Bread - How can one make commercial-textured bread in a bread machine?

How can one make commercial-textured bread in a bread machine?

I love my Panasonic bread maker, but after a year of trying, I'm about to give up on making whole wheat bread at home. I just don't seem to be able to produce bread which is good for sandwiches. They all just crumble a lot and my sandwiches fall apart. Would it be possible to reproduce the texture of supermarket (not fancy bakeries) whole wheat breads (like Sarah Lee)? What makes commercial breads so elastic and soft?

Public Comments

how about the ingred.? the buffer thingy helps
glue, chips of sandpaper, tiny pebbles, shreds of aluminum foil
Not sure, but if you find out, can you let me know? I've having the same problem!
don't reall think you can do it, but if you do tell me how
My machine is a dandy door stop. Give it up.
good bread starts with good products. i make my own bread by hand i can make more at one time, two loaves at least. one of the loaves is gone in about a half hour my wife and two children love it. millstone makes a product to increase the gluten content in your flour. king arthur has very good recipes and coversions for bread machines. bleached out flour and chemically enriched products are not the way to go. try kingarthurflour.com and some of their flours you may even get some results to rival a bakery, with some practice. king arthur even has some recipes printed on their bags of flour. good luck
sorry but you cant, bread dough is puffed with air while baking and sliced while it is at a temperature of 101.4 degrees when it is cooling, plus they pack it full of preservatives that keep its shelf life longer we dont get that stuff at home to use..
no not unless you know how they make there bread I think it is a very soft dough