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!

6 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. 🙂

  3. Jennifer Rogers

    I have a few questions, by warm in this recipe do you mean 70-80 degrees like with the bread machine brioche recipe? also I just tried this recipe and I misread the yeast as 2.5 tablespoons instead of teaspoons ( I am cook by nature not a baker, so I do not usually have to measure much) so I will be trying the recipe as written again probably tomorrow, I am also wondering why you used all purpose flour for this one and bread flour for the brioche and I am wishing that we didn’t have to deal with all this teaspoon and tablespoon non sense 🙂 Your Brioche recipe was wonderful and I actually seemed easier to me than the one for white bread !!

    • Yes- the lukewarm water is between 80 and 100 degrees. I believe all-purpose flour is used because the resulting bread is a little bit lighter, but it may be just because it’s a more common flour to have on hand. I’m sure bread flour would work well too. Happy you’re making these great bread machine breads! 🙂

  4. Pingback: White Sandwich Bread | homethoughtsfromabroad626

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