Best Bread Machine Recipe
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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.
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Fleishmann’s Rapid Rise Dry Yeast
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Buy Now → 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
I’ll send the ingredients and instructions straight to your inbox!
📖 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%
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Note:
The original photos from this recipe are located below:
I’m currently making my second batch of this bread. I made it two weeks ago but added garlic and herbs and it was -incredible-!!
I love this recipe and plan to use it as a base. This time I’ve added garlic, herbs and onion powder. I will also be baking it in a 400F oven for about 20-24 minutes.
The first time I did this recipe, the dough rose so high it was pressing against the lid of the machine! Crazy, right? So, I had pulled about 1/3 of the dough out and baked that third in the oven. the texture was even better (though the machine-baked bread was still amazing).
Thanks for this! I think next time, I will try adding cheese… or raisins and cinnamon. The possibilities are endless!
Oh my! That sounds lovely! Thanks for sharing! You might like my Everything Bagel Bread too – it’s got the same base recipe!
I will check it out! Thanks!
hi
im in england , what is best flour to make a bread that is not dense , we have self raising ,plain , all purpose flour ,
Hi Mike, to determine the best flour, you’ll have to look at the protein content. Use this formula!
Grams Of Protein /
Grams Per Serving = _______
________ X 100 = _________ %
Hi i was just wondering If it was possible to haLf this recipe? Mine also was squished onto the lid even though i have a 2lb option but holy cow this bread is The best recipe ever! It is DELICIOUS!
I’ve not played with halving this recipe, I know I keep mentioning it in the comments but it makes such a good size in my bread maker, a great alternative would be to use the bread machine to make the dough and then transfer the dough to two loaf pans and bake in the oven?
Hi i just wanted to tell you thank you for the recipe! I wanted to have homemade bread with our soup for supper Friday and found your Recipe. As it was kneading, i found my everything Bag seasoning and decided to add it in on the last CycLe, absolutely delicious!
This is amazing bread. I will be making this recipe from now on. Thank you for sharing it.
so glad to hear it!
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
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
Would using flour milled with hard red wheat berries work? I am new to bread making and jumped in with both feet and hands.
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!
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
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!
Hi, can thus be made as a gluten free version? Has anyone done this?
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 🙁
I followed this recipe to the T with the 2 cups of water. The dough was pretty wet and it sank after its final rise, about 40 or less minutes before it was done. The inside was a bit undercooked and the top had a paper mache texture.
I decreased the water to your revised amount, 1 3/4 cup, and still had the same problem.
My bread machine was my grandpa’s and he passed nearly 20 years ago… it’s old lol. So I found the manual on the internet and apparently with this bread machine you can’t sprinkle the yeast on the flour, you need to dig a small hole in the flour and put the yeast in the well. Otherwise your yeast gets activated too soon and won’t rise properly. (Anyone else with an old bread machine with rise issues this might help)
When the bread came out this time around… oh my lanta. AH-MAZING!! This bread is so good – you just put an end to me buying store bought bread 🙂
Thank you so much for sharing that!
I’m so happy you loved it <3
I have a brand new bread machine and the same thing happened with my loaf— much too wet and the only thing I can think of is that I sprinkled the yeast rather than making a well for it. Oh well. 😉 I have also had success with other recipes by putting the water, sweetener and yeast in first, letting it bloom for 10 minutes and then adding the rest of the ingredients. I may try that technique with this recipe. Not sure how it changes things other than maybe I won’t have a goopy loaf next time haha
It’s worth a try – I’d also test your yeast – If you plan on proofing the yeast with the liquid ingredients first, I recommend using active dry yeast instead – I kind of discuss it in my bread machine yeast alternatives article.
This is my second time using your recipe in a T-fal bread machine. I use 2 cups of water, MacArthur Bread Flour and add a tablespoonful of cultured buttermilk blend (powder): Perfection! I can’t thank you enough!!
Awesome! I am so glad to hear that Lucy!
Hi. I wonder how big your cups are. I am Swedish, and am told by Wikipedia that a customary cup is 236,6 ml while a standard measuring cup can be as big as 250 ml. At any rate, if the cups are for water and flour are of equal size, the liquid to flour ratio is 1,75(-2):4, which is less than 0,5:1) and very far from the 0,7:1 ratio that is recommended elsewhere. I am still a novice at baking, and certainly at baking with a bread maker, but yesterday I baked a lump of a bread – compact and dry – with a liquid to four ratio of about 0,65:1. I am so confused. (And I can’t grasp the non-metric (non-)system, with ounces fluid and ounces for non-fluids, customary vs legal cups and pints of different sizes on each side of the Pond. The French killed each other at an alarming rate during the Revolution, but their legacy, which allows me to live in a place where a millilitre is a millilitre and a gram is a gram, has at least brought Europeans (although the Brits might go back to pints and cups now) to common ground when it comes to recipes.)
Wait… I counted the volume of the water against the volume of the flour.
But 1 3/4 cup of water weighs 414 grams, and 4 cups of flour weighs about 640 grams (600-670 grams, depending on the humidity. That makes the liquid to flour ratio quite exactly 0,7:1. I am sorry! It’s just that these measurments are SO tricky.
We’re having covid here, and are out of bread – hence the emergency…
The lump from yesterday will become duck food when we’re out of isolation.
I will try to convert your recipe to a metric system
(going with the customary cup until told otherwise).
Hi Karin, sorry to hear you’re not well!
As long as you use the same “cup” for each you’ll be just fine, because all measurements will be a ratio of that cup itself – if that makes sense. If one cup is 250ml, then 1/2 that cup is 125ml and 1/4 cup is 62 ml. Etc. The most important part of the recipe is the proper ratio of ingredients, so consistently use standard cups or customary cups, but don’t mix them within the recipe. As for your question, I use US cups in my baking.
Next time I make this recipe I will try to get the metric measurements!
I just want to say that this bread turned out good, however it did almost overflow my machine even tho it has a 2lb capacity!
Glad to hear you liked it! It sounds like it was extra happy in your machine 🙂
I have a Panasonic SD-2500 and have 3/4ed your given ingredients. The loaf is delicious but twice now I’ve had an indented top rather than the domed top shown in your picture – what am I doing wrong?
I have an article regarding bread machine troubleshooting, you might find some answers there, but the first things that come to mind are, what is the protein content of your bread, how old is your yeast, and are you adding enough salt?
Thank you for sharing your receipt . I can’t wait to make it it will be my first time making it. I’m pretty excited so are my husband and son. They love when I try new receipts. They especially love it when I use them for my Ginnie pigs. So wish me luck I’m gonna try it today sometime. So thank you again for taking the time to type/ TeX your receipt out. Wish me luck fingers crossed……
Good luck!
Hello
Your recipe says 1 3/4 water or 2 cups. What size cup is that. All cups are different. Can we have a measurement in MLS please
I use US measuring cups. I will try to remember to grab weight measurements next time I make this recipe!
My bread came like soup.I did everything right
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?
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.
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!
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 maker….as 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.
That sounds delicious! My sister makes a really delicious rosemary bread that would probably be yummy with bruschetta
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!
Gluten free baking is sooooo difficult – sorry to hear that 1:1 flour didn’t work out for you.
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!
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
Just made this it’s amazing!
I just made this and it fell, the middle is sunk in. I followed the recipe and used bread yeast I just bought today. Any suggestions as to why this might’ve happened.
Did you check the dough as it was mixing? For whatever reason, this recipe has the internet divided! Some rave about the recipe and others struggle. I’m inclined to think maybe yours was a smidge too wet and could have used a bit less water (or more flour, if you catch it at the mixing cycle)
AMAZING BREAD!! I initially followed the recipe exactly using 1 3/4 cups water at ~120 degrees, honey, and canola oil. But, I ended up having to add 6 tbsp more bread flour as it was kneading because my dough looked like straight soup. It still looked a little too soupy after that but it was pulling away from the sides so I just left it alone after that and it turned out SO SO GOOD. Thank you to every one who left extremely helpful comments (especially Ally)!!!
Ah! So glad to hear! 🙂 Next time, I’d reduce the water by a couple or three tablespoons and see if that helps to avoid having to add more flour!
I made this bread recipe 2 days ago and have another on the go now. I also put on a batch for my mother yesterday.
It is delicious
So I am very new to bread making and I only have the original fleshiman’s original yeast. Will that work for this recipe?? I would like to make this bread for my first try. Thank you for your help
Yes you can use Original Yeast, but there are a couple of changes you need to make to the recipe, you can find the guide on how to convert yeasts in my Bread Machine Yeast Substitution post.
If you take the dough out of the bread machine and put in loaf pan, does it need another rise before baking in oven? I do my bread on dough setting in machine and then bake in loaf pan in oven.
Yes, use the dough setting! You can follow the steps in my everything bagel bread recipe!
I am looking for a rye bread receipe, do
I do have a bread machine rye bread recipe!
Is this US or UK cups? I really need grams and mls or UK ozs and fluid ounces.
UK cups. That said it shouldn’t matter as long as you’re using all the same cup measures because it’s just an easy way to ratio wet ingredients to dry ingredients!
Hi,
first time using my bread maker. I followed all the instructions in this recipe. Came home to it after the baking cycle was done and my bread had exploded inside the bread maker. Any hint on what i did wrong? I used honey, bread flour, and bread machine yeast brand new from the store.
I don’t think you did anything wrong! This batch just may be too large for your bread maker?
My 3.5 hour cycle does just fine with this bread, but my 1 hour cycle does not make this bread well….what can I adjust.? It’s an Oster.
That’s interesting! I am not sure. I will think on it!
I’ve made this bread a few times now and love it! I use 1 3/4 cups water and works great! Loaf doesn’t last long!
If I accidentally put this in my bread maker that only is a 1 pound machine, how would I fix it?! Can I take half out after the kneading cycles and put in a loaf pan and bake it in the oven? What temp and how long? Oh boy did I mess up 😅
Good thing you caught it! Yes, After the kneading cycles you can take it out and shape into loaf pans allow to rise and bake in the oven, or do that with just half! 🙂
So glad I found this recipe. Now I won’t get rid of my bread maker. This bread turned out so good and was edible. With other recipes I would have to throw the bread away. Thanks for posting this recipe.
Yes! That’s great to hear. I do have a number of great bread machine recipes that you might like!
I made this tonight and let it cool and drove right in to try it! Very good white bread. I did use Bread Flour and 2 Tablespoons of melted butter. The 1 3/4 Cups worked just right and baked up beautifully! thank you!
So glad to hear, DJ!
Omg. This was a costly disaster. I am not new to bread machine baking but thought I would try a difficult recipe. Followed the recipe to a T. Using bread machine flour and new machine yeast. ( 1 3/4 c water). Dough looked like it was fermenting. Riser to portion and fell in center. Cooked bread is like a blob of goo. I have never had this experience. Wow
Eileen, I am so sorry to hear that. This recipe really confounds me, because I get so many great reviews and then I get the odd negative result! I’d love to try and figure this out though, if you’re up for a little investigating, I am too!
Usually if bread rises and falls, it’s caused by too much yeast – I’m wondering if your super fresh new yeast is almost too active? If you do try again, I’d reduce the yeast amount by 1/4 – 1/2 teaspoon.
When you say it looked like it was fermenting – what do you mean exactly? Fermentation is vital to the bread making process – that’s what makes it rise, so this is why I ask
Without any more information, I’m wondering your elevation (roughly), loaf size chosen, cycle chosen (quick or regular), what is in the bread machine flour that makes it different than regular flour, and is it very humid where you are right now?
My bread machine says to never exceed 1.5tbs of yeast. I just did 1.5 tbs because I wasn’t sure what would happen, turns out it was a bad call lol, my bread just spilled over the machine and almost caught fire during the baking process it was wild! Not sure if that’s the issue but I definitely make 2lb loaves all the time, I’m sad because I was so excited for this recipe!
Hey Madeline, the recipe calls for 2 teaspoons not tablespoons – that could be the problem!
Here goes nothing kid! Trying this loaf right now it took literally minutes to put together in my machine! Hope it rises well in my OH 69% humid and 31° temp day.
Hope you enjoyed it!
I made this today for n my bread machine that does 2lb loaves. It blew open the top of my bread machine and only the bottom half cooked. What’s cooked looks amazing but this definitely went monster loaf lol
Omg. I literally laughed out loud. I’m so sorry. I just pictured like the bread version of the Kool-Aid man bursting out of your bread machine.
I cannot figure out this recipe. Some people love it and others have nothing but trouble. It’s confounding. I’m really sorry you had a mess to clean up
Love this recipe! I used King Arthur Organic unbleached bread flour. I used 1 and 3/4 cups water. I substituted the oil for water. I used coconut sugar for the sweetener and 4 cups plus 1.5T flour. I cooked on the quick setting. Turned out perfect. Thank you!
So happy to hear this!
I don’t see a temp and time for baking.. am I missing something somewhere?
Mine also was like soup, I had to add more flour. Quite a bit more
This recipe is designed for the basic/quick/sandwich cycle in your bread machine, so time and temp is designated by the bread maker.
How much water did you use? What kind of flour did you choose?
Can anyone help me figure out what I’m doing wrong, I follow the bread recipe precisely and all looks to be going well, however at some point in the baking process my bread completely collapses; goes from almost touching the top of the machine lid to becoming concave in the center. This results in a grainy, unusable loaf 🙁 this keeps happening to me with different recipes so I know it’s not the recipe but something I am doing. Any feedback is appreciated!
Hey Summer, collapsing can be a sign of a bit too much liquid or yeast, you can try to dial back both by a smidge. I’d reduce the liquid quantity by 2 tablespoons and the yeast by 1/4 teaspoon and see if that helps?
Hello! Today is my second time making this recipe! It’s by far the best in both taste and texture! lol however, even though my bread maker accommodates a 2lb loaf, both times making this recipe the bread literally rises so much it almost lifts the lid right up! HAHA!!! My husband and I find it so funny. Didn’t know if you or anyone else has had this happen.
Hah! Glad to hear you like it. You an try reducing the yeast by a small amount to see if that helps!
Do you have a recipe for the vanilla bean jam you mentioned?
It’s actually my pectin free peach jam and each jar has a 1/2 vanilla bean and some extract in it. It’s SO good!
Wow! I just made this bread & my family loved it. I am sure this bread will be wonderful for our lunch sandwiches.
So happy to hear your family loved it! Always love to hear that!
i was recently gifted a bread machine. I used your recipe last week and it made such a good loaf! I made another loaf tonight, and it didn’t fully rise. It’s half the size of the loaf i made last week. Do you have any idea(s) as to what i may have done wrong? i use all purpose flour, the bread machine yeast, i used Splenda instead of sugar, 1 + 3/4 cup warm water and i also used normal table salt. The bread machine i used is a Black and Decker B2250 and the setting i used was 2 rapid bake II, 2lb loaf, + medium color. It was quite warm in my house today, 77°F, and when i baked the bread it was 74° in my kitchen. Would that be a contributing factor? Im new to this whole bread baking hobby, any tips would be greatly appreciated! Thank you (:
Hey Shay! Off the top of my head, the yeast wasn’t happy – maybe the water you used was a little too warm and they struggled?
Recipes look delicious . I haven’t baked one yet on account I need to know how much of baking powder and baking soda to use in place of the yeast. It called for 2tbsp.of yeast. What are the mesurments for powder and soda please?
Hi Shantel, I don’t have any bread recipes that use baking soda and baking powder as leaveners. Sorry about that!
Thank you for this recipe! I’ve baked it about five times so far. I’ve found it works best for me when I bake it in the oven rather than in the bread maker—it just rises too high and falls. It makes slightly more than my bread pan, so I make three rolls out of the extra dough. Delicious!
So happy to hear you enjoy this recipe, Judy!