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 from King Arthur Flour, I modified it (simplified it!) to make it in a bread machine. The bread has a golden crust, and a soft, sliceable texture. It’s great for French toast too.

• 3 cups King Arthur Unbleached All-Purpose Flour (1/2 amount can be substituted with whole wheat flour or white whole wheat flour)
• 1/2 cup milk (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 butter or vegetable oil (or applesauce)
• 2 T sugar
• 1 1/4 tsp 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. Top with flours and sugar. Make a well in the center of the flour and add yeast.
2. 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.
3. 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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