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Perfect sandwich bread in the bread machine recipe

Perfect sandwich bread in the bread machine recipe

  • Recipes
  • Dish type
  • Bread
  • White bread

This recipe is started in the bread machine but only on the dough cycle. It does have american measurements as I made this while living their years ago.


County Tyrone, Northern Ireland, UK

12 people made this

IngredientsServes: 7

  • 400 to 450g unbleached plain flour, plus more for dusting the work surface
  • 2 teaspoons salt
  • 250ml warm full fat milk (about 45 degrees C)
  • 75ml warm water (about 45 degrees C)
  • 30g unsalted butter, melted
  • 3 tablespoons honey
  • 1 sachet (about 2 1/4 teaspoons) instant yeast (also called rapid rise)

MethodPrep:2hr ›Cook:40min ›Ready in:2hr40min

  1. Add the water, milk, melted butter and honey to the bowl. Add 400g flour, the salt and yeast. Now it is ready for the basic bread dough cycle. After five minutes of kneading, if the dough is still sticking to the sides of the bowl, add the remaining flour, 1 tablespoon at a time and up to 4 tablespoons total, until the dough is no longer sticky. Leave the bread machine to finish to cycle.
  2. Once finished, remove the dough. On a floured surface, gently press the dough into a 20cm (8 inch) square that measures 2.5cm (1 inch) thick. Starting with the side farthest away from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 23x12cm (9x5 in) loaf tin and press it gently so it touches all four sides of the tin. Cover with cling film; set aside in a warm spot until the dough almost doubles in size, 20 to 30 minutes.
  3. Heat the oven to 180 C / Gas mark 4. Boil 500ml of water and pour into a baking tin, and place it on the bottom rack. If possible, put the loaf on a rack above the baking tin of water (my oven is much too small to have a loaf of bread on anything but the bottom rack) otherwise put the two pans side by side. Bake until an instant-read thermometer inserted at an angle from the short end just above the tin rim into the centre of the loaf reads 90 degrees, 40 to 50 minutes. Remove the bread from the tin, transfer to a wire rack, and cool to room temperature. Slice and serve.

Editor's note

This recipe has been edited by Our Site editors to reflect measurements familiar to British and Irish cooks.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

Used different ingredients.I used 2 cups of unbleached organic white all purpose flour, and 1.5 cups of organic whole wheat flour.-20 Apr 2009

i just took this out of the oven, and it is amazing. just right. i used the recipe as is, but i used some whole wheat flour with the all purpose, but i kept the same total amount. crusty outside, soft, moist inside. yum! will definitely make again. thanks for the great bread recipe!-20 Apr 2009


Four Sandwich Bread Recipes for the Bread Machine

The Man of the House would argue that sandwiches are the perfect food. Sandwiches are great for school lunches, road trips, lunch and dinner.

However, not just any bread is good for sandwiches. The bread needs to be sturdy enough to hold everything together. Additionally, the bread’s flavor should meld nicely with the sandwich ingredients and not overpower everything.

With those factors in mind, here are four recipes for bread that works great in sandwiches.


Bread Machine Cranberry Bread (with Walnuts)

This bread machine cranberry bread is stuffed with dried cranberries & chopped walnuts. It is delicious and perfect as toast or as a crunchy sandwich bread. Our cranberry bread is not a sweet “quick bread” (i.e. banana bread). Rather, it is a nutty & slightly sweet “traditional” bread. This is a great recipe if you are looking for a fun bread to make for breakfast & lunch or to serve as a tasty side dish.

Bread Machine Cranberry Bread (with Chopped Walnuts)

Since this cranberry nut bread recipe is done in a bread machine, it is simple & easy to make. It should take you only 5 minutes or so to prepare and then you let the bread machine do the rest of the work. For more great recipes, please visit Bread Dad’s main Bread Machine Recipes section. You will also find a printable and “pin-able” recipe at the bottom of this page.

Key Ingredients – Dried Cranberries & Chopped Walnuts

Ingredients – Bread Machine Cranberry Bread (1.5 lb Loaf Version)

  • 1 1/8 Cups – Milk (lukewarm) – 1 1/8 cups of milk is equivalent to 1 cup and 2 tablespoons of milk259 milliliters
  • 4 Tablespoons – Unsalted Butter (softened) – 57 grams
  • 3 Cups – Bread Flour – 360 grams
  • 2 Tablespoons – Light Brown Sugar – 27 grams
  • 1 Teaspoon – Salt – 5 milliliters
  • 1 Teaspoon – Bread Machine Yeast – 5 milliliters
  • 1/2 Cup – Chopped Walnuts – 58 grams
  • 1/2 Cup – Dried Cranberries – 58 grams

Servings – Roughly 12 slices

  • Equipment used for this recipe – Measuring cup & spoons, flexible spatula, oven mitts, cooling rack… and of course, a bread machine! If you are missing anything, visit Bread Dad’s baking equipment section.

Bread Machine Cranberry Bread on Wire Cooling Rack

Instructions – Bread Machine Cranberry Bread (1.5 lb Loaf Version)

  • Bread machine settings – 1.5 lb, light color and “basic” bread setting.
  • Unplug the bread machine and then remove the bread pan from the bread machine.
  • Pour the milk & oil into the bread pan and then add the other ingredients (except the dried cranberries & chopped walnuts – they are added later).
  • Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together). Some people like to make a small “divot” on top of the flour in order to hold the yeast in one spot before the machine starts.
  • Put the bread pan (with ingredients) back into the bread machine, close the bread machine lid and then plug in the bread machine.
  • Enter the correct settings (1.5 lb, light color & basic bread) and press the “start” button.
  • When the bread machine’s first mixing cycle has stopped and before the second (& final) mixing cycle starts, you should add the dried cranberries & chopped walnuts. FYI – See your bread machine manual on when & how to add fruits & nuts when using your bread machine. Always follow the manufacturer instructions for your specific bread machine.
  • When the bread machine has finished baking the bread, unplug the bread machine.
  • Remove the bread pan from the unplugged bread machine. Use oven mitts when removing the bread machine container (bread pan) as it will be very hot!
  • Take the bread out of the bread pan and place the bread on a wire cooling rack. Wear oven mitts.
  • After removing the bread, don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!

Tips – Bread Machine Cranberry Nut Bread

  • Before using your bread machine, you should always read your bread machine manufacturer’s instructions in order to use the bread machine safely & effectively.
  • This cranberry bread is a sandwich-type bread so you need to use the “basic” bread setting. You should not use the “quick bread” or “cake” settings that are often used for sweet quick breads like banana bread.
  • Optional – If you would like to add more fiber to this bread, you can replace 1 cup of bread flour with 1 cup of old fashioned oat flakes or 1 cup of whole wheat flour. Therefore, instead of 3 cups of bread flour, you would use 2 cups of bread flour and 1 cup of old fashioned oat flakes (or whole wheat flour).
  • Optional – If you don’t want to use butter, you can replace it with an equal amount of vegetable oil. Use a neutral flavored oil (i.e. canola or corn oil) for the best results. Stronger flavored oils can interfere with the cranberry & nut favors.
  • Optional – If you don’t have enough dried cranberries, you can replace the cranberries with raisins, dried blueberries, dried cherries, etc. Or you can use a 50/50 combination of dried fruits (i.e. dried cranberries & dried blue berries) in order to make your homemade cranberry bread even more unique.
  • Optional – If you have run out of chopped walnuts, you can use alternatives such as chopped peanuts, chopped cashews, chopped pecans, etc. Just remember to use your family’s favorite nuts in order to make a fantastic cranberry nut bread!
  • Since this recipe contains chopped walnuts, please do not serve it to anyone with a nut allergy or to anyone who might have a potential choking issue (i.e. young children).
  • If you have run out of bread flour, you can use all-purpose flour as an alternative. However, the bread will not be as airy (as a bread made with bread flour). Bread flour is better than all-purpose flour for making sandwich-type breads. All-purpose flour is better for cookies, pies, etc.
  • Sweet Quick Bread – If you are looking for a cranberry bread that is sweet “quick bread” (i.e. similar to banana bread) and not a sandwich-type bread, you should try our Cranberry Quick Bread with Fresh Cranberries or Cranberry Quick Bread with Dried Cranberries recipes.
  • The second mixing cycle will slowly mix all of the walnuts & cranberries into the dough. It might take a few minutes. Be patient!
  • For safety reasons, when adding the chopped walnuts & dried cranberries, you should not put your hands inside a bread machine. Moreover, you should always wear oven mitts when dealing with a bread machine because the interior can get quite hot.
  • Moreover, ALWAYS follow the manufacturer’s instructions for your specific bread machine on how and when to safely add ingredients such as nuts or cranberries once a bread machine is turned on.
  • FYI – Some bread machines come with an automatic fruit & nut dispenser and this unit adds the fruit/nuts at the right time for those specific machines. Other bread machines will beep when it is time to add fruit or nuts. Check your bread machine manual for further details.
  • Using the “basic” bread setting on my Sunbeam bread machine, the first mixing cycle stops about 10 minutes after the bread machine starts. During this initial mixing “halt”, the bread is allowed to rise for 20 minutes. Then the second mixing cycle will commence (about 30 minutes after the bread machine was started).
  • FYI – If you use the recipe settings (1.5 lb, basic bread & light color), this bread takes about 2:53 hours to mix & bake in my Sunbeam bread machine.
  • Don’t use cold milk. The main problem with using regular milk is that people tend to use cold refrigerated milk and this can slow the yeast growth. Try to use lukewarm milk (or instant powdered milk mixed into lukewarm water). If the milk is just coming out of the refrigerator and thus is too cold, I like to put the milk in my microwave for 20-30 seconds in order to warm it up. However, you should also be aware that the milk/water should not be too hot because very hot milk/water can kill the yeast.
  • Some bakers like to use a soft flexible spatula to loosen any dough that might be sticking to the sides of the bread pan. Read your bread machine manual to see how & when this is done with your specific machine. Always wear oven mitts when dealing with a bread machine.
  • If you have a problem with a bread machine recipe, please make sure that you are following the recipe exactly (i.e. using the correct bread machine settings), you are using the correct amount of an ingredient (i.e. don’t eyeball the measurements versus using a measurement cup or accidentally add a teaspoon when a tablespoon is called for), you are using the correct ingredients (i.e. bread machine yeast versus regular yeast or bread flour versus all purpose flour), etc. Please don’t “wing” things with recipes.
  • Be sure to use the correct amount of liquid called for in a recipe. For example, too much liquid can cause a bread top to collapse, balloon, etc.
  • If you haven’t used your bread machine or bread maker in a long time, please buy some new bread machine yeast before making your bread. Old yeast can die or lose its potency and this will lead to bread that does not rise properly. Bread machine yeast is not likely to be viable if it has been sitting in your pantry for years.
  • Bread machine yeast loses its potency over time. Generally, bread machine yeast lasts for only 3-4 months after you have opened the bottle. However, if the yeast is exposed to air & moisture (i.e. the bottle not sealed tight) or exposed to higher temperatures, the yeast will expire even more quickly.
  • My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
  • Always wear oven mitts/gloves when dealing with a bread machine. The bread pan and the rest of the bread machine can get very hot during the baking process. This means that the bread pan and bread machine is likely to be very hot when you attempt to remove a baked good from the bread machine and/or bread pan.
  • Visit Bread Dad’s main Homemade Bread Recipes or Bread Machine Recipes sections for more easy bread recipes.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!


How To Do The Math

Let&rsquos say your original recipe calls for 10 oz of flour (for easy math purposes) and 7 oz of water and you want to substitute tangzhong for 10% (again, for easy math purposes) of the total weight of the flour:

This leaves you 9 ounces of &ldquoloose flour&rdquo (10 oz &ndash 1 oz) and 2 ounces of &ldquoloose water&rdquo (7 oz &ndash 5 oz).

Whisk together the 1 oz of flour and 5 oz of water and cook to 150°F (65ºC), cover and let cool to just warm.

Add the cooled tangzhong to your remaining flour and liquid, yeast and salt and continue with your bread recipe.


Soft Sandwich Oatmeal Bread Recipe For Bread Machine

This is a rare recipe that makes soft bread with the texture that is perfect for sandwiches!

Once you try this amazing bread recipe, you&rsquoll want to make it over and over and over! Healthy homemade bread that is soft and delicious &ndash that&rsquos a true winner!

Ingredients:

1 1/4 cups milk
2 tbsp vegetable oil
1/2 cup rolled oats
3 cups flour
2 tbsp sugar
1 tsp salt
1 1/2 tsp active dry yeast

Warm the milk in the microwave (10 seconds at a time) so it&rsquos like your body temperature (it should feel barely warm when you test it with your finger).

Put the ingredients in the bread machine (in the order recommended by your bread machine &ndash either liquid ingredients first or dry ingredients first).

Set the bread machine on the following settings:

Loaf: 1.5 lbs
Crust: Light
Setting: Basic/White Bread (or &ldquoSandwich&rdquo setting if your machine has it)

After the bread machine cycle is done, enjoy your bread :)

Sandwiches made with this bread while it&rsquos still warm &ndash yummmm!


Recipe: Easy Homemade Sandwich Bread (bread machine)

I LOVE my bread machine, so I keep it quite busy! I usually bake one or two loaves each week, depending on what we need. I purchase 25-pound bags of bread flour and bricks of yeast at Sam’s Club to stretch the savings. This has become a tried-and-true standby recipe – and our favorite bread machine bread of all time. It’s a nice texture for sandwiches (including grilled cheese!), but also great to serve with soup or dinner.

Warning: This loaf of freshly-baked bread may disappear within 24 hours or less. In our house, it’s usually gone the same night.

No bread machine? Keep your eyes open and search Craigslist, garage sales and thrift stores for nice models that are barely used!

Easy Homemade Sandwich Bread

This is a great all-purpose bread that’s perfect to slice for sandwiches.

Ingredients

1 cup water
1 teaspoon salt
2 tablespoons butter or margarine, cut into small chunks
1/4 cup sugar
1 egg (or 2 egg whites)
3 cups bread flour
1 1/2 teaspoons yeast

Place ingredients in pan in the order specified by your bread machine.
Bake on basic setting, medium crust, 1.5 lb loaf. Remove from bread pan and cool on rack.


How to make the perfect loaf of sandwich bread

Working with yeast can seem intimidating, but don't let it scare you. There are a few key things to note so you can make the best loaf possible.

Rising bread is called the "proofing" stage, and yes, you can actually overproof your bread. If you leave it too long to rise, it will likely fall into a weird shape when baking. If the dough starts to expand over the lines of your loaf pan or bowl, punch it down again and reshape, letting it rise. It will be fine for a second rise, but you don't want to keep doing this, or the yeast won't be as successful when baking.

Having a thermometer on hand makes baking bread a much smoother process. It's easier to determine if the water/milk mixture is at the right temperature for your yeast to properly bloom (110 to 115 degrees Fahrenheit) and to determine if your bread is fully cooked (205 degrees Fahrenheit). Here's a basic thermometer you can get.

Practice makes perfect! Baking bread takes practice, so don't get discouraged if things don't go well your first time around. Plus, think of all the delicious sandwich recipes you can make once you have your bread.

Here is an easy step-by-step tutorial for you to follow!


Einkorn Bread Machine Sandwich Bread

Because we live in a TINY house I try to cut down on the number of appliances I have (says the girl with a home freeze dryer in her kitchen). Generally, if I can do it by hand I try to avoid the appliance.

Like bread making! I used to use a bread machine back in the day and it was amazing! Hand-off, no effort, pop the finished product out and enjoy!

But once we moved I really had to take a good long look at that bread machine. Eventually we got rid of it and opted for my easy no-knead bread recipe for daily (weekly) use!

However, many of my awesome readers still have room for their bread machines and they have asked for an einkorn bread machine sandwich bread recipe!

So I borrowed my mom's bread machine and spent about 2 weeks perfecting an einkorn sandwich bread recipe for the bread machine.


Whole Wheat Sourdough Sandwich Bread Formula

A word of warning upfront: this formula has a very high hydration the structure of the pan helps keep this dough together and permits me to push water as far as the flour will take it. This amount of water imparts a significantly moist and soft texture to the interior that is typical of sandwich bread, and the results are definitely worth the added hardship of dealing with such a wet dough.

Keep in mind that your flour will act differently with all this water added so hydrate accordingly. Start with a lower percentage and work your way up until you find the perfect point for your flour mix. The dough should be wet looking, extensible, and very soft, but it should not be overly “soupy” or falling apart—if this happens hydration is too high for your flour. You can see below what my dough looked like right after mixing. After a bit of practice, this bread becomes easy to make, and you can double the formula to make two pans at a time. I see myself making this bread reasonably often, freezing one loaf and using the other, this way we always have sliced whole wheat sourdough sandwich bread at the ready.

Vitals

I used half Central Milling type 85, and half Giusto’s whole wheat for the levain build, but you can change this up if you’d like (e.g., use 100% whole wheat or 100% white whole wheat) just keep an eye on its fermentation rate as a higher percentage of pure whole wheat will peak much faster.

Dough Formula

After a few trials, I arrived on a final dough weight of 1200 grams for my bread pan. The resulting bread was nicely sized and perfect for what I’m looking for, but I think it could be pushed even further, perhaps somewhere around 1300-1400 grams if you want an even taller loaf, one that rises and slightly spills over the edges.

Note that the baker’s percentages listed below are with respect to the final dough ingredients and do not take into account the levain.

The target final dough temperature (FDT) is 75°F (24°C).

Sprinkle a light dusting of flour on your bench and dump out the dough. Shape into a single round mass and let rest 20 minutes uncovered. Because this dough is highly hydrated, rely mostly on your bench knife and try to touch the dough as little as possible. I use my knife to pick up and pull the mass around in a circle, forming a relatively tight skin on the dough. Using a little olive oil lightly oil the baking pan.

6. Shape – 7:25 p.m.

Shaping this dough can be challenging. The good news is it’s pretty hard to mess it up, just form it as best you can into a “tube” the width of the baking pan and get it in there with as much tension on the surface as possible. The structure of the pan will force your dough to rise upward whereas with a hearth loaf we'd have to ensure a proper shape so there's no spreading in the oven.

Moderately flour the top of the dough and flour the work surface. Flip the resting round over onto the floured surface and fold the side edges at the top up and over to the middle (imagine a round bottom that tapers up to a point at the top, it will look like an inverted diamond of sorts). With floured hands take the point at the top and start to roll the entire mass of dough downwards, with each roll pushing the dough with your thumbs inward toward the bench—imagine rolling up a beach towel. At the end of this, you’ll have a tube that has essentially been rolled downward. Transfer to your oiled pan with the seam on the bottom.

An alternative shaping method that might be easier to perform is to just fold the sides slightly up and over towards the middle, then roll up the dough tightly. It won’t be as spread out to the sides, but the dough should relax in the pan overnight.

For more information and photos on shaping, proofing, and scoring pan loaves check out my guide to shaping pan loaves.

7. Rest & Proof – 7:30 p.m.

Cover your pan with plastic and then retard in the refrigerator at 38°F (3°C) for 10-14 hours. Even at such cool temperatures this dough can quickly overproof so keep an eye on it in the fridge in the morning.

8. Bake – Next Morning: Preheat oven at 6:00 a.m., Bake at 7:00 a.m.

Preheat oven for one hour at 450°F (230°C).

I did a very rough score on the top of the dough before placing into the oven. If you choose not to score at all, you'll most likely get a taller loaf, and depending on how tight you shaped your dough, there may be more or less of a rupture on top. In the future, I'd like to play with an even longer proof in the fridge with no score at all. This should yield an even more tender crumb and hardly any dramatic fissure. I cut a rectangular piece of parchment paper and set it directly on my baking surface, just in case the heat was a little too high for the pan to handle.

Spritz the top of the dough in the pan with a hand mister and place it into the oven on the parchment paper. Bake for 20 minutes at 450°F (230°C) with steam, and an additional 30 minutes at 450°F (230°C) without steam. Then, turn the oven down to 425°F (220°C) and bake for an additional 15-20 minutes until done (the internal temperature on my loaf was 205°F/96°C).

I steamed the oven in my usual way, described here in my post on how to steam your home oven for baking. While this extra steam might not have been necessary, I wanted to ensure maximal rise and a thin & crisp crust. Remove from the oven and let cool in the pan on a wire rack until cool enough to remove the bread from the pan, then remove and let cool directly on the wire rack for a few hours.

If you cut this bread too soon, the interior may not be wholly set so give it a little time to relax (here's why).


Conclusion

All the food lovers have a great craving for delicious bread for which making bread without salt is very important. These recipes not only give you a delicious loaf of bread but also ensure a healthy diet. No-salt bread recipes are always a must-go dish and give a heavenly flavor every time.

Salt Free Bread Machine Recipes

Foodies! Pause for one minute, learn and prepare healthy salt free bread machine recipes at home without any delay.

Type: Side dish

Cuisine: American

Keywords: Salt Free Bread Machine Recipes

Recipe Yield: 8 servings

Calories: 276 Kcal

Preparation Time: 3H5M

Cooking Time: 10M

Total Time: 3H15M

Recipe Ingredients: Water Oil Sugar Yeast Egg Flour

Recipe Instructions: In the baking compartment take water and then add in olive oil After that, add flour and yeast for the fluffiness Then add in egg and sugar to mix for the bread dough Then bake in the bread machine until the outer gets brownish and inner gets soft