Bread Machine Sandwich Loaves

Table of Contents

Standard Recipes

I am sceptical of the idea that a recipe for bread works in all bread machines. I think bread machine recipes have to be customized for machines. I adapt recipes, mainly from the Bread Lover’s Bread Machine Cookbook (“BLBMC”).

I worked out my approach to yeast and low sodium in baking in a Panasonic SD-YD250 for medium (1.5 lb.) loaves June, July and August, 2018. BLBMC recipes did not work in that machine. I adjusted yeast for BLBMC recipes baked in Panasonic SD-YD250 machine. The BLBMC recipes for white bread loaves worked in the Panasonic with the adaptation.

When I started to bake in a Zojirushi BB-PAC20, I changed my method of writing recipes, and changed my recipes for that machine.

Zojirushi Regular Basic recipes

The Zojirushi manual provides recipes for sandwich breads, to be made using the Regular Basic baking course (program), including a loaf called Basic White Bread. The Regular Basic course and the Regular White course are similiar, varying in Mix/Knead phase by a few minutes and varying somewhat in the length of 3 “Rise” phases. I have not tried to identify other differences in Mix/Knead phases of these courses.

I used the Basic White Bread recipe to learn how the Zojirushi machine performed with the ingredients in that recipe for a sandwich bread.

I use the Regular Basic course for several sandwich loaves made with:

  • 100% bread flour, enriched with dry milk (milk powder), sugar and other ingredients such as instant mashed potatoes;
  • bread flour and up to 50% whole wheat flour;
  • bread flour and small amounts of specialty 1I mix and bake loaves with rye flour differently flour (e.g. buckwheat) and/or seeds.

Zojirushi’s approach to measuring flour by volume, stated in the manual, is to scoop flour and fill a measuring cup. This means a less dense or lighter cup than a meauring cup dragged through the flour. I use the amount of flour in the Zojirushi recipe by weight. Zojirushi’s recipes refer to Fleischmann’s active dry yeast and rapid-rise yeast. I prefer instant yeast – which means adjustment.


Active dry yeast is less dense than instant yeast. I use instant yeast. I weight it and use 6/7 of the weight of the amount of active dry yeast the recipe requires. This seems to work with loaves made with bread flour and multigrain loaves.

I have touched on yeast in bread machine recipes, standard recipes, and salt in posts published since 2018. I will write more about then later.

Sandwich Bread

Sandwich bread is made with bread flour – in some instances all-purpose flour. It is not lean bread, and will have some fat, usually butter or shortening or vegetable oil. It may be made with milk or milk powder, sugar and other ingredients. Milk with the sugar lactose, and other sugars relax gluten and produce a less chewy loaf. Sugars, unless present in liquids like milk, honey, molasses or maple syrup, are hygroscopic and affect hydration.


3 responses to “Bread Machine Sandwich Loaves”

  1. […] identify the recipes by short names.  The test formulas are posted here for reference. In the loaves in the test table […]

  2. […] wheat flour,  2 cups of bread flour, 3 tbsp honey, canola oil milk powder and 1.125 cups water (my summary).  So does a formula I found on web Flax Seed Whole Wheat Bread which uses olive oil; ground flax […]

  3. […] I prefer low sodium bread machine bread. 50% salt reduction doesn’t affect the process or hurt flavour.  The principle is to reduce yeast by the same percentage as salt as suggested in BLBMC at p. 290 and by the Please Don’t Pass the Salt bread page.  For a Panasonic recipe I cut yeast and salt equally.  For a BLBMC or other recipe I make my “Panasonic” adjustment for yeast amount above first, then I cut yeast and salt equally.  When  I use 50% of a BLBMC recipe amount of salt, I use 25% of the BLBMC recipe amount of yeast. The recipes and my notes are in a separate post. […]

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