Zojirushi bread machines once included a dedicated sandwich bread program. This recipe recreates that sandwich bread cycle using the Zojirushi Home Made (programmable) setting so you can make classic sandwich loaves again.
Last Updated February 22, 2024 – Published February 10, 2009
Note: this sandwich bread recipe was most recently tested with a Zojirushi BB-PAC20. I’ve baked it at sea level and at about 3,700 feet elevation with consistently good results. If you bake at higher altitudes, consult your machine’s guidance or use altitude adjustments for best results.
Featured Comment:
“This sandwich bread was absolutely wonderful. It is by far our favorite for sandwiches. Thank you so much for posting it.” ~ Theresa
My current machine is my fourth Zojirushi. These machines are durable and produce excellent loaves.
Older Zojirushi models included a specific sandwich bread program that produced a soft, even-textured loaf ideal for sandwiches. Some later models removed that preset, but the Home Made (programmable) setting lets you recreate the original timing by entering a custom program for each cycle.
About the Home Made Setting
The Home Made setting allows you to define the timing for each stage of the bread-making cycle: preheat, kneading, shaping (if available), multiple rises with automatic punch-downs, and the final bake. By entering a custom program you control exactly how long the machine spends on each step.
Sandwich Bread Program
After contacting Zojirushi about the original sandwich bread cycle, I reproduced the timing as a program you can enter into the Home Made setting. The machine will automatically punch the dough down before the second and third rises.
Program for sandwich bread:
Preheat: 20 minutes
Kneading: 15–18 minutes (I use 17 minutes)
Shape: Off (if your machine has this cycle set it to Off)
Rise 1: 45 minutes
Rise 2: 20 minutes
Rise 3: 45 minutes
Bake: 50 minutes
The Zojirushi manual mentions you can use the Home Made function for non-bread dishes like meatloaf. I tried it and don’t recommend it; the Home Made function works, but some dishes don’t translate well to the machine environment. Use the function primarily for customized bread cycles.
If Your Machine Isn’t Programmable
If your bread machine lacks a programmable Home Made setting, try the Basic cycle with a medium crust setting as an alternative. I haven’t fully tested the Basic cycle for this exact loaf, so if you try it please share your results.
How This Sandwich Bread Is Made
This recipe yields a two-pound loaf using the Home Made program above. Set your machine to medium crust.
Follow your machine’s instructions for the order of adding ingredients. With Zojirushi machines I add liquids first, then dry ingredients, and yeast last in its own well.
After the machine begins kneading, check the dough 5–10 minutes into the cycle. The dough should form a smooth, elastic ball. If it looks dry, add water a teaspoon at a time until it comes together; if it looks too wet, add flour a tablespoon at a time.
Note: the last time I made this loaf I needed an extra half tablespoon of water to reach the right dough consistency.
When the cycle completes, remove the loaf from the pan and allow it to cool on a rack before slicing. The result is a classic sandwich loaf with a soft crumb and even texture.
Sandwich Bread Recipe for the Zojirushi Home Made Setting – Two-Pound Loaf
Make a two-pound loaf using the Home Made program above and the medium crust setting.
Ingredients:
1 1/3 cups plus 1 tablespoon water
4 1/4 cups bread flour
3 tablespoons sugar
2 tablespoons powdered milk
2 tablespoons olive oil
1 1/2 teaspoons salt
2 teaspoons active dry yeast
Follow your machine’s recommended ingredient order. For Zojirushi machines add liquids first, then dry ingredients, and place yeast last.
Sandwich Bread Recipe for the Zojirushi Home Made Setting
Ingredients
- 1 1/3 cups + 1 tablespoon water (about 315 ml)
- 4 1/4 cups bread flour (about 531 g)
- 3 tablespoons sugar
- 2 tablespoons powdered milk
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 2 teaspoons active dry yeast
Instructions
- This recipe makes a two-pound loaf using the Home Made program above. Use medium crust.
- Program the Home Made cycle with the following timing: Preheat 20 min; Kneading 15–18 min (I use 17); Shape Off; Rise 1: 45 min; Rise 2: 20 min; Rise 3: 45 min; Bake: 50 min. The machine will punch down automatically before rises two and three.
- Add ingredients to the pan in the order your machine recommends (liquids first for Zojirushi), placing the yeast last in a separate well.
- Check the dough 5–10 minutes into kneading. It should be a smooth, round ball. Adjust water or flour a little at a time to reach the right consistency.
- When baking completes, remove the loaf from the pan and cool on a rack before slicing.
Notes
Note: the last time I made this loaf I added an extra 1/2 tablespoon of water to get the proper dough consistency.
This recipe was developed and tested with US customary measurements; metric conversions are provided as guidance.
Nutrition
Serving: 1 slice | Calories: 171 kcal | Carbohydrates: 31 g | Protein: 5 g | Fat: 3 g | Sodium: 255 mg