Easy Bread Machine Sandwich Bread. This recipe makes a light, tender loaf of bread.
During the month of March, everyone made sourdough. Except me.
Never one to follow the crowd, I pulled out of my bread machine and made loaf after loaf of white sandwich bread.
It’s not that I don’t love sourdough or that I don’t know how to make it. I just…wasn’t in the mood to deal with it.
Sourdough is a delight but it requires an amount of labor that I didn’t have in me during the early days of the quarantine. It needs feeding and care and, well, I wanted something easy. Something reliable. My needs were simple: I wanted a loaf of bread that tasted great toasted and spread thick with butter and jam. (The fact that I couldn’t find any whole wheat flour also influenced my choice, to be honest.)
A friend had been made a loaf of King Arthur’s Easy Sandwich Bread. Her original loaves had turned out too dense and a bit dry.
So she texted me. I looked at the recipe and suggested she replace the water with milk. It’s a simple swap but milk adds a bit of fat, which makes for a tender loaf of bread and the proteins and sugar help the loaf brown.
She tried it and texted me that she loved the bread. So I decided to give it a whirl.
I hadn’t used my bread machine for years. In fact, I considered it cheating. I used it when testing and developing gluten-free recipes but for wheat-based baking? I’d never used the machine.
No time like the present, right?
The loaf turned out as promised: high with a tender, soft crumb.
At this point, I’ve lost count of how many loaves I’ve made. Each one has come out perfectly. Which, at this time in life, is a gift.
Ingredients for Bread Machine Sandwich Bread
- Flour. Your best bet is to use bread flour. I like King Arthur’s bread flour but I’ve also made this loaf with Gold Medal. Both flours performed really well. Happily, this loaf can also be made with all-purpose flour. The difference is the bread doesn’t rise quite as high and the crumb is slightly softer, which is actually fine for sandwich bread.
- Yeast. Use instant or active dry. Both work. I prefer instant yeast because it’s more reliable than active dry yeast.
- Salt. Salt does two important things in bread baking: it adds flavor and controls yeast growth. Use table salt, not Kosher salt.
- Sugar. There’s a little sugar in this bread. It adds a bit of sweetness, of course, but also helps the loaf to brown and enhances the shelf life of the bread.
- Milk and Half and Half. While this isn’t Japanese milk bread, it does remind me of it a little. It’s soft and creamy. The combination of milk and half and half are responsible for this texture and flavor.
- Butter. As you can see, this is a dairy-forward sandwich bread. The butter adds fat, which not only brings flavor to the loaf, it also makes for a soft, tender loaf of bread.
How to Make Sandwich Bread in a Bread Machine.
My bread machine is fairly fancy, if there’s such a thing for bread machines. It’s a Zojirushi and the thing works like a champ. I put the milk, half and half, and butter in. Then the dry ingredients, and I sprinkle the yeast on top.
I don’t even need to heat the milk and half and half because the machine goes through a preheat cycle.
If your machine doesn’t heat the ingredients, warm the liquids slightly before using.
What You’ll Love About This Bread
- It’s easy. You dump the ingredients into a bread machine, push a button, and three hours later, you’ve got bread. Even when there was little I could do, I was able to make this bread.
- It’s soft and tender. The loaf contains milk, half and half and butter, which gives us a soft, tender loaf of bread.
- It makes a perfect loaf. Seriously. The loaf comes out high and tender. It reminds me of the bread emoji. It’s a cartoon bread!
- It makes wonderful toast. If you love a good piece of toast, this is the bread for you.
FAQs: Bread Machine Sandwich Bread
Can I use all milk?
Yes. If you don’t have half and half in the house, replace the amount called for with an equal amount of milk.
Can I use water?
You can but the loaf won’t be as soft or tasty.
Can I use oil instead of butter?
Yes. Bread made with oil lacks the buttery flavor that I find delightful but oil works.
I don’t have yeast. Can I use a combination of baking powder and lemon juice?
No. Sorry. This bread requires yeast.
Tips for Storage
Store in a plastic container or bread bag on your counter for up to four days.
Once it’s cool, cut the loaf with a serrated knife into slices and freeze.
Other Recipes for Comfort Baking
Three Ingredient Peanut Butter Cookies.
Brown Sugar Chocolate Chip Cookies
Bread Machine Sandwich Bread
Ingredients
- 1 cup (225 grams) milk, see note
- ⅓ cup (75 grams ) half and half, see note
- 3 tablespoons (45 grams) softened butter, salted or unsalted
- 3 ¾ cups (450 grams) bread flour, see note
- 3 tablespoons (35g) sugar
- 1 ½ teaspoons salt
- 1 ½ teaspoons instant yeast or active dry
Instructions
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Place the ingredients into the pan of a 1 ½ to 2 pound bread machine in the order recommended by the manufacturer.
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Select the program for basic white bread. Press Start.
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When the baking completes, remove the pan from the machine. Allow the bread to cool in the pan for about 5 minutes. Remove the bread from the pan, sometimes this requires a shake to get the bread out of the pan. Set the loaf on a wire rack to cool.
-
Store, in a bread box, bread bag or well wrapped on the counter for 4 days, or freeze for up to 3 months.
Recipe Notes
Milk and Half and Half
Use lukewarm milk and half and half if your bread machine does not have a preheat cycle.
Paddy says
You mentioned you were using your bread machine to test out gluten free bread recipes. Can you share any of those?
Thanks
Carol Marshall says
Best tasting bread I’ve ever had. The texture is wonderful and it is a very large loaf. I will always use this recipe for white bread!
Elizabeth says
Yay! I’m glad you enjoyed it. This recipe really has become my favorite bread machine loaf! I’m working on a cinnamon raisin bread now.
Chiquita says
This bread is so dangerous! Thanks for such a tasty bread I just started making bread and I can’t get enough of this! I would love to try your cinnamon raisin bread. How is that going?
Elizabeth says
I’m eating a slice of the cinnamon raisin bread right now! (seriously) It should be on the site next week. 🙂
Sherry Jones says
You said to use a 1.5-2 lb bread machine but didn’t say which size to choose. Do I choose 1.5 or 2 LB loaf size on my machine? Thanks.
Elizabeth says
Hi Sherry,
I’d select the two-pound setting. From what I read (and this does vary by brand) the settings are very similar.
Elsa says
I just Made this. Best. Bread. Ever. I didnt have have half & half only 2% milk that’s what i used The crusty top and soft inside is divine. Can’t wait to bake another loaf. And so easy. Thanks for sharing ??
Elizabeth says
Yay! I’m so glad you enjoyed the bread.
Kat Nicalek says
Question, I aquired a chefmate bread machine it had no instructions, my question when it beeps the 3 beeps do I remove the blade that mixes the dough b4 it bakes
Elizabeth says
Hi Kat,
I don’t have a Chefmate machine but usually you don’t need to remove the mixing paddle before baking.
Paul B says
You would remove the paddles (if desired) after the second rise and before the baking cycle.
Ginnie says
My machine instructions say the beeping in the middle of the cycle is when to add nuts or raisins.
Jackie says
I TOTALLY agree!!! I came across this recipe this afternoon and decided to give it a try. Boy am I glad that I did. Everyone loved it!! It’s so full of flavor. My other recipe was voted out and this one voted in. I even accidentally put an extra half teaspoon of salt and you couldn’t even tell. ABSOLUTELY DELICIOUS!!!
Jessica R. says
WOW and YUM! I had fantastic results! Thank you for this tasty bread recipe—it is perfection! :0)
maree connelly says
Hi
Tried your recipe tonight and it is just awesome, no more bakers delight for us
Linda says
Very delicious! The best sandwich bread recipe I have come across! I have been looking for recipes for a muligrain. Any ideas?
Lu Hug says
Things missing from this recipe- Is this a 1.5 or two pound loaf? 1) My machine wants to know. 2) baking instructions fir those of us who prefer to let the machine do the dough-making, but bake in a traditional oven so it’s shaped righ.
Elizabeth says
Hi Lu,
The recipe notes that this is for a 1 1/2 to 2-pound machine.
I haven’t tested the recipe for oven baking. So I can’t speak to that.
Hope this helps!
Happy Baking!
Margo says
You still didn’t answer the question, some of our machines aren’t as fancy as yours and specify that they need a one and a half pound loaf or a 2 pound loaf and your either/or answer doesn’t work for the certain amount of cooking time.
Elizabeth says
Hi Margo,
What’s your machine?
Elizabeth says
The size of this loaf requires a one and a half or two-pound capacity machine. It is too large for a one-pound machine. Most machines do not ask if it’s a 1 1/2 or 2-pound loaf. If yours does, I can try to look it up.
Ekaterina says
I have the same question. I have to choose 1 1/2 or 2 pound program. I have breadman rp550 bread mashing. Thanks for recipe. Looking forward to try it.
Elizabeth says
Ekaterina,
Thanks for letting me know! Let me look into this today and get back to you.
Elizabeth says
Ok! From what I can see, for most machines, the 1 1/2 and 2-pound settings are similar. It looks like this recipe would work best with the 2-pound setting.
For the Breadman machine, for example, the 1 1/2 pound setting uses 3 cups of flour and the 2-pound setting uses 4 cups. This recipe calls for 3 3/4 cups. So, I’d use the 2-pound setting.
I hope this helps!
Georgette Olivier says
I always make the 2 pound, the other are too small it works!
Sky C. says
After using my old Betty Crocker cookbook to do it all by hand several times, I decided to buy a bread machine and compare. The default “traditional white bread” recipe it came with called for all water. It came out completely flavorless and course like corn bread. I’m definitely going to use your recipe (and hope it comes out like your photo) but I don’t have half & half on hand. I have whole milk and heavy (whipping) cream. Will it be better using just the milk or would adding some heavy cream benefit the outcome?
Elizabeth says
Excellent question. I’ve made it with all milk and it’s fine. The half and half adds a bit of richness. You could use 2 1/2 tablespoons of heavy cream and 2 1/2 tablespoons of milk to replace the half and half. (Or you can use all milk. Just remember to replace that 1/3 cup or the loaf will be dry.)
Sky C. says
Thank you!
Carolyn says
Waiting for cinnamon raisin bread.
Elizabeth says
I’ll be posted on Monday!
Mimi says
It’s the most delicious bread I’ve baked in my bread machine! My husband and kids loved it! Thank you for sharing this recipe. I’ve tried few recipes before but always ended up as hard as rock. I’m making it again for second time now..
Elizabeth says
Yay! I’m so glad you enjoyed it! I love this bread so much.
Susan says
Best homemade bread EVER!!!
Kathy Rick says
Love this recipe! Made it the first time today and it was so soft and fluffy! Not dense, smells delicious. Really rose well and my husband has sneakily cut into it already! It’s a hit! Can’t wait for the cinnamon raisin.
Elizabeth says
Hi Bonita,
Yet you were able to leave this comment, about how much I suck, since it’s listed below the recipe card.
Elizabeth says
Glad you found the comment section. Twice.
Norma picinotti says
Made this, Better than baker shop!! My new go to recipe?
Elizabeth says
Yay! I’m so glad you enjoyed it. The recipe is so easy and SO yummy!
Larkie says
Would buttermilk do in this recipe?
Elizabeth says
Oooh. Good question. I *think* it would work. Here’s my concern: sometimes buttermilk is very thick. In that case, the dough might be dry. So, if you use all buttermilk, take a look at the dough halfway through mixing. If it looks dry (floury), add a splash of water.
Dee says
I made this bread today and it has a wonderful taste and I was able to slice it thin for a sandwich!
This will be my white bread recipe when using my bread machine.Thank you for sharing it.
I will be trying the raisin bread also.
Elizabeth says
Yay! Sandwiches on homemade bread are *wonderful*. Enjoy!
Jan F says
I’m new to bread making. I have on Oster 2# machine but here’s my problem. Followed the mfg recipe exactly using original yeast and it looked gorgeous while baking. Then it dropped in the middle like the Jolly Green giant had punched his fist into it. And it was dry. Catch…we live at 5,300 ft elevation. So what did I do wrong or what do I need to adjust to get perfect bread ?
Elizabeth says
Hi Jan,
Just so I’m clear, did you use my recipe or the recipe that came with your machine?
Jan F says
Sorry. *altitude ?
Jan F says
I used the mfg maker’s recipe in their book but with the exception of replacing water with milk, your recipe has 1/4c less flour and 3/4 ts less yeast,the measurements were the same. Is altitude at 5300 really that much of a difference? What’s your attitude?
Elizabeth says
It sounds like the altitude played a role here. From what I’ve read, the rule of thumb for high altitude bread baking is to reduce yeast, since high altitude bread rises faster. My guess–and it’s just a guess–is that the loaf rose too much and then collapsed as it cooled.
Since I’m at sea level, I don’t have any specific experience to share with you. However, there are lots of amazing bread bakers who do. I’d poke around a bit and find a recipe/guidelines for your altitude. I think that will make a world of difference!
As for the bread being dry, the altitude might also have affected the texture. Did your recipe contain any butter or fat?
Good luck!
Jan F says
Butter. I made your cinnamon raisin bread this afternoon. It was the bomb!! I’m gonna try your white bread next and if that’s just as good, i’ll use your recipe from now on. Have you written a bread machine cookbook?
Elizabeth says
Oh, yay!
Let me know how the white bread goes. I’m really curious because of your altitude.
I haven’t written a bread machine cookbook. Yet. 🙂
Mary Breaux says
Elizabeth can I please have your raisin bread recipe?? I tried the sandwich bread recipe and it was delicious thank you for sharing it I don’t have a website just a email address
Elizabeth says
Sure thing!
Here’s the recipe: Bread Machine Cinnamon Raisin Bread
Arundhati says
I am new. Into baking..hence little confused. In the instructions you haven’t mentioned whether to keep it medium or dark crust.please tell me I am going to try.
Thanks
Elizabeth says
Hi Arundhati!
That setting is a personal preference depending on how dark you like your crust.
Randy says
Can you use 2% milk or does it have to be whole milk?
Elizabeth says
2 % milk works great in this recipe!
Sondra Berry says
I very much want to try your sandwich white bread recipe. My first time using a bread machine. Mine is a one pound capacity. Can recipe be adjusted for that?
Elizabeth says
Hi Sondra,
Someone just emailed me the adjustment they used for a one-pound loaf. I don’t have a one-pound machine, so I haven’t tested it. I’ll pass the measurements along if you want to give them a try. They reported that the loaf worked really well.
2/3 cup (150 grams) milk
1/4 cup (57 grams) half and half
2 tablespoons (28 grams) butter
2 1/2 cups (300 grams) bread flour
2 tablespoons granulated sugar
1 1/4 teaspoons salt
1 teaspoon instant yeast
Eric says
Pretty amazing for my very first loaf in my new Hamilton Beach 2lb machine. Totally new to baking and while I wanted a Zojirushii, I couldn’t find one where they didn’t double the retail price!
All said though given your recipe and my Hamilton Beach, this was a delicious first recipe. Looked great and tested better.
Now I’m hooked though!
Dion Hager says
Hi Elizabeth, thank you for sharing your receipt.
I’ve had my bread machine for about 20 yrs. and have always used just regular receipt.
Saw ours and needed to try. Only thing I didn’t have was half n half so substituted my coffee creamer “Caramel Macchiato.”
My bread loaf turned out as usual but the taste was extraordinarily wonderful..Thanks again & Happy Holidays.
Suzanne says
I am making this loaf now, I had just enough bread flour left. So anxious to taste this as we are having soup and grilled ham &cheese sandwiches for supper tonight. Will let you know how it turns out. I also have the Breadman Machine. My previous one was a Cuisinant which never worked well for me. Thank you for this great recipe.
Elizabeth says
I hope you enjoyed it!
Donna. says
Have you ever made this on the ‘Quick’ cycle of the Zojirushi??
Elizabeth says
I haven’t! Only the basic cycle.
Kayla says
Hi, I’m new to bread making and using a bread machine. However, were out of bread so momma to the rescue, with your help (hopefully). I only have half and half and buttermilk in hand at the moment. Could I substitute all half and half or all buttermilk? Or is there a combination that might work?
Elizabeth says
Both will work. All half and half will give you a very rich loaf. Using buttermilk will give you a loaf with a slightly tangy flavor. It really depends on what you’d prefer.
I hope you enjoy!
Donna says
I hadn’t received your reply yet and decided to go ahead and try the ‘quick’ cycle. It turned out perfectly!! I always add a few extra ingredients, but it had a perfect shape and great taste!!
Elizabeth says
That’s so good to know! Thank you!
Genie says
Hi! I just made this in my Z machine. Came out tasting great but looks like something from Mars! Lol! I used regular flour and not bread flour — do you suppose that was the problem? I also just layered the ingredients. Was I supposed to make a well for the yeast for the last layer? I didn’t do that – I sprinkled it. It’s been years since Ive used my machine and I guess I should have looked at the directions….. Appreciate your help.
Elizabeth says
It sounds like you did everything right. What model Zojuriushi do you have?
When you say it looked like it was from Mars, I’m guessing it looked a little lumpy. In that case, perhaps it needed a splash more milk? That might do the trick. The next time you make it, look at the dough after it’s been mixing for a few minutes. It should look smooth and soft. If it looks lumpy, add a tablespoon more milk.
I’m so glad you enjoyed the flavor! Hopefully the next one will look picture perfect!
Julia says
I am new bread making. I’ve made about 5 recipes before this with my bread machine. This one came out the best by far, it is AMAZING!!! The inside tastes like a fluffy buttery croissant. The only changes I had to make to the recipe is using heavy cream for the half and half and I ran out of bread flour after the first two cups so the rest was all purpose. This will be my new go recipe!
Angela Nicolinas says
I can’t wait to try this recipe! We generally prefer whole wheat bread, usually 2/3 whole wheat and 1/3 bread flour on other bread machine recipes. Can we do the same here? Which program would we use to bake?
Elizabeth says
Hi Angela,
I have a recipe for 100% whole wheat bread. For that one, I use the white bread program. I found that it worked really well.
If you want to use 2/3 whole wheat and 1/3 bread flour, I think you’ll be fine.
Diana says
Can the milk come straight from the fridge? (Cold) or do we have to have at room temp?
Elizabeth says
If your bread machine doesn’t have a preheat cycle, warm the milk slightly. If it has a preheat cycle, cold milk works fine.
Auntie Em says
Wow! This bread recipe makes the absolutely best white bread I’ve ever tasted! I did use all milk instead of part half and half since I didn’t have any half and half. Other than that, I followed the recipe verbatim. I’ll bet it would make a great starter for adding pepperoni and cheese, or cinnamon and Craisins! Thank you so much!
Katya says
I was so happy to find this recipe. I follow it precisely, but the top crust went down inside. I did not open the lid at all. Dough raised up to the lid and then went down around 30 last minutes. What might be the problem? I’m completely new to bread making, bread machine use, etc…
Elizabeth says
Hi Katya,
Did the bread totally sink or just settle down a little? Sometimes it rises high and then, during baking, the loaf sets and isn’t quite as high.
Kasie B says
Well. Mine burned. I did exactly the instructions word for word. It’s a brand new bread machine too. I don’t know what I did wrong.
Elizabeth says
Hi Kasie,
So sorry to hear it burned! What type of machine are you using and how long did the bread stay in the machine once the baking cycle ended?
Jess says
Love this recipe! I’d like to try making this dough in my bread maker but then baking it in the oven — any idea what the time and temp for that might be?
Elizabeth says
Oh, yay! I’m so glad you enjoyed this recipe. It’s one of my favorites.
If you want to bake this loaf in the oven, I’d put it in a 9×5 (or 8 1/2″ x 4 1/2″) loaf pan and bake at 350 degrees for about 30 minutes. The bake time is a guess. So keep your eye on it. You want the internal temp to be between 190 and 200 degrees F.
Jess says
Thanks for getting back to me so quickly, especially on a holiday! You’re the best!
Happy holidays!
Elizabeth says
No problem! If you remember, let me know how it goes.
Jess says
So I tried your instructions and they were spot on! It only took about 25 minutes at 350 degrees to get a beautiful golden brown crust. Delicious!
Norm Scawthorn says
My wife’s Christmas gift failed miserably, I just wanted to pack it up and ship it back.
Instead, I surfed the internet and ran across a world of education on making bread.
I just wanted to see if this machine was even capable of making the simplest bread loaf.
When I saw the picture of your loaf and read your write-up, I said, that’s what I want, a simple loaf of bread (secretly wishing for something that would turn out like yours).
I printed out your recipe and went to the store to buy some half and half and a fresh bag of recommended flour.
Returning to my kitchen, I carefully measured out my wet and then my dry, followed by the yeast on the top.
I set my machine up for simple bread, large loaf, medium crust, and then hit the start button and walked away.
Later, when the machine beeped its finished tone, I followed your final instructions with wide eyes and a proud smile; my loaf turned out looking exactly like yours! STOP…
I hour later and I cut into my tender loaf and sampled the heel cut in multiple ways as I admired the inside of my loaf looking just like your picture.
The taste is really Gr8 and I won’t have to worry about this loaf spoiling out as it won’t last four days out. Yes, it’s that good!
Thank you Elizabeth, I’m so glad you shared your recipe and moreover, built up my confidence with this Christmas gift and enabled me to renew my faith in its engineering.
Needless to say, I am so elated and I can’t wait to share this experience with my wife as I proudly don my Chef Boy O Boy hat and leed by example…Proudly with a smile of satisfaction!
Elizabeth says
Oh, Norm! Your comment made my day. I’m so glad you enjoyed the recipe.
Here’s to lots more homemade bread in the New Year!
Andi says
Holy cow Batman!! DELICIOUS. I’ve tried so many bread machine recipes but this by far exceeds ALL my expectations. Baked up perfectly and the taste is out of this world. I will never use another recipe again. Thank you! Now I’m going to make the raisin bread!
Elizabeth says
Yay! Glad you enjoyed it!
Steve schultz says
AMAZING!!!!!!
Allison says
I just made this for the first time in my MIL’s breadman machine. It was delicious, but very dense. I’m wondering if I did something wrong since it was my first attempt. I did use Himalayan sea salt instead of regular table salt, and instant yeast instead of active dry.. thoughts, anyone?
Thank you for this recipe! I look forward to trying again 🙂
Elizabeth says
This loaf has a tight crumb but it should be soft and tender.
It sounds like it didn’t rise enough. Do you think that’s it? If so, I’d check the yeast’s expiration date. I’m not familiar with the breadman’s settings. If possible, perhaps increase the rise time. That’s where I’d start.
I hope this helps!
Cristen says
Has anyone tried this with almond milk and vegan butter? My daughter has a milk allergy 🙁 thanks!
Elizabeth says
I haven’t. But my guess is that it will work. Here’s what I’d expect: the loaf might not brown as much (Some dairy alternatives tend to bake up lighter than traditional milk.) And the loaf’s texture might be a little denser because the protein/fat content of dairy-free milk and butter is different.
That said, I think it will work and make a yummy loaf!
Mindy Mercurio says
Hola! Have you tried making this with a milk alternative like almond milk?
Elizabeth says
Hi Mindy,
I haven’t. But my guess is that it will work. Here’s what I’d expect: the loaf might not brown as much (Some dairy alternatives tend to bake up lighter than traditional milk.) And the loaf’s texture might be a little denser because the protein/fat content of dairy-free milk and butter is different.
That said, I think it will work and make a yummy loaf!
Mary Breaux says
Elizabeth Hi it’s Mary Breaux again from back in November. Are you thinking of doing a cook book ?? If you are I’ll be 1st in line for it I’ve used your recipe for the sandwich bread with so many different ideas Like olive loaf and cranberry w/ raisins and pecans I’ve even done jalapeño cheese bread they come out so GOOD Now I’d like to try a pumpkin pecan bread Do you have a recipe for one ?? Or do you think I can still use your sandwich bread recipe?? Sorry for chapter email.
Katy Wilkins says
This makes truly amazing bread. I have made at least 20 different breads in search of the everyday sandwich loaf, that always comes through. This is it! It is delicious with bread flour and also with 100% white whole wheat, or 50/50 white/white WW. I use vital wheat gluten in the specified amounts when I use anything other than bread flour so it is a good rise and such a nice texture.
But herein lies the problem. The liquid amount in recipe, for white flour somewhat, and for any iteration of white whole wheat, is far far too little. I get a bunch of crumbles instead of a nice ball. I have to add (and add and add) milk till I can get it to become DOUGH. Every. Single. Time. Why is this?
Elizabeth says
Interesting. When you make the bread with whole wheat flour, I’d suggest using my recipe for whole wheat bread machine bread.
The recipe contains 1 ⅓ cups of liquid, plus 3 tablespoons of butter. So it should not be dry or crumbly when mixing. How long do you let it mix before adding more liquid?
Laura Craig says
Could I substitute plain yogurt for the half and half?
Elizabeth says
I’m not sure how that would work. A better option would be to replace the half and half with an equal amount of milk. (So you’ll use all milk in the recipe.)
Ann says
I got a Cuisinart Compact Bread Maker for Christmas (I had a Breadman machine in the past so I am familiar with bread makers). I used this recipe for my fourth loaf and it is amazing! I let the machine do the mix and first two rises, and then I removed the dough, let it rise again and baked it in the oven so that I would have a more traditional loaf shape. This is the softest, most pillowy sandwich bread ever! Thank you so much! I intend to try the cinnamon raisin bread next.
Veronica says
I made EVERYTHING exactly like the recipe and calling the bread a brick is an understatement. Thick, inedible. I’m about to toss that bread machine in the trash!
Elizabeth says
If you followed the recipe to the letter and the bread was a brick and didn’t rise, it sounds like the yeast might not have been active.
Irisheyes says
I’ve just made this recipe I followed the instructions but it didn’t rise as much as your one, I used a sachet of fast action dried yeast which is 7grams but I only used 1.5 teaspoons of it not the whole sachet would that be the problem also it wasn’t as smooth on top.
Elizabeth says
There are a lot of factors that might impact how high the bread rises. What type of machine did you use?
And, if the loaf wasn’t smooth on top, perhaps it needed a splash (about 1 tablespoon) additional liquid.
MimiMags says
Elizabeth!! You just saved my bread machine from the storage building.. This recipe is absolutely everything that I was hoping for when we purchased the machine. I have used several recipes that came with it but ewwww, ewwww, ewwww! I did measure my flour by weight because I have learned that this is an important measurement. I didn’t have the recommended milks but I had evaporated milk so I used 1 cup of that with 1/3 cup of water. I also warmed my wet ingredients to 110°.. The crust and crumb were absolutely perfect and I now see more fresh baked bread in our future! I’m off now to look for more of your recipes… When is that bread recipe book coming out?? ?
Elizabeth says
This makes me so happy!
Enjoy the bread—and your machine. ☺️ (And if you like cinnamon raisin bread, give that recipe a try too!)
Bee says
Elizabeth,
Thanksyou, was just about ready to send Bread Machine back.
Took time thought? Okay let’s try one more time. Poked around on the internet and found you.
And then realized I didn’t warm the milk. So I followed your recipe and walla! Machine Saved by your recipe. ? Thank you for making it all work! Gonna try rasin bread my favorite. Hope it comes just as well as yours, you made my day! .signed new to ? making…
Thanks again! Yay!
Bee ?
Angela M says
Hi,
After some tries and failures, I’ve been determined to learn to make good bread. I came across your recipe and made sure that I followed the instructions. The only thing, of course was the loaf pound and based on the amount of flour ingredients, I looked it up and put it at a 2lb setting. With hours of waiting in suspense, I heard the beeping from the bread machine and took out the bread pan and separated the loaf. First, looked good so far. Success on look. Next, had to taste, for me it was good, but needed approval from my little critics. Even while warm, we would know if it was definitely a success across the board. BINGO!! It was a success and amazing!! Thank you for your recipe. This was my first time making a successful home made delicious bread. I will be making more.
Estelle says
Since the pandemic started I have dusted off my bread maker and been trying new recipes. Some are so dense and some don’t come with instructions on what settings to put the bread maker at. This one was awesome and came with great instructions.
I put my bread maker to: medium darkness, 2 lb loaf, “Basic”
I also just used all purpose flour. The kids LOVED this – reminded me of the home made bread my mom used to spend hours making. Amazing – thank you!
Greg Giesing says
No half and half so I used heavy whipping cream.
from source on the internet I used 1/3 whipping cream and 2/3 whole milk to equal half and half which mathematically works out. Then used 1/3 cup of that for your recipe as half and half. I was concerned that the total liquids was short so I checked the first mix. it was so dry it was falling apart in chunks. I quickly grabbed a small water glass and put a bit of water in it and added to the bread machine. The dough was so thick it just kept spinning around and not mixing so I used my hand to hold the top of the dough and let the paddle break free. Added a little more water and the king author bread flour looked fine. This is the BEST bread I have made to date. Now I am afraid I can’t duplicate it. I will try to increase milk so the total milk and half and half mix = 1 1/2 cups instead of the 1 1/3. GREAT BREAD!