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Flavorful Sandwich Bread
Bread Machine Baked
© 2006

This bread is terrific for toast, sandwiches and paninis. Make our favorite salt free mozzarella, tomato, thinly sliced onion and Romaine or chopped iceberg lettuce panini for lunch. It's perfect.

Makes One Loaf - 16 slices

Nutritional Information

Sodium Per Recipe: 75.3 mg
Sodium Per Slice: 4.709

Calories: 113.8
Protein: 3.118 g
Carbohydrate: 20 g
Dietary Fiber: .961 g
Total Sugars: .3 g
Total Fat: 2.514 g
Saturated Fat: .432 g
Monounsaturated Fat: 1.332 g
Polyunsaturated Fat: .278 g
Cholesterol: .846 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .022 g
Total Omega-6 FA: 0 g
Calcium: 12.3 mg
Potassium: 92.9 mg
Sodium: 4.709 mg
Vitamin K: 1.088 mcg
Folic Acid: 33.1 mcg


  • 1/3 cup low sodium reduced fat buttermilk, warmed to about 90oF (42.9 mg)
  • 2/3 cup orange juice with added calcium warmed to about 100o F (1.658)
  • 2 tablespoons low sodium or filtered water warmed to about 100o F (trace)
  • 2 tablespoons extra virgin olive oil (trace)
  • 1 tablespoon sour cream (6.36 mg)
  • 1 tablespoon cider vinegar (.15 mg)
  • 2 cups white unbleached bread machine flour (6.875 mg)
  • 3 tablespoons of potato flour (12.4 mg)
  • teaspoon ascorbic acid (trace)
  • 2 tablespoons flaxseed meal (trace)
  • 2 teaspoons bread machine yeast (5 mg)


Place ingredients into bread pan in order listed or in the order your manufacturer suggests. Place yeast in dry spot of flour before starting.

Set for two-pound loaf, medium crust or about three hours and twenty minutes.

Remove when done, cool on rack. Slice thinly.