White Sandwich Bread

After all of the heavy eating during the holidays, I was craving a light soup and salad dinner. My daughter is always asking for Tomato Soup, so I made this bread to serve with it so that it would be a substantial enough meal for my husband. It was a bribe of sorts, as I usually do not support the consumption of white bread. 😉

This wonderful bread recipe was adapted from a favorite book, Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King. I halved the recipe and adapted the recipe to use a bread machine. My family loved it!

Yield: one standard loaf

  • 2 1/2 T warm water
  • 1 cup warm milk (I used 1 percent)
  • 1 1/2 T unsalted butter, cubed
  • 2 1/4 cups all-purpose flour
  • 1 1/2 T granulated sugar
  • 1 tsp coarse salt
  • 2 1/2 tsp bread machine (dry) yeast
  1. Combine warm water, warm milk, and butter in the bread machine loaf pan.
  2. Place flour over the top, using a knife to spread it evenly into the corners of the pan.
  3. Sprinkle the sugar and salt over the top of the flour.
  4. Make a well in the center of the dry ingredients and add the yeast.
  5. Set the bread machine to 1 1/2 pound standard loaf and start.

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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!

3 responses to “White Sandwich Bread

  1. Love the texture of the bread Josette!

  2. Sandhya

    Josette, The bread looks perfect! Nothing like home made bread, right?
    I occasionally give into making the white bread too. 🙂

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