Perfect sandwich bread in the bread machine

Perfect sandwich bread in the bread machine


6 people made this

About this recipe: This recipe is started in the bread machine but only on the dough cycle. It is finished in the oven like conventional bread that looks and tasts better than bread machine bread. It does have american measurements as I made this while living their years ago.

rosemiland County Tyrone, Northern Ireland, UK

Serves: 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)

Prep: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 editors to reflect measurements familiar to British and Irish cooks.

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Reviews (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

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