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Best Bread Machine Recipe

This white bread machine recipe is made with unbleached all-purpose flour or bread flour! You'll love this easy bread recipe cause it's perfect for sandwiches and toast and in our humble opinion, it's one of the best bread machine recipes ever.

There's no arguing it, my Mom is 100% the best at baking homemade bread.

Me, on the other hand? It's not one of my skills. She's handed down her recipe to me, tried to teach me, gave up teaching me, then taught my husband instead.

We've all decided that mom’s bread recipe will live on with Kevy. I am just not good! Haha 

My mom created this recipe for me so that I could bake my own bread!

This easy bread machine recipe is dedicated to homemade bread.

Cross section of bread machine bread.

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Tips + tricks

No. 1 --> This bread maker recipe gives a 2 lb loaf. Please double check that your machine has 2lb capacity - or you'll likely have a heck of a mess!

No. 2 --> Check out the information below on the protein content of your flour! It can greatly affect your end result.

No. 3 --> Start with 1 3/4 cups of water. It really depends on your flour and some flours don't like 2 cups of water. The first time you make this, I recommend adding 1 3/4 cup of water and then checking the dough during the first mixing cycle. Check the troubleshooting guide below.

No. 4 --> This recipe makes a delicious sandwich bread, and can be adapted to make cinnamon raisin bread, or my cardamom cranberry bread, or even everything bagel bread, if you like! If you're interested in a whole wheat bread recipe for the bread maker, I've got one of those too.


  • warm water
  • sweetener (sugar, honey, maple syrup etc)
  • oil
  • salt
  • flour (all-purpose, or bread flour, see notes below)
  • bread machine yeast - avoid active dry yeast if possible, to use it you must proof it before baking this bread.

How to make

  1. Add the wet ingredients to the bread pan.
  2. Add the salt and sweetener to the wet ingredients.
  3. Add the flour to the pan, sprinkling it overtop all of the water.
  4. Either sprinkle the yeast on top of the flour, where it's not touching the water or create a well in the flour, then add the yeast there.
  5. Place baking pan in the bread maker and select cycle.
  6. Wait for bread to finish baking, then remove to cool before slicing.
A close up on a loaf of bread machine bread recipe results.

Bread machine recipe troubleshooting:

Bread too dense:

  1. Type of flour: As mentioned above, if you're using a flour that doesn't have a high enough protein content, you can expect a dense loaf of bread. Protein is necessary for the bread to produce gluten, and as we know, gluten is the amazing thing that gives bread it's stretch and elasticity, and the ability to trap air and create bubbles in bread.
  2. Quantity of flour: I never weigh my ingredients for this recipe, nor do I sift my flour. Here's how I scoop my flour for this recipe - stir the flour in the bag or container well, then use a 1/2 cup measuring cup to scoop the stirred flour into my 1 cup measuring cup. Give it a quick shake, then level with a knife. It's quick and easy, keep it simple!
  3. Yeast - Add this at the very end of the ingredient layering. I toss all the flour into the baking pan, then sprinkle the yeast on top of the flour away from the water and liquid ingredients.

Bread collapsed during baking:

  1. Too much liquid: There is a range of water quantities in the recipe card, start with the least amount of water, and work your way up. It's easier to add a bit of water to the pan while mixing than to start fresh!
  2. Not enough salt: If you're using coarse ground salt in this recipe, you may not be using enough salt! Try adding a bit more next time.
  3. Yeast: Too much or too old yeast can cause your bread to collapse. To avoid this in the future, proof a small amount of your yeast to confirm it's still active, and if so, decrease the quantity in your next loaf by 1/4 - 1/2 teaspoons.

Other problems:

If this is your first time using this recipe, I highly recommend checking in on the recipe while it's 10 or so minutes into the first kneading cycle. At this point, you'll be able to tell if your dough is forming a nice ball and pulling away from the edges.

If the dough is too wet at this time, and not holding a ball, add a couple tablespoons of flour. If the dough is too dry and looking shaggy, add a tablespoon of water.

Check out my guide more information on troubleshooting your bread machine.

The butt end of the loaf of white bread machine bread with peach jam spread on it.
Here's my amazing homemade vanilla bean jam on a fresh crust slice of best homemade bread machine bread!

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How to store:

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.

Try a bread box!

Other bread machine recipes you'll love!

Ya'll we can't have a bread machine recipe without a bread machine!

Here's the one that I have and I have NO problems recommending it to anyone else. I love all the different features and settings on my Breville Custom Loaf. But most of all, I love love love that it makes a perfect loaf of bread!

📖 Printable Recipe

Cross section of bread machine bread.
Yield: 10 slices

The Best Bread Machine Bread Recipe

Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes

This white bread machine recipe is so easy and tasty! You'll love it cause it's healthy and perfect for sandwiches and toast alike!


  • 1 3/4-2 cups warm water
  • 1 1/2 teaspoons sweetener, ex. honey, organic cane sugar, agave, maple syrup
  • 1 teaspoon salt
  • 2 tablespoon liquid oil, ex. coconut, olive, canola
  • 4 cups all-purpose or bread flour
  • 2 teaspoons bread machine yeast


  1. Add all ingredients into bread maker pan, in that order, being sure to sprinkle the yeast on top.
  2. Set to basic or basic quick - whatever you like.
  3. Walk away. Drink a coffee, read a book, watch Netflix.
  4. 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, which likely due to the protein level of everyone's flour. Please check the notes above in the "A Word On Flour" section OR 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 359Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 265mgCarbohydrates: 57gFiber: 3gSugar: 7gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

A word on flour:

As a Canadian, I use purpose flour for literally all purposes. Here's why it matters to you and the results for your recipe:

  • CANADIAN flour is different than American flour!
  • The protein content in Canadian flour is required by law to have at least 13% protein by weight.
  • The protein content of the flour greatly affects the bread's ability to absorb water, produce gluten, and, therefore, your final results.
  • IF you are using American flour, please use Bread flour specifically - OR ensure that your flour passes the protein content test 12-13%

How to determine protein content in flour:

Simply do a little math - make your teachers proud!

Grams Of Protein /
Grams Per Serving = _______

________ X 100 = _________ %

.1333 x 100= 13.3%

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Share Your Thoughts

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Wednesday 20th of July 2022

Hiya Ally!!

Am not gonna lie, I've literally spent the last hour cussing you for the soupy gloop that is having a spa day in my bread maker......and then I came to the comments!

Phew. Fingers crossed it comes out ok - I added more flour as thought it was my heat-wave fried brain that had mis-counted!


Monday 25th of July 2022

Gah! This recipe is by far my most popular and also the one that stresses me out the most. It works for me every single time, and the comments are split - some are great some find it too wet and I really can't figure out what the!?! I hope your loaf turned out well <3

Thelma Cadieux

Sunday 17th of July 2022

I used Red Mill Flour 1-1 as I am Coeliac. It was a total disaster….a brick came out. I just want to warn others not to try that. The flour is very expensive and I chose the 2 lb loaf. Mea culpa!


Monday 25th of July 2022

Gluten free baking is sooooo difficult - sorry to hear that 1:1 flour didn't work out for you.

Martha Jar

Wednesday 18th of May 2022

Made it, the 1 3/4 cup of flour worked great from the get go. I used my home harvested raw honey and some coconut oil as the oil. wonderful. I believe we shall eat the whole loaf today and make another tomorrow. I made it in my bread the author stated make sure your bread maker (if using one) will make a 2 pound loaf. Mine does and this bread was at the tippy top of the loaf pan. It was cold outside today so the inside of my house is a toasty 73 or so with the woodstove going so that yeast really had a chance to bloom and get frothy.....increasing the bread size by eating that great honey. Anyway, love it. It is also a very mild bread, I can see adding in all sort of herbs or toasting for a bruschetta toast (topped with fresh chopped tomato, olive oil and balsamic.. maybe a bit of basil) oh the mind runs wild. Anyway, give it a go.


Thursday 19th of May 2022

That sounds delicious! My sister makes a really delicious rosemary bread that would probably be yummy with bruschetta


Monday 9th of May 2022

I gave this a try after seeing the texture of your bread, mine usually comes out really dense but edible. Anyway, my machine will make a 900g loaf so I thought, no problem. Less liquid as I'm at altitude and small adjustments for it. Also extra flour during the kneed, too sticky. The end result was the loaf was trying to escape out of the lid so some extra tweeking needed but the texture was perfect apart from the top stuck to the lid, the birds are loving that part as it ripped off when I opened it. I'm going to try half measures next time and see what transpires.


Thursday 19th of May 2022

Glad to hear you were able to adapt it to your high altitude kitchen! I'd love to hear how it goes when you halve the recipe!


Monday 2nd of May 2022

My bread came like soup.I did everything right


Thursday 19th of May 2022

Something went wrong for sure. The dough is wetter, but it's not soupy by any means. Did you try with 1 3/4 cup water to start with?

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