Light Bread Machine Sandwich Bread

"I have been experimenting for awhile trying to make a bread machine sandwich bread that turns out as airy and light as a hand kneaded loaf. This is what I have come up with. I STRONGLY urge making it exactly as indicated the first time. Good luck! Comments and suggestions are always welcome."
photo by Nancy P. photo by Nancy P.
photo by Nancy P.
Ready In:
3hrs 45mins
1 loaf




  • Heat water to 120 degrees. I use a meat thermometer to check the temperature. Do not guess at the temperature of your water. Too hot or too cold makes a difference.
  • Add sugar to water and stir until dissolved. (Note: If you do not dissolve the sugar, you will not get the same result.).
  • Add 2 packages of RAPID RISE yeast to the water. (Note: regular yeast will not give you the same result.).
  • Let mixture sit for 10 minutes. That seems to be the best amount of time. Anything more than 20 minutes seems to have a negative effect on the results. If you skip this step you won't get the fluffiness you're looking for. This should be in ADDITION to your bread machine rise.
  • Spray bread machine pan with non-stick spray.
  • Pour yeast mixture into pan. (My bread machine directions say always pour dry ingredients in first, but this works for me).
  • Add oil. (I've tried this recipe with 4T of oil and no butter and 4T of butter and no oil, but did not get the same result.).
  • Add melted butter. Salted or unsalted butter doesn't seem to make a difference. If I use unsalted butter, I up the salt to 1 1/2 teaspoons.
  • Add flour.
  • Add beaten egg.
  • Add salt.
  • Select medium crust, white bread and 2-pound loaf cycle.
  • Remove the bread from the bread pan after the cycle has finished and place on a rack so the bottom doesn't get soggy. Try to resist taking that first slice while it's still warm. Sometimes I do -- sometimes I don't. :-) Lasts about 2 weeks in a refrigerator. Lasts about 3 days if kept out.
  • You can take this basic recipe and add whatever spices you enjoy. I've used garlic, oregano, basil, etc. I haven't tried cheese yet, but if someone out there does would love to know how it turns out!

Questions & Replies

  1. Can someone figure out the amounts needed to reduce this recipe to a 1 and 1/2 pound loaf?


  1. I followed the instructions exactly. This bread really came out soft and fluffy. Unfortunately, the 2 pound loaf pushed against the lid of my bread machine and ruined the crust on top. I would prefer to make a 1 and 1/2 pound loaf especially since I'm just one person. Still, the bread was very tasty and I couldn't resist eating a couple of slices right away. Also, at this size, it wouldn't have fit into a gallon zip lock bag. If I can figure out how to make the smaller loaf, this recipe will become my favorite. I've tried several recipes and this is the best.



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