Bread Machine Sandwich Bread
A bread machine comes in super handy for this tender and soft sandwich bread.
I did something kind of stupid. I started making sandwich bread at home. I’ve been baking bread for years, but I never bothered with sandwich bread because I thought it would be too much bother and I didn’t have the right pans.
But all that changed when I bought myself a couple of pullman loaf pans and I decided to give it a go with sandwich bread.
Why was this a stupid idea? Because now I’m making all our sandwich bread, which is a lot with four people in the house, so I’m constantly making bread. But the genie is out of the bottle and there’s no going back. It just tastes so much better than store-bought and I can pronounce everything in it. It still has the same soft texture and close crumb, and it’s slightly buttery with a beautiful crust and no chemical aftertaste.
The good thing is that I use my bread machine to make it so that cuts prep time down to nothing and the machine does all the heavy lifting. You can also use a stand mixer with the dough hook.
You can absolutely make this in regular loaf pans, but the pullman pan guarantees the perfect sandwich bread shape.
Bread Machine Sandwich Bread
Equipment
- 2 bread pans 8 x 4.5 pullman loaf pans
Ingredients
- 3 cups all-purpose flour
- 1 cup bread flour
- 1/4 cup powdered milk
- 3 tablespoons butter
- 2 tablespoons oil
- 1 1/2 cups room-temperature water
- 2 tablespoons honey
- 2 teaspoons salt
- 2 teaspoons yeast
Instructions
- Add ingredients in order specified by your machine’s directions and select the dough cycle. (Alternatively, use your stand mixer with the dough attachment, kneading until the dough begins to come away from the sides and forms a ball. Allow to rise for one hour.)
- Once the dough cycle has completed, remove dough and separate into four equal portions. Round each portion into a ball and, using a rolling pin, flatten into an oval shape. Roll the dough as though you were making cinnamon rolls. Using your rolling pin again, roll dough starting at the narrow end until you have a long, flat shape and roll again until you have what looks like a swiss roll (see images above). Place two rolls into each pan. Cover lightly and let rise until dough almost reaches the top lip of the pan (about an hour).
- While dough is rising, preheat oven to 375 degrees. Grease loaf pans (I also like to line mine with parchment as an extra cautionary measure).
- Cover dough with greased pullman pan and bake in preheated oven for 30 minutes.
- Remove bread from pans immediately and cool on wire rack before slicing. If not using right away, store slices in freezer.
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