Wonder Bread from a machine?

What recipe are you using? What kind of flour? Personally, I use the bread machine just to mix dough. I prefer to cook my bread in my oven. I like to to control how the bread is shaped and how long it rises before it is baked.

If it's the texture you are aiming for, my suggestion would be a slightly wetter dough and maybe try using diastatic malt powder. I always use King Arthur bread flour. That seems to work well for me.

If you are able to duplicate Wonder bread I doubt you could slice it without destroying it, it is so soft and spongy it be difficult to slice with your home knife.

Gerhard

It wouldn't involve your bread machine except, perhaps, for mixing, but have you considered either pain de mie or Vienna bread?  Each is a comparatively soft white bread.  The pain de mie, in particular, is baked in a Pullman pan which also creates a much softer crust.  

Another idea would be a potato bread.  Most are quite moist and tender. 

Paul

be neighbors....I'm in the Hartford areas.

As fa as a good bread for sandwiches, I can share a sourdough wheat recipe that makes really nice loaves in a tin for sandwiches if you're interested.

Here is a picture from the last time I made it.

Wendy

I agree with PMcCool on trying a Pain De Mie.  I use the King Arthur pain de mie recipe.   I have made it hundreds of times and it is super soft and slices beautifully.  I call it my emersion learning recipe and what we use for sandwiches.    I use diastatic malt powder as Kathyf recommends but for the softest bread I would use APF and not bread flour.   Don't add Vital Wheat Gulten because that will toughen the crumb.   If you always add it then that might be your issue right there.   Unless I am making toast points I don't use the cover for the pain de mie and I do scald the milk in that recipe.  I think they don't mention scalding because retarding the rise isn't such a bad thing on that recipe.  However I want my fluffier and lighter so I scald the milk and don't use the sliding cover.    Another thing you might consider is getting a better bread knife or if you have a good chef's knife that just isn't cutting it (pun intended) you can send it out to a professional knife sharpening service.  Honing isn't the same as sharping and that is all the steel will do for you. If you get your knives sharpened; keep them clean and dry and they will cut well for longer.   I can cut the hottest softest roll right out of my oven with my bread knife and my pain de mie slices like a dream even into supermarket thin slices.    The outside crust isn't' quite as soft as Wonder while the inner crumb is somewhat tighter than most Wonder type breads but the crumb is much like Sunbeam's crumb.    I think it is wonderful and much better than any supermarket bread for sandwiches.    If someone saw one of my sandwiches they wouldn't guess the bread was homemade by looking at the sandwich.  It tastes like homemade but it looks like an ordinary sandwich bread once sliced.  Good luck!  I wish you lived nearby because I would send you a loaf of bread.   Oh you need to bake it in the oven.   I have a Zoro and even that thing won't make decent slicing sandwich bread.  I don't know why but the oven does a better job.  

The tang zhong method aka water roux will help produce a softer-textured loaf. You just gelatinize a bit of the flour. it's very easy and can be done in a minute or two if you use a microwave. 

Substituting some potato water (the starchy water you get when you boil potatoes) for regular water will soften the texture too. Using some of the actual boiled potato should as well, although I've only tried using the water myself.