Sandwich Bread

June 29

My husband referred to “store bread” fairly early in our relationship.  As in, he was going to make a sandwich on “store bread.”  As if there was another kind?  I mean, didn’t all bread come wrapped in plastic from the store?  Apparently not in the house where he grew up.

As I saw it, I had a choice to make.  I could either get him used to an exclusive diet of store bread, or I could learn how to make bread. And I love homemade bread.

My mother-in-law helped in this decision by giving me her bread machine (she got a new one), and the recipe for her “Basic Bread” – be warned… it’s addictive.


  • 2 1/2 teaspoons yeast
  • 4 cups bread or all purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon Kosher salt
  • 3 tablespoons butter or margarine
  • 1 1/3 cups water


Mix all of the ingredients.  You can use a bread machine, a mixer with a dough hook, or your hands (I’ve never tried that last one).  My preferred method? The bread machine on the dough cycle.

Let rise until doubled – 1.5 to 2 hours.  Punch down the dough and divide it in half.  Place each half in a greased, floured loaf pan.  Allow to rise again for 30 minutes. 

Bake in a 375 °F oven for 20 minutes (until nicely browned).  Let cool before slicing.

This bread is fabulous for so many things… but my favorite may be a tomato sandwich.


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