This recipe is geared specifically for white bread in a bread machine. I use a bread machine several times a month for making pizza dough, and baking basic breads like this one. I also make a no-knead artisan bread with a crusty, flaky crust using this recipe.
Without further ado, let's talk bread.
I had a divine revelation about a year ago. And it all happened as I was making a tuna salad sandwich with some whole wheat bread from our local supermarket.
Curious, I read the nutrition label on the bread. Then it hit me.
The second ingredient in the whole wheat bread, that I assumed was full of nothing but nutritious, wholesome goodies, was actually chock full of high fructose corn syrup.
A few weeks later my parents bought me a bread machine for Christmas, and the rest is history. Except that I couldn't master a perfectly moist, fluffy sandwich bread recipe. After many, many attempts and adaptations to both my favorite bread machine recipes and the white bread recipe that was published in my bread machine user manual, I finally found a combination that suits us perfectly.
White Sandwich Bread (for bread machine)
1 1/3 cups of warm water
2 tablespoons + 2 teaspoons of sugar
3 teaspoons of yeast
1/3 cup of olive oil
4 cups of flour (2 cups should be bread flour)
2 teaspoons of salt
Now, you have two options. You can either set your bread machine on 'dough only' setting, and bake your bread in traditional loaf pans (at 350* for about 30-ish minutes).
Or, you can set your machine on the 2 pound loaf, white bread setting. I cook mine on a light crust color. I recommend not over baking. This is also a GREAT dough for cinnamon rolls!
I, personally, recommend splitting the dough among two bread pans rather than baking in your bread machine. We get two perfect loaves, which last about a week and a half for the two of us. After cooling the bread, I wrap in the fresh-baked bread in parchment paper and put in a gallon freezer bag for longer storage.
Editor's Note: I am not a bread snob. In fact, I am a bread freak! We love carbs and eat all sorts of breads without discrimination. If you don't find yourself impressed by the use of all-purpose flour, that's totally cool. I won't hold it against you. But I won't share my buttered bread with you either ;)