Basic white sandwich loaf (bread machine)
A soft, everyday white loaf made entirely in the bread machine — foolproof routine loaf for sandwiches and toast.
This is the no-faff white sandwich loaf that makes the bread machine worth every inch of counter space. Simple ingredients, minimal fuss — pop everything in, press start and come back to a perfect loaf for toast, sandwiches and crumbling into breadcrumbs.
It’s deliberately vegan and reliable: use lukewarm water and the correct loaf setting on your machine and you’ll get a soft, even crumb every time. Make extra and freeze sliced for weekday rescue toast.
Ingredients
- 500 g strong white bread flour
- 310 ml water — lukewarm, ~25–30°C
- 10 g fine salt
- 25 g caster sugar
- 25 ml vegetable oil — sunflower or mild-flavoured oil
- 5 g instant dried yeast — one standard sachet
Equipment
- bread machine (900–1000g loaf capacity)
- cooling rack
- oven gloves
Instructions
Fit the bread blade and insert the pan into the machine. Pour the water into the pan, then the vegetable oil. Spoon in the strong white bread flour to cover the liquid. Sprinkle the caster sugar around the edge, then scatter the fine salt on top but not directly in the centre. Make a small shallow well in the centre of the flour (without reaching the liquid) and add the instant dried yeast into the well.
Close the lid and choose the Basic/White programme for a 900–1000g loaf with a medium crust (refer to your manual for exact programme names). Start the machine and leave it to run the full cycle — knead, prove and bake will be automatic.
When the machine beeps to indicate the loaf is finished, remove the pan using oven gloves. Turn the pan upside and gently shake the loaf out onto a cooling rack. Leave to cool partly on the rack for 20 minutes before slicing.
Once cooled for 20 minutes, transfer to a board and slice to your preferred thickness. Store cooled slices in a bread bin or sealed bag for 2–3 days, or freeze slices for up to 3 months.
Tips
- If your machine has a dispenser for yeast, follow the manufacturer’s order — otherwise keep the yeast in a small well in the flour so it stays dry until the cycle begins.
- Weigh flour for accuracy — spoon the flour into the scales rather than scooping, which compresses and adds too much flour.
- If the top browns too quickly, reduce crust colour in the last part of the machine’s bake programme (if the machine allows) or cover the loaf lightly with foil once cool enough.
- To refresh frozen slices, toast directly from frozen or warm in a 180°C fan/200°C conventional oven for 6–8 minutes.
- If the dough looks too dry during the first knead (very dense, dry lumps), add 5–10 ml water; if too wet and sticky, add 10–15 g more flour. Small adjustments only.
Substitutions
strong white bread flour → strong wholemeal flour, 500 g
Noticeably differentvegetable oil → melted dairy-free spread, same quantity (25 ml)
Stays closecaster sugar → maple syrup, 20 ml (reduce water by 10 ml)
Noticeably differentinstant dried yeast → active dried yeast, 9 g (dissolve in 30 ml lukewarm water first)
Stays close
Nutrition
Per serving · estimated
- 170
- Calories
- 4 g
- Protein
- 33 g
- Carbs
- 2 g
- Fat
- 1 g
- Fibre
- 2 g
- Sugar
- 293 mg
- Sodium
FAQ
Can I use milk instead of water?
Yes — substitute the water for the same volume of milk for a richer crumb. If using milk, the loaf is no longer strictly vegan.
Why did my loaf sink in the middle?
Common causes are too much yeast, an over-proof during a long rise or opening the machine lid mid-cycle. Check measurements and avoid interrupting the programme.
Can I add seeds or mix-ins?
Yes — add up to 50–70 g total of seeds, nuts or herbs during the mix-in beep (or fold them in by hand after the first knead). Too much will change the dough hydration and rise.
How do I make a smaller loaf?
Reduce all ingredients proportionally to your machine’s capacity (check the manual). For a 450–500 g loaf roughly halve the recipe and use the small-loaf programme.
Community Photos
No photos yet
Be the first to share your creation!
