Bread Machine Dough to Oven-Baked Bread: Step-by-Step Guide
Sneak Preview: Want better bread from your bread machine? Use the DOUGH cycle, then bake your loaf in the oven for a golden crust and bakery-style texture. I’ll walk you through every step—from kneading to baking—to help you make bread that’s worth every bite.

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The automatic nature of a bread machine can sometimes ruin a loaf. That’s because it works on a timer, not intuition. My solution? Use the DOUGH cycle and bake in a conventional oven.
Not convinced it’s worth the trouble? See: Bread Maker vs. Oven: How to Get the Best Crust. No more cardboard crusts, holes in the bottom, or crumbly bread.
Happy Bakers Speak Up
“I was ready to throw my new machine out; the crust was hard or tough, and tasted like cardboard. Heavy and coarse. My husband kept saying it’s good, but I knew differently. I am fussy and definitely not used to eating bread like that. This morning I made it your way, kneaded in machine, baked in oven and it is bread to die for. Bread at its best.”–MARILYN D.
Step-by-Step: Bread Machine Dough to Oven-Baked Bread
1. Prepare the Dough
Add liquids first, followed by dry ingredients (please weigh for best results), with flour and yeast last. [See: 5 Keys to Using Yeast with Confidence in Your Bread Machine]

Select the DOUGH cycle and start the machine. Some machines call it “FERMENT.”

Check during kneading: dough should stick to the side, then pull away cleanly. If too wet/dry, adjust flour or liquid. [For details, see: A Surprising Secret for Making Better Bread with a Bread Machine.]

2. Shape the Dough
Once the dough cycle ends and the dough has doubled in size, move the dough to a lightly floured work surface. (I like to use a silicone mat that I throw into the dishwasher.)

Shape into a loaf or other desired shape. [See: How to Shape Bread Dough]

3. Final Rise (Proofing)
Cover the dough and let it rise in a warm place until it peeks over the edge of the pan (30-60 min). For a freeform bread, it should almost, but not quite double in size. [See: How to Proof Dough in a Microwave]

Avoid overproofing: a gentle press with your knuckle should leave an indentation that slowly springs back.
4. Bake the Bread
Preheat oven 15-20 minutes before baking.

- Enriched Breads (milk, eggs, sugar): Bake at 350-375°F (175-190°C).
- Lean Doughs (water, flour, salt, sometimes, small amount of fat or sugar): Bake at 400-450°F (200-230°C).
5. Cooling & Storing
- Let bread cool 15 minutes in the pan, then carefully transfer to a rack.
- Wait at least 30 minutes before slicing (longer for whole grain loaves).
- Store in a bread box or freeze slices for later. Do not refrigerate.

Common Questions
What size pan should I use?
- When using my recipes, I’ll tell you what to use. Otherwise, it depends on how much flour you are using and what kind of bread you are making (fluffy vs. more dense or white flour vs. whole grains). [See: Choosing the Right Pan for Bread Machine Dough]
Why does my bread collapse?
- Overproofed dough can deflate. If this happens, reshape and let it rise again. [See: Overproofed Dough: How to Avoid a Sunken Loaf]
How do I know if my bread is baked through?
- The best way is to know for sure is to use a quick-read digital thermometer: Bake to 200-210°F for lean bread, 190-195°F for enriched bread. [See: How to Use a Digital Thermometer for Perfect Bread Every Time]
Want to Practice?
- 71 Bread Machine Recipes To Make You Look Like a Pro
- Transform Your Favorite Recipes for Bread Machine Success
- 6+ Bread Maker Tips You Need to Make Marvelous Bread
Final Thoughts
A bread machine needs your active participation to make fabulous bread worth eating and sharing. If you’re only looking for toast in the morning, I get the appeal of “one-button” bread. But if you want bread worth the calories, time, and expense, stick with me. You’ll be making beautiful and tasty bread in no time.
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.