the dough cycle.
Note: For either basic bread or dough cycle - check after 10 minutes to see if the dough is the right consistency.
If the dough looks wet and sticky and sticks to your finger it's too wet and needs more flour. Add flour 1 tablespoon at a time until the dough becomes a smooth ball.
If the dough looks shaggy and rough it is too dry and needs more water. Add water 1 tablespoon of water at a time until it becomes a smooth ball.
(Based on a reader's comment she had to add up to a half cup of flour to get the right consistency. Remember flour amounts in a measure cup can vary widely depending on how packed or fluffy the flour is coming out of the container.)
Make your adjustments to the dough bit by bit because there is no going back!
Remove the dough after the 2nd knead. Set a timer so you know when to interrupt the cycle. (mine is after 30 minutes). Spray a loaf pan with cooking spray. Remove the dough. It will be very sticky so use a bit of flour on your hands and work surface so you can shape into a loaf in the pan.
Cover with a clean towel and allow dough to rise in the loaf pan for 60 minutes.
Heat oven to 375 degrees and bake about 30 minutes. The loaf should sound a bit hollow when you tap it on the top. If you have an instant read thermometer check for internal temperature of 190° F.
Allow bread to cool completely before slicing. Use or freeze within a day or two.

Notes

Based on fourteen ½" slices:

Nutrition