Bread Machine Water Temperature: What Really Works?
Sneak Preview: Should you warm the water, milk, or butter for your bread machine recipe? The answer depends on how you plan to bake your bread and what type of yeast you’re using. Let’s break it down!
A reader recently asked me about the “right” temperature for water in a bread machine. Most recipes call for warm or room-temperature liquids, but what does that really mean?
For years, bakers have used the “baby bathwater” trick—if it’s comfortable for a baby, it’s probably the right temp (about 100°F). But is it even necessary to heat the liquids?
Short answer: It depends! Keep reading for the details.
Happy Bakers Speak Up
“Hmmmm…..well, well, well. As a baker who has always probed the temperature of my liquids, I must admit I was skeptical…bake me silly, room temperature water for making bread dough in the bread maker works great!! Thanks Paula for another brilliant tip!!”–VANESSA F.
How You Bake Determines the Best Water Temperature
1. Using Your Bread Machine to Bake?
Most manufacturers recommend room-temperature ingredients for the best results. That’s why some machines have a “preheat” phase—it gently warms cold ingredients before mixing.
2. Using the Dough Cycle and Baking in the Oven?
Skip the extra step! Cold liquids work just fine. As long as nothing is frozen solid, your bread will turn out great.
The Yeast Factor: Does Temperature Matter?
Using Active Dry Yeast?
Warm liquids (around 80°F) help dissolve the yeast and jumpstart fermentation. But even then, lukewarm is plenty—no need for hot water.
Using Instant Yeast?
This is my go-to yeast because it doesn’t need to be dissolved in warm water. Toss it in with the flour and go!
True Fact: The friction from kneading warms the dough naturally. Even when I start with cold ingredients, my dough reaches 85-90°F by the end of kneading—plenty warm for yeast to do its job.
Cold Ingredients from the fridge: before kneading: 68˚F — after kneading: 85˚F
Butter in a Bread Machine: Melted, Cold, or Frozen?
Melted Butter? Avoid it! Melted butter acts like a liquid and can throw off your flour-to-liquid ratio, leading to dense bread.
Frozen Butter? Also a no-go. Hard chunks can damage your machine.
Best Option? Chop cold butter into small pieces right on the wrapper. The machine will mix and soften it naturally. No extra dishes required!
FAQs: Quick Answers You Need
Do I need to bring yeast to room temperature?
Nope! I use yeast straight from the fridge, and it works great.
Will cold water slow down the rising process?
Maybe a little if your kitchen is really cold—but that’s not always a bad thing. A slower rise can mean better flavor!
What about other cold ingredients like eggs or milk?
Unless your recipe says otherwise, you can use them straight from the fridge.
Final Takeaway: Skip the Extra Step!
For most bread machine recipes, you don’t need to warm the liquids. If you’re using the DOUGH cycle, just dump everything in and let the machine do its job.
Next time a recipe says “warm water,” you’ll know what to do!
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More Bread Machine Secrets
- How to Make Bread Machine Dough and Bake It in the Oven
- 6+ Bread Maker Tips You Need To Make Marvelous Bread
- The Surprising Secret to Making Better Bread with a Bread Machine
Questions? Email me: Paula at saladinajar.com. Hope to see you again soon!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.