Classic Sandwich Bread

My husband is obsessed with fresh bread. I grew up pulling slices of bread out of the freezer and toasting them. I do have an appreciation for fresh bread now! 🙂

Having a bread machine is wonderful- this is one of the standard breads that we make. This recipe is adapted from King Arthur Flour. I modified it (simplified it!) to make it using a bread machine. I also incorporated white whole wheat flour.

The bread has a golden crust and a soft, sliceable texture. It’s great for French toast too.

Yield: 1 loaf

• 3 cups unbleached all-purpose flour (1/2 amount can be substituted with whole wheat flour or white whole wheat flour) (I used 2c all-purpose & 1c white wheat)
• 1/2 cup milk, room temperature (skim, 1%, 2% or whole, your choice)
• 1/2 to 2/3 cup hot water, enough to make a soft, smooth dough
• 4 T melted unsalted butter, vegetable oil, or applesauce
• 2 T granulated sugar
• 1 1/4 tsp coarse salt
• 1 packet active dry yeast dissolved in 1 T warm water OR 2 tsp instant yeast

Bread Machine Method:

1. Place wet ingredients and salt in the bottom of the pan of your machine.
2. Top with flours and sugar. Spread the flour to the corners of the pan.
3. Make a well in the center of the flour and add yeast.
4. Set machine to 1 1/2 pound, basic loaf.
5. About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple.
6. Complete baking in machine.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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