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Simple Buttermilk Sandwich Bread (Bread Machine)

Monday bread needs to be the kind you can slice half-asleep, toast without thinking, and turn into lunchbox sandwiches that actually get eaten. This Simple Buttermilk Sandwich Bread (bread machine) is my “steady as she goes” loaf: softly springy, lightly tangy, and just a little richer than plain white bread, without tasting like dessert. I started leaning on my bread machine during busy weeks because it keeps the house running on something warm and homemade, even when the calendar is doing its best to win. Buttermilk (or a quick homemade substitute) gives this loaf that gentle, cosy flavour that feels right with butter and jam at breakfast, and also holds up nicely to peanut butter, cheese, or soup at dinner. If you have ever wanted bread machine sandwich bread that slices neatly and stays soft, this one is a lovely place to land.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 1000 g loaf
Course: Bread
Ingredients Equipment Method Notes

Ingredients
  

1kg loaf
  • 250 g water room temperature (about 1 cup plus 1 tbsp)
  • 130 g buttermilk room temperature (about 1/2 cup plus 2 tsp)
  • 25 g unsalted butter softened (about 1 3/4 tbsp), or neutral oil for dairy-free
  • 20 g sugar about 1 1/2 tbsp
  • 10 g fine salt about 1 3/4 tsp
  • 540 g bread flour about 4 1/3 cups, spooned and leveled
  • 7 g instant yeast about 2 1/4 tsp

Equipment

  • 1 Bread machine (1kg loaf capacity recommended)

Method
 

  1. Add ingredients to the bread pan in this order: water, buttermilk, butter, sugar, salt, flour. Make a small well in the flour and add the yeast (keep yeast off the liquids).
  2. Select the Basic/White (Sandwich) program, 1 kg loaf size, and Light or Medium crust (Light keeps it extra sandwich-soft).
  3. During the first 10 to 15 minutes of mixing, lift the lid and check the dough. You want a smooth, slightly tacky ball. If it looks dry or crumbly, add water 1 tsp at a time. If it looks like batter or is smearing around the pan, add flour 1 tbsp at a time.
  4. Let the machine finish the cycle. When it beeps, remove the loaf right away and cool on a rack for at least 60 minutes before slicing (this helps keep slices neat, not squished).
  5. Slice, toast, and enjoy. This is a great “everyday” loaf for breakfast toast and school lunch sandwiches.

Notes

Program: Basic/White (or Sandwich, if your machine has it).
Crust: Light or Medium.
Loaf size: Use the 1 kg setting for the main recipe. For 750 g or 1.25 kg, use the matching size setting if your machine offers it.
Buttermilk note: Use real buttermilk if you have it. If not, see Tips for an easy substitute.
Paddle tip: If you like a cleaner slice, you can remove the kneading paddle after the final punch-down (if your machine allows it safely) and smooth the top with a damp hand.
Tips:
- No buttermilk? Make a quick substitute: mix 130 g milk (dairy or unsweetened plant milk) with 2 tsp lemon juice or vinegar, then let it sit 5 to 10 minutes before adding.
- For extra-soft lunchbox slices: choose Light crust, cool fully, then store airtight. Warm bread + bag = sweaty bread (and nobody wants that).
- If your kitchen is very dry or your flour is extra thirsty, you may need an extra 1 to 2 tbsp water. Check the dough early and adjust gently.
- Want a slightly richer loaf? Add 1 egg (about 50 g) and reduce the water by 25 g for the 1 kg loaf.
- Slicing tip: a serrated knife and a fully cooled loaf makes the difference between tidy sandwiches and bread confetti.
Approximate nutrition, will vary with exact ingredients and slice size.