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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!

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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Tuesday 18th of January 2022

Hi, can thus be made as a gluten free version? Has anyone done this?


Saturday 22nd of January 2022

Gluten free is a whole different animal. I have talked about making this recipe GF, but I haven't been able to dedicate the time to truly getting it right! Sorry I don't have any better advice :(

Annie Fernandez

Monday 10th of January 2022

Thank you! This recipe turned out great the second time I made it! FYI, I just used 12 of the smaller 1/3 Cup measure, mostly because it was easier to put it in the bag of flour. The first time, I forgot to troubleshoot during the 10 minute mark, so it came out flat on top. I do have a few questions: When is it the right time to remove the metal bread mixer piece? Is there a way to know before it bakes, if it needs more salt? Lastly, have you ever tried the recipe by weighing the ingredients instead of measuring them? I wonder what would happen if I used different measuring tools. I am very grateful that you included the recipe, tips, and troubleshooting sections. Best, Annie


Monday 10th of January 2022

Hey Annie, I could certainly try to measure this recipe using grams instead of cups! All of my sourdough recipes are done via weight, I find when the average baker sees a measurement in grams they tend to back away slowly like it's a sleeping bear!

If you'd like to remove the mixing piece, the best time to do that is as soon as the final rise begins. Turn the dough out, remove the paddle and pop it back in. This will ensure that any deflation that happens while you handle it will be filled out during the rise.

Glad you liked the recipe!

Tonnia Williams

Wednesday 24th of November 2021

Would using flour milled with hard red wheat berries work? I am new to bread making and jumped in with both feet and hands.


Wednesday 24th of November 2021

Bread baking rocks! Glad you're diving in! If your milled flour has the germ and the bran I would actually recommend my whole wheat bread machine recipe. In that recipe, all-purpose or bread flour is combined with the whole wheat to add a bit more lightness, because all whole wheat bread can be dense. If your flour is not whole wheat, then I would definitely try it!


Thursday 25th of February 2021

Hello! I used 1 3/4 c water and the dough was still too sticky so I added about 1/4 c more. Also I have a 2lb bread maker and it was too big for the machine the top was uncooked. I liked the consistency of the bread better than some other recipes I’ve tried that are very dense. I will probably try this recipe again but as a 1.5 lb loaf however I must admit I don’t like the way the bread pot cooks/shapes the finished loaf. I may try baking this in a loaf pan in the oven the bread comes out too tall for the toaster in the pot. Thanks for sharing your recipe


Thursday 25th of February 2021

You can totally bake this bread in your oven! I would set my bread machine to the dough cycle, then turn onto a floured surface and shape into 2 loaves. Cover and allow to rise 45-60 minutes, then cook in a 350f oven for 20-30 minutes or until tops are nicely browned


Monday 15th of February 2021

This is amazing bread. I will be making this recipe from now on. Thank you for sharing it.


Monday 15th of February 2021

so glad to hear it!

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