Zojirushi bread machines once included a dedicated Sandwich Bread program. This Sandwich Bread recipe reproduces that program using the Zojirushi “Home Made” setting so you can make the same classic sandwich loaf at home.
Last Updated February 22, 2024 – Published February 10, 2009
Note: this recipe was most recently tested on a Zojirushi BB-PAC20. I’ve baked it at sea level and at 3,700 feet with good results. If you live at higher altitude, consult your machine’s guidance or general high-altitude bread tips.
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 consistently make great bread.
Early Zojirushi models included a Sandwich Bread program that produced a classic, soft loaf ideal for sandwiches. Newer models may not include that preset, but many Zojirushi machines offer a programmable “Home Made” setting. By entering a custom program into that function, you can replicate the original Sandwich Bread cycle.
Using the Home Made Setting
The Home Made setting lets you define the machine’s timing for each step in the bread-making process: preheat, knead, rest/shape, multiple rises, and bake. By configuring these cycles to match the original Sandwich Bread program you can recreate the same crumb, shape, and texture.
Sandwich Bread Program
I contacted Zojirushi to learn the timings used by the older Sandwich Bread preset and translated those values into a Home Made program. Enter the following sequence into your machine’s programmable setting. The machine will perform automatic punch-downs before the second and third rise where applicable.
Preheat: 20 min
Kneading: 15–18 min (I use 17 min)
Shape: Off (if your machine has a shape cycle)
Rise 1: 45 min
Rise 2: 20 min
Rise 3: 45 min
Bake: 50 min
The Zojirushi manual notes you can use the Home Made function for nonstandard bakes. I experimented with meatloaf in the machine and found limitations in that application — the function works, but the result depends on recipe and pan shape.
What if You Don’t Have a Programmable Machine?
If your machine isn’t programmable, try the Basic (or White) setting with Medium crust for similar results. I haven’t fully compared every non-programmable model, so results may vary; if you try it, I’d appreciate feedback on how it performs in your machine.
Making the Sandwich Bread (Home Made Setting)
This recipe yields a two-pound loaf when used with the Home Made program above. Select the Medium crust setting.
Follow your bread machine’s instructions for ingredient order. With Zojirushi machines I add liquids first, then dry ingredients, finishing with yeast on top so it doesn’t contact the liquid until the cycle begins.
After loading ingredients and starting the program, check the dough during the kneading cycle (after 5–10 minutes). The dough should form a smooth, round ball. If it’s too dry, add liquid 1 teaspoon at a time. If it’s too wet, add flour 1 tablespoon at a time until the dough looks right.
Tip: the last time I baked this loaf I needed to add an extra 1/2 tablespoon of water to reach the ideal dough consistency.
When the cycle finishes and the loaf is cooled slightly, remove it from the pan and let it cool completely on a rack before slicing. Proper cooling makes slicing easier and helps the crumb set.
Sandwich Bread Recipe for the Zojirushi Home Made Setting – Two-Pound Loaf
Use the Home Made program above and Medium crust. This yields a two-pound loaf.
1 1/3 Cup 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
Metric equivalents are handled by the recipe tool in my notes and the nutrition panel below.
Sandwich Bread Recipe for the Zojirushi Home Made Setting
Recommended Equipment
Ingredients
- 1 1/3 Cups (315.45 ml) Water
- 1 Tablespoon Water (extra, if needed)
- 4 1/4 Cups (531.25 g) Bread flour
- 3 Tablespoons Sugar
- 2 Tablespoons Powdered milk
- 2 Tablespoons Olive Oil
- 1 1/2 teaspoons Salt
- 2 teaspoons Active dry yeast
Instructions
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This recipe makes a two-pound loaf of bread using the Home Made program above. Use Medium crust.
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Program the machine as follows: Preheat 20 min; Knead 15–18 min (17 preferred); Shape Off; Rise 1 – 45 min; Rise 2 – 20 min; Rise 3 – 45 min; Bake – 50 min. The machine will usually punch the dough down before rise 2 and rise 3.
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Add ingredients to the pan in the order recommended by your machine’s manual. For Zojirushi machines that typically means liquids first, then dry ingredients, and yeast last on top of the flour.
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Check the dough during kneading after about 5–10 minutes. It should form a smooth, cohesive ball. Adjust with small increments of water or flour as needed to achieve the right consistency.
Notes
Note: the last time this loaf was made an extra 1/2 tablespoon of water was required to reach proper dough consistency.
This recipe uses US customary measurements; metric conversions are provided in the ingredient list above.
Nutrition
All information here is for informational purposes only. I am not a certified nutritionist; nutritional figures should be treated as estimates.