Best Bread Machine Recipe
This easy white bread machine recipe uses unbleached all-purpose or bread flour, creating a soft, flavorful loaf that's perfect for sandwiches and toast. In my humble opinion, it's one of the best bread machine recipes you'll ever try!
Easy Bread Machine Bread
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!
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
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:
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.
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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
How To Make Bread Machine White Bread
Add Ingredients To Bread Pan:
- 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.
- 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.
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.
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.
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.
Variations + Substitutions
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
Want the full scoop? I'll send the ingredients and step-by-step instructions straight to your inbox so you can bake along with me, no scrolling or guessing required!
📖 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 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 = __ %
4/30=.1333
.1333 x 100= 13.3%
Note:
The original photos from this recipe are located below:
I know plenty of people have asked, have you been able to tweak this for a 1.5 lb capacity bread machine? I am so eager to try this!
I keep meaning to…. It just works so great for me, I think I’d be disappointed if I flubbed one. I have the rest of the summer off, so I may be inclined to try it!
This bread was great! Although, the top of mine collapsed in as it was baking. I’ll try adding less water less time and see if that solves it because the dough was super sticky. But, nevertheless, it was delish! Thanks!
Awesome! I’d love to hear if less water works for you!
Thank you so much d’or that yummy recipe! We tried it tonight, and are vert satisfied with the faste and texture! We were looking for à white bread recipe that is not too dense but that also doesnt require oven baking, for the busy mornings (to use the délai function). I think we found the perfection one for us!
I just have à question, if you can help. The bread rose so high it touched the glass and was kind of flat. Do you have any Idea what caused that? It didnt seem to affect the taste or texture, but just to see if i could do any adjustment…
Thanks again!
Mine sometimes raises that high too, I am working on a smaller batch – I will keep you posted!
I’ve tweaked my recipe for awhile and lo-and -behold, it’s pretty close to what you’ve come up with, except I add 2 Tbs of skim milk powder, I use traditional yeast and never had a problem, and I use whole wheat flour (it’s slightly denser, but I prefer that). Things I’ve added at one time or another; poppy seeds, hemp hearts, coconut, vanilla extract, chili powder, chopped onion and garlic, basil, thyme and oregano mixture, and sesame seeds. I’ve got my prep time down to under 3 minutes from walking into the kitchen to pressing GO on the machine LOL.
Kitchen efficiency! Love that! Isn’t it great when you make something so often you just go on autopilot?
I haven’t ventured away from the standard bread recipe except to add cinnamon, cardamom and chopped Craisins. I’m gonna try some savoury sandwich bread – thanks for the push!
Got a bread machine for Christmas. Baked this bread recipe. It was a huge hit. Thank you for sharing.
Awesome! Glad to hear it was well liked, Lisa!
Thank you so so much! Absolutley the best bread I’ve ever made using my bread machine!!! Time to throw away the book? Now how about one for whole wheat – got one of those up your sleeve?
cheers from BC!
Kim
Haha! I do… But I think it needs a bit of perfecting!
I was skeptical but this worked out perfectly on the first try! I’ve been playing around with different bread recipes with or without the machine for the past few months. It rose perfectly and was nice and fluffy. My family loved it! This was the very best white bread recipe that I’ve ever made! Thanks!
Awesome! I am so glad to hear that :):)
I have a crazy question. Do you do the ingredients from the top down or from the bottom to the top.? It didn’t seem to want to mix well when I did it from the top down. I will definitely try the other way the next time I make this. (Unless you tell me otherwise) ?
Renee, I always do top down – Liquids first!
Great receipe, just having issues with the top of the loaf not cooking as it rises so high it touches the viewing window, our maker has the sandwich bread cooking option, 2lb and 1lb.
Would you recommend trying halfing the receipe, and try a 1lb and see if loaf cooks to the top?
Hey Adam! I have not halved the recipe…. yet – I think it’s a little bit of old dog/new trick going on! I don’t know how it will turn out to just halve it and cook as a 1 lb loaf, but if you try it, I’d love to know how it works out!
What type of yeast are you using? If I use cake yeast do I soften in water first or if I use dry yeast does it have to be specific to bread machines?
Hi Tina, I always use bread machine yeast as it doesn’t need to be proofed, and also tends to do it’s job faster than most yeast – if you look at normal yeast and bread machine yeast you’ll see a difference in the size of granules – the smaller granules are quick rise/breadmachine specific!
I made this last night and was worried it wouldn’t turn out. While proofing the second time, it overflowed and had to quickly clean up before it got out of hand. When it was finished baking, pulled it out of the machine to cool. I cut the loaf down the middle (I have a round loaf machine) and the texture was perfect. I will make this again. I will have to adjust the measurements for my machine to avoid the overflow issue.
Sorry this overflowed! Let me know how the next batch works out!
I’m trying this recipe right now, bread dough is very sticky and moist. I will let you know how it turns out in the end!
Turned out fantastic!!! The only difference I will make is setting the machine to medium crust, but otherwise I won’t change a thing!! Thank you so much!!
Awesome Claudia! Happy to hear it!
Do you have any recommendations for making this recipe gluten free. Found may daughter has a gluten intolerance and am searching for good gluten free bread recipes that can be used in the bread machine
Patty, that’s a really great question! I can do some digging for you – I try to reduce my gluten intake in my own diet, so a good gluten free bread sounds like something I should try and develop instead of just avoiding bread all together. I will do some trials this weekend – my new bread machine has a specific gluten free setting!
Do I need to use bread flour or just normal flour?
HI Jenna, I’ve used both, just keep an eye on the consistency as it’s mixing – I’m learning, through this recipe, that everyone experiences different consistencies in their dough, even with the same quantities! My house must be VERY dry!
this loaf looks delicious. Thank you for sharing. I guess I can use bread flour
You bet! Love to hear how it turns out
Hi
Can I use whole wheat flour? If so, do I just change serting to whole wheat on the bread machine or donI also need to adjust quantity?
Thank you
Hi Marie,
I’ve done this with half whole wheat and half all purpose. It worked well, however, I have not attempted fully whole wheat!