Best Bread Machine Recipe
If you’re looking for the best bread machine recipe, you’ve found it! This one is made with simple ingredients creating a soft, flavorful loaf that's perfect for sandwiches and toast.
Jump to:
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, I prefer sourdough baking! 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 will live on with Kevy!
But my mom gave me this white bread recipe so that I could bake my own light, fluffy sandwich bread on my own and I’ve been using it for over 10 years!!
This easy bread machine recipe is dedicated to mom.
This article was updated April 2025 to add new photos and weights in the recipe card, the recipe itself is unchanged!
High Hydration
This is a high hydration recipe, about 72%.
It will look and behave differently than doughs you might be used to, but there’s a method to the madness. High hydration doughs:
- have thinner, crispier crusts but more tender crumbs
- ferment more quickly
- are more stretchy and sticky
All of these qualities add up to the perfect bread machine recipe, resulting in light, airy loaves that are full of flavor, with a beautiful rise and an irresistibly soft interior.
Key Ingredients
Flour: Use a high protein flour in this recipe, something like unbleached bread flour or all purpose flour with at least 12% protein.
Calculate protein content as follows:
Grams of Protein / Grams per Serving = _________ X 100 = ______%.
ex: 4g protein /30g per serving =.1333 x 100= 13.3% protein
Yeast: This recipe calls for instant yeast, or bread machine yeast, but if you don’t have any, you can use active dry yeast. Increase the amount to 2 1/2 teaspoons of active dry yeast and add it along with the liquid ingredients instead of on top.
Read More: Bread machine yeast substitutes
Variations + Substitutions
- Vegetable oil in this recipe can be substituted for butter, olive oil, margarine, I’ve even used rendered lard from own home-grown pork!
- Granulated can be substituted for brown sugar, maple syrup or honey. Though I prefer granulated sugar as it doesn’t bring affect the flavor profile of the bread.
- You can use all purpose flour if the protein content is around 13%. Determine the protein content with this formula: Grams Of Protein /Grams Per Serving = ___ -> ___X 100 = ___ %
- If you want to add some whole wheat flour, you can swap out up to 1/2 cup of bread flour for whole wheat, but I do have a bread machine recipe for honey whole wheat bread!
How To Make Bread Machine White Bread
- Step 1: Combine the liquid ingredients: 1 3/4 cup warm water, 2 tablespoons vegetable oil, 1 1/2 teaspoons granulated sugar, and 1 teaspoon coarse kosher salt in the baking pan of your bread machine.
- Step 2: Layer the dry ingredients as follows; 4 cups bread flour followed by 2 teaspoons rapid rise or bread machine yeast. 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.
Pro Tip: To test your water, use my extremely scientific method: dab some on the inside of your wrist like you would with a baby bottle. If it feels too warm, use cooler water.
- Step 3: Place the baking pan into the bread machine. Select Basic, Light Crust, and 2 lb Loaf options. If your machine does not have all these settings, simply select the Basic or White setting.
- Step 4: Allow the bread machine to bake.
This is the hard part! Walk away! You’ll be tempted to check on your bread and then start panicking cause the texture looks weird, the dough looks too wet, or the corners still have dry flour. Don’t worry, I did all the peeking for you through the process – pics are below.
- Step 5: Remove the bread pan from the bread machine. Overturn the baked loaf onto a wire mesh cooling rack. It’s important to get to your machine as soon as possible once it beeps complete to avoid it kicking into keep warm mode, this will dry out your bread and make it less than pleasant.
Allow the bread to cool completely (if possible, I know it’s hard!) before cutting.
Expert Tips
- 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!
- Use the scoop and level method for your flour: stir the flour well in the bag, then scoop the flour into your measuring cup and level the cup by scraping a knife across the top. This will result in more consistent scooping!
- After the last punch down or prior to the final rise, I like to open the bread machine and remove the kneading paddle. This helps to prevent a large cavity in the bottom of the loaf. Because this dough is pretty sticky, my hands do get a little dirty haha
Batch + Storage
Batch:
This easy bread machine recipe makes 1x 2 lb loaf. Be sure to check that your bread machine can handle a 2-pound loaf before you begin baking!
Storage:
Once your loaf is fully cooled, place it in a sealed plastic bag and store it at room temperature. It'll stay fresh for 2-3 days, perfect for sandwiches, toast, or enjoying as-is!
Homemade bread doesn’t keep long. It doesn’t keep any better in the fridge either, so we often eat half fresh and freeze the other half.
Freezing a Whole Loaf:
To freeze, wrap the cooled loaf tightly in plastic wrap, then wrap it again in aluminum foil to protect it from freezer burn. You can freeze it for up to 3 months. When you’re ready to enjoy, let it thaw at room temperature (no need to unwrap until it's fully defrosted!).
Freezing Slices:
For easy, grab-and-go portions, slice the cooled loaf and place the slices in a single layer on a baking sheet. Freeze until solid, then transfer the slices to a freezer-safe bag or container. This way, you can pull out just what you need! Simply toast or let the slices thaw at room temperature-either way, you're ready to enjoy fresh bread in no time.
Bread Machine Recipe Troubleshooting
I have a complete guide to bread machine recipe troubleshooting but here are some quick suggestions:
Bread Too Dense:
- 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.
- 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!
- 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:
- Too much liquid: ensure that you’re measuring with a liquid measuring cup.
- 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.
- 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.
Serving Suggestions
- Smoked ham and Swiss sandwich
- Toasted with creamed honey, or homemade raspberry jam
- BLT with homemade bacon
- Topped with a fried farm fresh egg
More Bread Machine Recipes To Love
If you tried this Bread Machine Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
📖 Printable Recipe
The Best Bread Machine Bread Recipe
Ingredients
- 1 ¾ cups warm water, 415g
- 2 tablespoon oil , 25g
- 1 ½ teaspoons granulated sugar, 7g
- 1 teaspoon salt, 8g
- 4 cups bread flour, 570g
- 2 teaspoons bread machine yeast, 8g
Instructions
Add Ingredients To Bread Pan:
- Combine the liquid ingredients: 1 ¾ cup warm water, 2 tablespoons neutral cooking oil, 1 ½ teaspoons granulated sugar, and 1 teaspoon coarse kosher salt in the baking pan of your bread machine.
- Layer the dry ingredients as follows; 4 cups bread flour followed by 2 teaspoons rapid rise or bread machine yeast. 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.
Bake:
- Place the baking pan into the bread machine. Select Basic, Light Crust, and 2 lb Loaf options. If your machine does not have all these settings, simply select the Basic or White setting.
- Allow the bread machine to bake.
Cool:
- Remove the bread pan from the bread machine. Overturn the baked loaf onto a wire mesh cooling rack. It's important to get to your machine as soon as possible once it beeps complete to avoid it kicking into keep warm mode, this will dry out your bread and make it less than pleasant.
- Allow the bread to cool completely (if possible, I know it's hard!) before cutting.
Notes
Recommended Equipment + Ingredients
Nutrition
Flour Protein Content
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 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 = __ %
4/30=.1333
.1333 x 100= 13.3%
Hi there,
So I made this recipie today. My bread maker is a 1 1/2 lb. This is only the second bread I’ve ever made, so I wasn’t really sure how to adjust the recipe. I made a 1 lb instead. Anyway, I was a little worried because it was sticky in the machine. I did have to add multiple 1/2 TSP of flour over time. But after a while it adjusted and cooked perfectly. In the end it was the softest most delicious bread I ever made! Thank you for the recipie❤. It was eaiser then I ever realized! Thanks again, loved it.
Love it Amber! So glad to hear <3 Hope you made notes so you can replicate it!
Ally, we have since made 4 or 5 additional loaves using the recipe we outlined above, except for the final adjustments… We use 4 1/2 cups whisked & scooped & leveled bread flour, and we toss the bread machine yeast right into the warm water along with the sugar, salt, and corn oil. The machine now forms a normal ball without fail, and we haven’t had another failure to rise. This bread is absolutely fantastic when fresh out of the machine and cooled, and makes great toast!! Slices easily with electric knife when cooled. This recipe has been committed to memory, and is now our regular weekly go to recipe!!
I just made this and it was so scrumptious – light and airy like French bread. I whisked the the flour before measuring 4 C, did 1 3/4c water and 2T of oil and used honey as the sweetener. I disregarded my bread makers instructions and dumped the yeast right on top. (My machine has a yeast trap your supposed to use but I find that it often doesn’t allow for enough rise in my humid location).
Anyway – turned out magnificently and my family literally scarfed it down. Thanks so much!
Mary, That’s awesome! I’m so glad you loved it <3
I did exactly what you said and it was perfect. Wish you gave the jam recipe too ..hint.hint
I’m glad you loved it! I posted the jam recipe, I’m sure you’ll love it too. Here’s the link! https://www.cravethegood.com/homemade-peach-jam-recipe-3-ways/
We made this recipe yesterday, with mixed results. The first loaf was almost soupy in consistency, and never rose. After the second rise cycle, we discarded that attempt, and not to be deterred, started again.
Admittedly, we are new to the bread machine arena. Yes, we’ve had them before, used them a few times using bland, overly dense recipes that nobody cares for, and the machine is relegated to the back shelf or next garage sale. Well, in our efforts to eat healthier, we bought yet another one, and this time, with the help of websites like yours, are trying many different recipes in our search for a great loaf of bread.
Our second attempt fared much better, and everyone raved about the taste and softness and aroma of the bread. Put simply, it was a hit. Getting to that point took some tweaking, which we will share, for others to review and comment.
Using 1 3/4 cups warm water, we added 3 tsp sugar, 2 tsp salt, 3 tbsp corn oil, 4 cups bread flour, and 2 tsp bread machine yeast. Fairly straightforward, and not much deviation from original. But here again is where the confusion arises. During the initial mix cycle, things were still soupy. As the machine continued, we added an additional 1 cup of flour to the dough. The dough was still quite “sticky” and “loose”, but it did form a ball, and with little further intervention, we allowed the machine cycle to continue, with the resulting great tasting loaf. Your pictures are very representative of our results. We used the 2 lb basic white light crust cycle.
I think the confusion (apparently shared by other posters) comes from accurately measuring the flour. The first (discarded attempt) loaf was made using 4 cups SIFTED bread flour. The second attempt used 4 cups WHISKED & SCOOPED. One will agree that the amount of flour could vary greatly that way. As mentioned, we ended up adding an additional 1 cup to the second attempt.
We are going to make another attempt today. Hopefully we will be able to replicate yesterday’s loaf, and arrive at perhaps a flour WEIGHT vs VOLUME, in order that we will always achieve the same results going forward.
Thank you for sharing your recipe!
HI Chris, thank you for the comment! I’m glad you enjoyed it and I’d love to hear how you make out on the 3rd time – it usually is the charm!
As for the flour, that is definitely possible, I did include a note in the actually verbiage of the blog post itself, but did not add it to the actual recipe, I will append the recipe now to include the scoop and level note. I hadn’t even considered adding it to the recipe, it makes sense that it could be missed when you point it out!
Hi,
What kind of yeast is used – bread machine or traditional?
Thanks,
Rich
Hi Rich, I always use bread machine yeast! Hope that helps!
That would be incredibly helpful to add to the recipe
Thanks for the recipe! I just tried this last night and it turned out quite nicely. I used 1 3/4 cups of the warm water though. So thank you so much for editing the original recipe to include that. Also, I used bread flour. My grandson loved the bread so I will definitely make it again.
I’m so glad to hear that Suzette!! It’s a staple in our house – I make it by feel at this point!
Can I use a mix of chick pea flour and bread flour? There is a lot of protein in the chick pea flour but no gluten. I wasn’t sure how much this would affect the recipe.
I don’t know Cindy. I’m not sure how that would affect the bread as I’ve never tried. Are you having a hard time finding flour that is high enough in protein content?
I have made this recipe several times now and I do find it a bit sticky if I remove it to bake in the ove, but otherwise it is the best bread recipe ever. Thank you so much for posting it,me love, love, love it
That’s awesome Sandi! I love the feedback! Thank you 🙂
Thanks for the recipe – love the bread. However, made twice and both times it had risen pretty high and then fell both times with about 30 minutes remaining. Any idea why this happens? I used honey.
HI Maxine, to be totally honest, I’ve not had that happen to me! This website has a pretty good list of what could have gone wrong! http://www.kingarthurflour.com/learn/bread-machine-basics.html Hope that helps!
This happened to Me twice 😫 i cant figure out why it keeps falling. Ive adjusted the yeast and water. Im so so sad. And it keeps turning out dense.. and not fluffy and soft. My bread machine had 3 kneading cycles… do you think thats too much?
It shouldn’t be? Do you have a quick cycle on your bread machine that only does 2 knead cycles?
I used honey as well and my loaf collapsed in the middle after rising quite nicely. The bread is delicious and even though it sunk I have been pulling pieces off and munching on it because it is so tasty. But it may have something to do with the honey? I followed everything to the letter.
Hey Juan! Glad to hear it was tasty, sorry it fell. This seems to be a common problem with breadmachines! I’ve made this recipe with honey and it seemed to work. Did you use enough salt? or maybe a smidge too much honey?
I have found that my bread will fall if there’s too much water in the recipe. It can be a bit tricky because it really depends on your local humidity and altitude. Try cutting back on the water and see if that helps.
too much yeast can also cause it to fall. I am about to try this substituting Carbalose flour and using inulin instead of sweetener. I am on a keto diet.
Hello Liz! I have never tried this to fit in a keto diet, I’d love to hear if it worked for you!
first hate the panel for posts o the side, interferes with visual. Made this recipe, love it. now I would like to remove it from the bread machine after paddle setting so I can use it for bu s and bake in the oven. Do you recommend this and if so how many times do you punch down and rise be for shaping g and baking?
Hi Sandi! Thanks for the comment! I am glad you love it! I’ve not made it into buns yet, but I’d probably throw it on the dough cycle, then after the last punch down, shape into buns and rise before oven baking.
Thanks for the feedback! I usually look at the blog on a computer but I will definitely get rid of the side panel share buttons on mobile!
Can I use bread flour?
Hi Corey, I’ve used bread flour! just watch the consistency once it starts mixing to make sure you don’t need to add a bit more!
Didn’t think to ask before making this … so how big is your bread machine? I made it and it basically exploded in my machine … mine makes a 1 lb. Loaf. What a mess and a smoky kitchen.
Oh no, Trina! My old bread maker was 2lb and my new one is 2.5lb. This is a 2lb loaf. I will go in and make a note on the recipe of the size
Thank you … I will halve the recipe and try again now that my maker is finally clean. Burning bread isn’t like burning toast … lol
This is my first ever using a bread machine . Shouldn’t it kneed the bread and let it rise before baking? What type of bread maker do you use? How long should the whole process take from start to finish?
Hi Breahna, yes the bread machine should knead and rise a couple of times before baking. Time involved depends on breadmachine model and cycle chosen, my old machine was 3 hours on rapid and 4 hours on standard, my new machine is just over 2 hours on rapid and 3 hours on standard.
I have the Black & Decker all in one machine .Put settings on 2.0lb loaf and basic cycle .Takes 3 hours and the machine does it all (kneads and rises ) The 2 cups makes the dough sticky but don’t worry it comes out perfect every time ..Best recipe ever
I am SO happy to hear you say that it’s perfect! Made my day! I just made it again Monday to add a video to this post and mine turned out fabulously too!
I have the same machine and this is the first recipe that has worked for me that isn’t dense bread. It comes out just like normal bread. I have been making bread once a week for seven months and this is the best recipe yet.
This dough is so soupy. I make bread every week in my bread machine and it’s never this consistency. Can you please double check your recipe? I added another cup of flour because I’m paranoid! Help!
I’ve never had a problem with this recipe, I literally make it more than once a week!
I have found different flours make different texture of dough though. I would assume the humidity level of your flour would affect it too, that said I can’t see why it would be soupy??
How did it turn out Rachel?
Also, what proportions of dry and liquid ingredients do you normally use?
I found the dough quite wet and sticky BUT it turns out great in the end, just let it go to the end and you’ll see it turns out.
Can you please double check your recipe? Haha NO ! the recipe is perfect Rachel , maybe just do it the way is says and you will find out it is perfect.I used the 2 cups of water and it is the best bread i ever made
Hi, I’m a bit confused. Is the dough supposed to be a liquid batter or like a regular bread dough. It’s so liquid you can not knead or touch it. Is it supposed to be this way?
It should be similar to normal dough. In the beginning I find its quite wet in the machine, but then by the second rise it’s much more dough like and has the skin like feel to it.
That said, I’ve had days that the dough was quite wet and baked up just fine and days that it looks exactly like normal hand mixed bread dough and that also baked up just fine. It seems to be a resilient recipe.
Let me know how it turns out!
HI Ally, I didn’t see a comment button so I hit reply to another comment instead (i’m new to blogging and commenting).
I LOVED THIS RECIPE. Best I’ve had come out of my bread machine. It’s like actual, soft sandwich bread! I did however use your recipe in a 1.5lb bread maker, so the top was sticky and slightly raw. No matter, the bottom part was amazing and the top will be turned into croutons! Any chance you have a 1.5lb recipe? I’m also new to bread makers and not really sure how to alter the recipe successfully. Any help you or your readers could give me would be much appreciated. Thanks so much.
Happy Blogging 🙂
HI Amanda! I’m so glad you loved it! I have gotten that question a couple of times.. I might take some time to play with it this weekend and see if I can’t get the recipe down for a 1.5 lb loaf!
Have you had a chance to do a 1.5 lb recipe? This bread looks like what I’ve been trying to make, and my machine is 1.5 lb as well!!!
Hi Tracy! I have not yet tried the 1.5 lb loaf – I’m so sorry! This summer has been hectic – Hoping to get that sorted before school! I will keep you posted
How can i change this recipe to a garlic cheese bread???
I a,so loved this bread recipe. I did 2 cups hot water, added the rest as is and 4 cups flour, this is the best bread! Love it! Thank you ?
I forgot to add, I use the dough cycle, and take out, knead it, then I place in bread pans, cover let rise, spread partly melted butter on top before baking. Amazing crust and bread!
The math suggests the recipe for A one and one-half pound loaf would be:
– 3 cups flour
– 1 1/2 teaspoon yeast
– 3/4 teaspoon salt
– Just over 1 teaspoon sweetener (maybe a slightly rounded
teasPoon)
– 1 1/2 Tablespoon oil
– 1 1/3 to 1 1/2 cups of water
I don’t know how this will work, but that is the math for turning a 2 pound loaf into a 1 1/2 pound loaf. Might be worth a try.
To make a 1.5 loaf, you should be able to cut the ingredients into 3/4 of the original measurements. Like the flour is 4 cups in the base recipe, use 3 cups instead.
I want to try this recipe in my bread maker but I only have enriched white flour it’s not bread flour and according to the calculation it’s Tu10 for protein so that work just as well also I have active dry yeast not bread machine yeast are there any adjustments I have to do so I’ll come out good
Hi Susan! You can use active dry yeast, you’ll just need to bloom it in with the liquid ingredients rather than sprinkle on top the dry <3
@Ally, Hi. I just saw this comment. I only use Instant Yeast in my bread machine but I have a very close friend, who showed me how he makes his bread. He uses active dry yeast and just makes a little indent on top of the flour and puts the yeast right in. He always makes his bread this way and it comes out fine. Again, I don’t do it this way but I did observe his bread was fine.
Awesome bread! Thank you!
I’m not sure how to comment, so I’ll just reply to this post. On the new machines, don’t set to bake, set to basic. Kneading is a must!
I need some help. The bread tastes great. I’ve made it twice. Each time I have had to cycle the knead twice before allowing it to rise and baKe. The mixture did not mix completely. I had to mix by hand and knead again. Please help me.
Hi Sandy! This sounds like a machine issue more than a recipe issue to me, is your mixing paddle firmly attached? That’s happened to me and it doesn’t mix right if the paddle isn’t on properly.
I tried the recipe 2 more times and help mix during the mix cycle. Again, the bread tasted great when warm but after that, the texture was less than ideal. I found a different recipe that suits my machine better.
Sorry to hear! Was the texture too moist? I wonder why the texture would change?