Medium White Bread

A reliable everyday white sandwich bread for the bread machine, sized perfectly for a medium loaf (about 1 pound). Seven ingredients, one button press, soft tender crumb that’s just right for grilled cheese, peanut butter and jam, or breakfast toast with butter.

The milk powder is the secret to the soft texture. Just a tablespoon adds the tenderizing fat and milk solids that turn a basic flour-and-water bread into a proper sandwich loaf. Most home bakers skip it; don’t. Without it, you get a noticeably tougher crumb.

Use bread flour, not all-purpose. The higher protein in bread flour gives the gluten development needed to support the rise and create the bouncy, even crumb. All-purpose makes a passable but denser loaf.

Kitchen Tips

• Add ingredients in the order your machine recommends; usually liquids first, then dry, then yeast on top.
• Bring the butter to room temperature first; cold butter doesn’t incorporate evenly during the knead.
• Use the basic or sandwich cycle for the softest texture; rapid cycles work but give a denser loaf.
• Cool fully on a rack before slicing; warm bread tears under the knife.

Variations

• Swap milk powder for ½ cup whole milk (and reduce water by ½ cup) for a richer crumb.
• Add 2 tablespoons honey instead of sugar for a slight sweetness and deeper crust color.
• Brush the warm loaf with melted butter for a soft, glossy crust.