It would seem that I’m being a bit too definitive about this recipe being the best. But I’m not. This is truly the best bread machine recipe I’ve ever used, and have had many successful loaves through my machine with it, as have a few friends. It’s time I spread the word.
We’ve all been there, waiting 4 hours for a loaf of bread from the machine and it’s a total dud. I know I have. It rises too much, or not enough, or its too wet, or too dry. Regardless of the problem, it’s a gigantic pain in the ass.
In the past, I’ve found myself thinking that bread machine recipes are way too heavy on the sugar – I don’t wanna eat a sandwich on sweet bread! I tweaked the recipe my mom gave me, and it hasn’t let me down even once. This bread machine recipe hits all the high-notes!
Homemade bread doesn’t keep long. It doesn’t keep any better in the fridge either. We often cut our loaves in half and freeze half and keep the remainder out on the counter. Freezing as soon as the bread has been cut and cooled usually gives me better results.
*Note on the flour: I ALWAYS use a flour scoop to scoop into my measuring cup then the back of a knife to level off. This gives more consistent results from loaf to loaf.
Here’s my amazing homemade vanilla bean jam on a fresh crust slice of homemade bread machine bread! Let’s get real here, we always fight over the crust part in this house, isn’t that strange – store bought bread is so ho hum, no one wants the crust piece, but with this homemade bread recipe there’s always a little bit of a tussle over who gets the crust.
- 1 3/4-2 cups warm water
- 1.5 tsp honey
- 1 tsp salt
- 2-3 tbsp olive oil
- 4 cups all purpose flour - I use unbleached using scoop and level method - see notes
- 2 tsp bread machine yeast
- Chuck all ingredients into bread maker pan, in that order, being sure to sprinkle the yeast on top.
- Set to bake, or bake sandwich - whatever you like.
- Walk away. Drink a coffee, read a book, watch Netflix.
- When bread machine beeps done, remove loaf pan and turn out onto a tea towel.
- Stand your loaf upright and allow to cool at least for a bit before you dive in!
* This bread recipe makes a 2 LB loaf. Please double check that your bread machine has a 2 LB capacity before making this recipe!
*When measuring flour, I use the scoop and level method - Using a flour scoop to fill a measuring cup, then level with the back of a knife. Don't sift the flour first! Consistent measuring is definitely important in consistency between loaf to loaf!
*I've edited the amount of water in this recipe from 2 cups to 1 3/4 to 2 cups. I've gotten some feedback that this results in a pretty wet dough, I've not had that problem in either of my bread machines, but it's likely due to the humidity level of everyone's homes and, therefore, flour. Please start with the lesser amount of water and keep an eye on the bread as it mixes and you'll know if you need more.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 259 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 237mg Carbohydrates: 39g Fiber: 2g Sugar: 1g Protein: 5g
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