Walter Sands' Favorite Bread – Bread Machine Version

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Walter Sands' Favorite Bread – Bread Machine Version

star rating (73) rate this recipe »
Published prior to 2008

This bread may be prepared and baked right in the machine (1 1/2-pound or larger models), or prepared in the machine, then removed, shaped, given a final rise and baked in a conventional oven. Either way, it's a good, down-to-earth white sandwich bread.

This is a variation on a recipe from Walter Sands, father of long-time King Arthur president and owner Frank Sands. Walter made bread faithfully once a week for years, using a hand-cranked, dough-kneading bread bucket. Frank dictated this recipe to us, and we modified it for use in a bread machine. Many thanks to both Walter and Frank for passing along this tradition.

1 1/4 to 1 1/3 cups (10 to 10 5/8 ounces) water, depending on the time of year (more in the winter, less in the summer)
1 heaping tablespoon (1 1/8 ounces) honey or sugar (1/2 ounce)
1 1/2 teaspoons instant yeast
1/3 cup (1 1/4 ounces) Baker's Special Dry Milk or 1/2 cup nonfat dry milk granules
2 tablespoons (1 ounce) butter
1 1/2 to 2 teaspoons salt (best the lesser amount, but Dad preferred the greater)
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour

Place the ingredients in your bread machine in the order recommended by the manufacturer, and program the machine for white or basic bread, or for the dough cycle. Press Start.

If you're using the dough cycle, after the cycle is complete, allow the dough to continue to rise in the machine until it has really doubled in bulk. Remove the dough, shape it into a loaf, and place it in an 9" x 5" loaf pan. Let it rise until almost doubled. Bake the bread in a preheated 350°F oven for 35 to 40 minutes. Cool and offer to a friend.

Reviews

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  • star rating 05/04/2015
  • from
  • Can I exclude or substitute for the milk? Can't tolerate it, sadly.

    Feel free to use any non-dairy milk of your choice. If you use soy, be sure you use unsweetened if you want this bread to be neutral-flavored. Happy bread baking! Kye@KAF

  • star rating 01/14/2015
  • Abbie56 from KAF Community
  • I'm new to baking bread and thought it wise to begin with my bread machine. This is a wonderful, fool proof recipe. The first time I made it I used sugar. The second time honey. Both are good. We also like the full 2 tsp. of salt as was suggested in the recipe.
  • star rating 10/29/2014
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  • star rating 10/04/2014
  • Sue B. from Alabama
  • Live this bread! Soft like store bought, and great for toast. One question though...is there anything to substitute for the powdered milk? Just don't happen to have any at the moment.

    Hi Sue- There isn't really a great substitute, but you could just remove the milk powder and use milk in place of the water in the recipe. Happy Baking! Jocelyn@KAF

  • star rating 09/26/2014
  • Lee Anne from Porter, Ok
  • I use the non bread machine version of this recipe quite often and thought it would work well in one of my bread machines. The bread looked and smelled fine, had a lovely crust, and was initially soft. However, I cut it to use for sandwiches the next day the crust was like concrete, the bread itself was falling apart and very, very dry... Inedible, in fact except for our local birds. I am considering trying again, but really don't want to waste the ingredients. For my bread machines, I will stick with the basic white.
    We're sorry this recipe did not meet your expectations, but do appreciate your feedback! Barb@KAF
  • star rating 09/01/2014
  • from
  • star rating 08/14/2014
  • Xochitl from Los Angeles
  • I made this bread for a friend who requested rosemary bread. Too hot to turn on the oven so this is a great bread to make entirely in the machine. After the first mix, I add fresh chopped rosemary. I also use whole dried milk in place of nonfat. My friend raved about the bread.
  • star rating 06/01/2014
  • Sej from Sf
  • Dry bread. Yuck
    I'm very sorry this recipe did not meet your expectations. We'd love to help troubleshoot this or any recipe when you call the Baker's Hotline at 855-371-2253. Barb@KAF
  • 02/22/2014
  • Teri from Tinton Falls, NJ
  • I have a zojirushi mini....how can I adjust the ingredients to accommodate my mini? Thanks to anyone who can help. This bread looks wonderful...cannot wait to try it
    Use a recipe that includes a max of 2 1/4 cups flour. You can also consider scaling full size recipes for 2/3 to fit in the mini Zo. Happy Baking! Irene@KAF
  • star rating 02/10/2014
  • Catherine from Milford Delaware
  • I have made this recipe multiple times the only change I made was using agave instead of honey. wonderful staple recipe. I have memorized it. Sooo easy.
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