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!

bread machine pan on scales next to liquids including eggs, butter, and fruit juice. all ingredients are refrigerator cold.Pin

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?

packages of instant and active dry yeastPin

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.

chopping butter on the wrapper with a table knife.Pin

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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    9 Comments

    1. I start my breadmaking by putting the mixing bowl into the sink and turning on the hot tap to “pre-heat” the bowl. While the hot water warms the mixing bowl, I assemble the rest of the items; then empty the warmed bowl and introduce the ingredients. This helps the initial mix and also evenly warms the dough when kneading. 🙂

      1. Hi Rich,

        Thank you for writing. Good idea when mixing by hand. This article is specifically written for bread machine users. The friction caused by the paddles changes the rules.

    2. Maxine Gravit says:

      I have looked whole wheat bread recipes that call for cold water. what temp is the water in your bread machine whole wheat recipe?

      1. I use cold water straight out of the tap in all of my bread recipes because the friction of the paddles heats up the dough quickly.

        If it is really cold where you live, and your water is frigid, you might want to warm it a little. But here in Texas, where I test recipes, it’s not necessary. If you aren’t too sure about this, stick a quick-read digital thermometer in your dough when it has finished kneading and see what the temperature is. If it’s below 75˚F, then you know to warm your water a bit. However, even if the dough is colder than 70˚F, it’s not bad for the dough. It just takes longer to double in size. That’s not a bad thing unless you are on a tight schedule. The longer it takes your dough to rise, the better the flavor of your bread.

    3. So, Paula, since Tangzhong is my favorite ever technique, should I be letting that cool to room temp before using it? It usually melts my butter (but has never cooked the egg!). I’m about yo make some rolls.

    4. Kathy Castleberry says:

      I like to use my bread machine for kneading only and then bake in the oven. You are the one who taught me this and I thank you. I like to have my ingredients room temperature at least.

      1. Hi Kathy,
        Baking in the oven changes everything. Thank you for taking the time to write. Keep doing whatever works best for you.

    5. Vanessa Faukner says:

      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!!

      1. You’re welcome, Vanessa. Hope it saves you a little bit of time.