Toast & Sandwich Bread

star rating (16) rate this recipe »
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Toast & Sandwich Bread

star rating (16) rate this recipe »
Published prior to 2008

Ah, sandwiches... the centerpiece of any picnic. Here’s a moist, soft bread that’s perfect for anything from pb&j to smoked salmon and capers

2 teaspoons instant yeast
2 tablespoons sugar
1 cup lukewarm milk
1 1/2 teaspoons salt
3 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons butter, melted

Bread Machine Method (1 1/2-lb. or larger machine): Place all of the ingredients into the pan of your bread machine, program the machine for Basic White Bread (or equivalent), and press Start.

Manual/Mixer/Food Processor Method: In a large mixing bowl, combine all of the ingredients and mix for 2 minutes. Switch to the dough hook, and knead for 10 minutes. By hand, knead till you have a smooth, soft dough. Using a processor, process for 90 seconds.

Transfer the dough to a lightly greased bowl, cover it, and allow it to rise about 1 hour, or till it’s doubled in bulk. Shape the dough into a loaf, and place it in a greased 8 1/2 x 4 1/2-inch loaf pan. Tent the dough with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, or until it’s crowned 1 to 2 inches over the rim of the pan.

Bake the bread in a preheated 350°F oven for 35 to 40 minutes, or until it tests done (its internal temperature will read 190°F on an instant-read thermometer). Remove the bread from the pan to cool. Yield: 1 loaf, 12 slices.

Reviews

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  • star rating 04/14/2015
  • Jenna from New Bedford, MA
  • I have a question... how does this bread taste after it has been frozen? Or is there a time during one of the rises I could freeze the dough and pick back up where I left off the next morning? Delicious bread, by the way!
  • star rating 10/30/2014
  • from
  • ok, but kind of boring
  • star rating 11/11/2012
  • Mary from Franklinville, NJ
  • This bread comes out great either in the bread machine or the oven and is one of my family's favorites!
  • star rating 11/11/2012
  • Mary from Franklinville, NJ
  • This bread comes out great either in the bread machine or the oven and is one of my family's favorites!
  • star rating 02/03/2012
  • from
  • This recipe works well. I used KA white whole-wheat flour instead of all-purpose, which may have been the reason the loaf didn't rise as much as predicted. Next attempt I will start with 2 cups of flour and gradually add in the 3rd cup.
  • star rating 11/17/2010
  • stalcupaam from KAF Community
  • This recipe is absolutely FOOL PROOF. Just a basic, soft, white bread that's great for sammies or french toast.
  • star rating 04/05/2010
  • Nicole from California
  • This recipe is really simple and yields delicious bread. It's a great base with which to experiment. I have a three year old son who dislikes most bread and he ate a whole piece, even after it was two days old...yummy! I will be making this over and over again.
  • star rating 02/24/2010
  • from
  • Dough was soft and smooth, rise both times was perfect in 50 minutes each, and cooked up to perfect loaf.
  • star rating 01/07/2010
  • from
  • The loaf was lumpy and lopsided. This recipe might work better in a smaller bread machine. My bread machine makes a 2lb loaf.
    From your description I think your dough consistency was too dry. You are looking for a soft smooth cohesive ball of dough. Joan D@bakershotline
  • star rating 09/23/2009
  • KR from Washington
  • Loaf turned out quite lopsided in a regular (big) Zo...it seems the dough didn't spread to fill the whole pan and so about 1/4 of one side of the pan was empty. Tried it again and the loaf was again towards one side, but I pressed and stretched it a bit to fill the loaf pan, which helped. But the "Bread Machine Bread - As Easy As Can Be" recipe seems better.
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