My weekly made low sodium homemade white sandwich bread that always turns out with bakery fresh bread flavor, soft on the inside and a flaky crust outside.
Whisk measured dry ingredients together except for yeast.
Add water and oil into the bread pan. Add whisked dry ingredients except for yeast.
Make a small divot on top of flour in the middle and add the yeast to the indentation.
Add ½ slice of the Tablespoon of no salt butter on top of flour in two corners of the pan.
Insert the bread pan into the bread machine, press or twist to lock pan in place. Close the lid.
Use Basic bread, 1.5 lb loaf, medium crust cycle (3 hrs 15 minutes)
When bread is done, remove the bread pan using oven mitts. Turn bread pan upside down and shake it to release the loaf.
Let bread loaf cool on a wire rack for about 30 minutes before slicing.
Notes
Be sure to loosely measure your flour and to aerate the dry ingredients together by hand whisking in a mixing bowl. This will avoid common machine bread density issues. You could be more presice but I’ve not had a problem doing this basic measuring procedure.