Bread Machine White Bread (Sandwich)

breadmachinewhitebread This easy bread machine recipe makes a delicious, all-purpose loaf you can slice and enjoy anytime. The best part is your bread machine does most of the work.

1 LB

Wet Ingredients:
½ cup + 2 Tbsp. water, room temperature (150 g)
1½ Tbsp. butter, cut into ½" pieces, room temperature (21 g)

Dry Ingredients:
½ tsp. sea salt (3 g)
1 Tbsp. Monk Fruit Sweetener with Erythritol (Granular) (13 g)
1 Tbsp. nonfat dry milk (8 g)
2 cups bread flour, spooned and leveled (280 g)
1½ tsp. bread machine yeast

1.5 LBS

Wet Ingredients:
¾ cup + 3 Tbsp. water, room temperature (208 g)
2 Tbsp. butter, cut into ½" pieces, room temperature (28 g)

Dry Ingredients:
1 tsp. sea salt (6 g)
1½ Tbsp. Monk Fruit Sweetener with Erythritol (Granular) (19 g)
1½ Tbsp. nonfat dry milk (11 g)
3 cups bread flour, spooned and leveled (420 g)
2 tsp. bread machine yeast

2 LBS

Wet Ingredients:
1¼ cup water, room temperature (300 g)
3 Tbsp. butter, cut into ½" pieces, room temperature (42 g)

Dry Ingredients:
1½ tsp. sea salt (10 g)
2 Tbsp. Monk Fruit Sweetener with Erythritol (Granular) (25 g)
2 Tbsp. nonfat dry milk (15 g)
4 cups bread flour, spooned and leveled (560 g)
2 tsp. bread machine yeast

Unplug the bread machine and remove the bread pan.

Put all wet ingredients in the order listed into the bread pan fitted with the kneading paddle.

Add all the dry ingredients in the order listed - except the yeast!

Tap the bread pan to settle the dry ingredients and then level, pushing some of them into the corners. Lock the bread pan into the bread maker. Make an indentation in the center of the dry ingredients and fill with yeast.

Select the MENU button and use the following program settings:

MENU: White
CRUST: Light, Medium or Dark
LOAF: 1, 1.5 or 2 lbs

Press CONFIRM and then press START/STOP/PAUSE to begin the program.

When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.

Cook's Notes:

Resist the temptation to slice the bread right away. The steam trapped by the crust is still baking the bread, inside and releasing that too soon can result in slightly under baked or crumbly bread.
The bread will keep for a few days when stored in a bread box or airtight container at room temperature. If you have too much bread or want to bake a second loaf, freeze the bread for up to a month.
If you don't have bread machine yeast, you can use active dry yeast, but it needs to be dissolved in water before being added to the machine.
When your bread machine has been kneading for a few minutes, check the dough. If it seems too stiff, add 1 tsp. of water and continue checking until it seems soft enough. If too wet, add 1 tsp. flour in small amounts until it seems to be soft yet not sticky.