My daily sandwich loaf recipe, which I use most days of the week, has one thing I do not like. It has sugar, and it’s not a small amount at ¼ cup per loaf. Yes, I know that isn’t much in the grand scheme of things, but it adds up with each slice consumed.
I started poking around, trying to see if I could make life easier for myself and find a Zojirushi recipe I could use. Well, it was shocking there wasn’t one for the standard bread machines they make. I did find a recipe for what would have been a 1-pound loaf for their miniature bread machine. Looking at the recipe, I decided to try it and double the ingredients. It seemed solid, and the ingredients were cheap, so there was no loss if it failed.
It turned out great, as I figured it would since the ingredient ratio was close enough to my standard recipe. The only change is that I’d set the crust slightly darker next time. That had me wondering how much the sugar plays into the browning.
Without sugar, the bread has a nice tang from the yeast. It reminds me of simple peasant bread but with the softness of a sandwich bread.
Bread Machine No Sugar Sandwich Loaf
Ingredients:
- 1½ cups water
- 2 Tbsp unsalted butter, cut into 6 pieces (or avocado oil)
- 530 grams of all-purpose flour
- 3 Tbsp dry milk
- 2 tsp fine sea salt
- 2 tsp dry yeast
Directions:
This bread recipe requires a bread machine that can make a 2-pound loaf. Some smaller machines don’t go this big, so be sure to check. Zojirushi bread machines warm the ingredients for you. Other brands use warm water instead, at the temperature called for in the manual, and stack the ingredients as called for the machine.
Add ingredients in the order listed.
Set a loaf on for standard white bread with a medium crust.
Check during the first kneading cycle to ensure everything is mixing and if you need to add in a bit more flour (if the dough appears too sticky).
Once baked, remove it promptly and let it cool on a wire rack.
Once fully cooled, store in a sealed bread bag and use within two days for best results.
This slices well for freezing. We take out slices at night, put them in a sandwich box, and let them thaw in the refrigerator overnight for sandwiches.
Makes one 2-pound loaf.
~Sarah