The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Looking for a good recipe.

lostinthewoods's picture

Looking for a good recipe.

Hello all.  I have been lurking here for awhile but this is my first post here.  I'm looking for a breadmachine recipe for a good sandwich bread.  Now here is the strange part.  I would like the recipe to be for a very soft bread kind of like you would buy at the store like butternut bread.  I can make a bread by hand if nnecessary but the bread machine would help with my busy schedule.


Thanks for all the help.


Lynne222's picture

This is the one I bake about 2 times a week. Follow it to the letter, and use the basic/white setting, 1 lb loaf. You can make this with all bread flour as well, but I'd decrease the water by a tblsp or so.(because you won't have the rye flour to suck up the water) If you do use all white, just watch it as it comes together and see if you need more flour/water. This is a recipe that I adapted from my machine cook book. But it has never failed. Use the light crust setting, as the medium crust will be way too dark. Make sure to remove the paddle before it bakes, and score it for a good oven spring.

One note; if you use the rye flour, this is a very sticky dough. Just keep an eye on the knead cycle.

This bread is light, airy, moist, tasty, and keeps for 4-5 days.


Here is a photo;

Rye Bread  

1 egg, at room temp, added with enough filtered water (80 degrees) to make 3/4 cup ( I wisk the egg before adding to the water--water is about 2/3 cup, depending on the size of the egg) Also, I always mix the flour, salt, caraway, and vital in a bowl before adding it to the wet things. Yeast on top of it all.

2 Tblsp olive oil (you can use reg oil if you like)
2 Tblsp honey
1 Tblsp dried milk powder
3/4 Tblsp sguar
3 1/4 tsp. vital gluten (Hodgson Mills) (you can find this at the grocery sometimes, but if not, try a health food store.) and yes, you need it. It has made all the difference for me in the rising, texture, and the moisture of the bread.
1 1/2  Cup white bread flour
1 tsp salt
1/2 cup dk. rye flour (you could probably use light, but maybe adjust the white bread flour to less and more on the rye)
1 1/2  Tblsp caraway seeds (optional)
1 3/4 tsp active dry yeast  

This makes a 1 lb loaf, but you could probably figure out the formula, and increase it, or double it.  1lb loaf has about 8 slices in it.