Basic Bread Machine White Bread You’ll Be Eager To Share

Sneak Peek: This basic Bread Machine White Bread is a soft, fluffy 1.5-lb loaf with no eggs and little sugar or fat. And yes, you can make this beautiful loaf with the help of your bread machine. Also, don’t miss the secret ingredient that helps make this the best bread machine white bread recipe.

Sliced white bread in a basket with butter on the sidePin

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Have you tried the first white bread recipe listed in the manual printed by your bread machine manufacturer? Did you make it from beginning to end with the one-and-done button? If you weren’t thrilled with the results, I have an alternative.

Three Reasons Why You Might NOT Want To Make Recipes From the Owner’s Manual

  1. Was the crust of your first loaf thick and hard?
  2. How did the top look? Was it nicely domed or misshapen and ugly?
  3. Was the crust browned or much lighter on top than the rest of the bread?
  4. How was the inside of your bread? Was the crumb organized or verging on crumbly? Was it light and fluffy on top but dense on the bottom?

The bread I described above is probably good enough for toast if you aren’t particular. But if you want a loaf you are excited to eat and proud to share with others, follow this recipe as closely as possible.

The directions are for a bread machine because it is the best kneading machine in town. But you can make it with a stand mixer or by hand. See the recipe notes for details.

Happy Bakers Speak Up

I never review recipes but this one definitely deserves 5 stars. I’ve made bread in my machine several times but was never impressed.
This is by far the best bread I’ve ever made and it was easy. The texture, color and taste were perfect. Thanks so much for the recipe!

basic white loaf for a bread machinePin

If you want your loaf to have perfectly straight up-and-down sides like the one pictured, use a 9x4x4-inch USA Pullman pan. Notice the beautifully golden brown and tender crust. You will never get this result by baking bread in a bread machine.

Recipe Inspiration

Are you open to a different way of using your bread machine other than start-to-finish with the push of one button? If so, I can show you how to use a bread maker to make fabulous bread.

A bread machine is one of the best kneaders in town. Plus, you get a timer with it. So you can throw the carefully measured ingredients into the bread machine, turn it on, and let it do the work while you start your next project.

You’ll want to open the lid and check the dough a time or two to ensure it’s not too dry or wet. Otherwise, you can leave it alone for an hour and a half (varies with different machines), and when you return, the dough should be ready to shape.

One of the secrets to producing fabulous bread with a bread machine is to use the DOUGH cycle only. That means you will let the machine mix and knead the dough (great for people who find it painful to manipulate it with your hands). Then, shape the dough with your hands, let it go through one more rise, and bake it in your conventional oven.

Does it sound like a lot of work? It may take a few extra minutes, depending on your experience. But it’s worth it.

white bread with a cookie cutout spread with jellyPin
This white bread is soft enough to make fun sandwiches for a tea party.

Making great bread is not as easy as pushing one button on a bread machine, as many people hope. However, with a little extra attention and experience, you can use a bread machine to produce a loaf you will be proud to share and excited to eat.“–A Paula-ism

Ingredients and Substitutions

ingredients needed for this recipePin
  • WATER: If your water is especially hard or very soft, you may want to stick with spring water. I like to draw tap water and let it sit for 24 hours to let the chlorine dissipate. But there’s no reason to fuss about this unless you are having trouble. Use water straight out of the tap.
  • SUGAR: I use a small amount of granulated white sugar, but you can also use honey or brown sugar as substitutes. I don’t recommend using sugar substitutes, as they’re not ideal for yeast.
  • SALT: The recipe calls for table salt or sea salt. If you prefer Kosher salt, use a bit more, but don’t omit salt completely. Without salt, the bread will taste bland, and the yeast won’t function properly, potentially leading to a collapsed loaf. While you can try reducing the salt, this recipe isn’t intended for no-salt bread.
    Powdered dry milk adds the benefits of fresh milk to this recipe. Since it contains no eggs or fresh milk, you can use a timer to start the DOUGH cycle later without the ingredients spoiling. When using a timer, ensure the milk powder doesn’t touch the water by mixing it with the flour first.
    • If you don’t have powdered milk, you can replace the water with fresh milk. However, remember to check the dough during mixing. Without powdered milk, it might need a bit more flour. Observe the dough while it kneads: it should stick to the sides of the pan initially and then pull away cleanly.
  • BUTTER: I prefer real butter, but non-dairy butter or vegetable oil are good alternatives. You don’t need to bring the butter to room temperature; chop it finely and add it to the pan before the flour. The friction caused by the kneading paddle will heat the butter (and the dough) to the perfect temperature.
  • LEMON JUICE: Lemon juice is the secret ingredient. It adds lightness and brightness to your bread. The amount is so small that you won’t taste it, but it makes a significant difference.
    • Smell the bread once it has cooled; you’ll notice it has a fresher and more inviting aroma than store-bought bread. If you don’t have lemon juice, it’s fine to leave it out. Your bread will still turn out great.
  • FLOUR: The recipe recommends bread flour due to its high protein content, which helps the bread rise and adds a slightly chewy texture. You can substitute unbleached all-purpose flour if necessary, but keep in mind that your bread might not rise as much.
  • YEAST: Instant or bread machine yeast is ideal for bread machines and this recipe. You don’t need to dissolve the yeast unless you suspect it’s old. If all you have is active dry yeast, you can use that instead, though it may act a bit slower. Add an extra 1/4 teaspoon or give the dough more time to rise.

How To Make White Bread Dough with a Breadmaker

adding all ingredients to bread machine panPin
1) Add all the dough ingredients to the bread machine pan in the order specified in the recipe. There’s no need to grease the pan, as you won’t be baking the bread in the machine. Select the DOUGH cycle and press START.
dough should clump immediately when you start the machinePin
2) Lift the lid and peek within the first minute of the kneading phase to ensure the paddles are engaged, and the dough is clumping.
what the dough should look like near the end of the kneading phase.Pin
3) About 15 minutes after the kneading phase starts (you can hear and see it), open the lid or look through the window if you can see anything. The dough should look like a smooth but tacky ball that sticks to the side and then pulls away cleanly.

How to assess the dough in a bread machine and what to do next:

a) If the dough looks like a thick pancake batter (possible measuring error) or if there’s wet dough underneath the paddles, add a tablespoon of flour. Wait a minute or two for it to mix in while kneading. Repeat this process until the dough sticks to the side and pulls away cleanly.

b) If the dough is too dry and bounces off the wall or rides on top of the paddle like a merry-go-round, add a tablespoon of water. Give the machine a minute to mix it in. You might need to use a spatula to help incorporate the water into the dough.

testing dough to see if it's ready to shape.Pin
4) The dough should rise after you hear the machine go quiet at the end of the kneading phase.

If the dough doesn’t rise in an hour, it’s likely due to missing yeast, inactive yeast, or a low ambient temperature. When yeast is cold, it is in no mood to eat and belch carbon dioxide, causing the dough to rise.

At the end of the DOUGH cycle, check if the dough has doubled using the two-finger test: gently press two flour-covered fingers into the dough. If the holes slowly close but not entirely, the dough is ready. If it springs back, wait until it leaves a temporary impression. When ready, remove the dough from the pan and shape it as shown below.

Shaping the Dough

Pulling bread out of the bread machinePin
Take the dough out of the bread pan and place it on a lightly floured surface. Using a silicone baking mat is convenient as it’s dishwasher safe.
shaping the dough into a flat ball.Pin
Gently knead the dough to get rid of air bubbles and form it into a smooth ball. Then, cover it and let it rest for 10-15 minutes.
using a rolling pin to make a square or rectangle shape.Pin
Shape the dough into a rectangle using your hands or a rolling pin, making sure the long side is an inch longer than your loaf pan.
measuring the dough with a loaf pan to see if it is wide enough.Pin
Place the pan in the middle of the dough to measure the short side; it should be roughly an inch longer than the pan.
rolling the loaf to make a cylinderPin
Roll dough starting with the long side closest to you.
Shaped dough in bread pan, covered for final rise.Pin
Place the cylinder of dough into a greased 9 x 5-inch loaf pan or a 9 x 4 x 4-inch Pullman pan with the seam side down. Cover it with a tea towel, a cheap shower cap, or greased plastic wrap. Then, place it in a warm spot for its final rise before baking.
dough peeking over the side and ready to bake.Pin
When you see the dough peeking over the top of the pan, it’s almost time to bake. Preheat your conventional oven to 350˚F (180˚C). Bake bread for 25-30 minutes or until the internal temperature reaches 195-200˚F (90˚C).
baked bread cooling in loaf pan for only a few minutes.Pin
After sitting in the pan for 10 minutes, turn the loaf onto a wire rack.

If you prefer sweeter and richer white bread, be sure to take a look at my Condensed Milk Bread: A Not-to-be-Missed Bread Machine Recipe and this Buttermilk Bread Machine Bread Recipe.

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FAQs About Using a Bread Machine To Make a Basic White Loaf

Can I use whole wheat flour in this recipe?

Whole-grain flour has its own set of rules. If you’re new to bread baking, it’s best to follow the recipe as is.
Experienced bakers can start by substituting half a cup of whole wheat flour for half a cup of bread flour. If that works well, gradually increase the amount.
Remember, the more whole-grain flour you use, the denser your bread will be, and the smaller the loaf may turn out. Also, keep an eye on your dough as it kneads to make any necessary adjustments to its consistency.

My machine has a preheat cycle. Do I need to use it?

If your bread machine has a PREHEAT cycle and you can turn it off, do so, especially since you’re not using the machine to bake the bread.
If you can’t turn off the PREHEAT cycle, let it run its course before the DOUGH cycle starts. Alternatively, start the PREHEAT cycle as soon as you enter the kitchen. By the time you’ve gathered and measured your ingredients, the DOUGH cycle should be ready to begin.

Should I choose the quick DOUGH cycle or the regular DOUGH cycle?

If your bread machine offers multiple DOUGH cycles, always select the regular DOUGH cycle for my recipes. A longer rising time improves the flavor of the bread. Remember, good bread takes time to develop its best taste.

I don’t have an oven. Can I bake this bread in my bread machine?

Yes. You can. The first loaf pictured below was baked in a bread maker. Lower your expectations. The crust might turn out thicker and crunchier. The top may not be rounded and pretty. But hopefully, the bread will be good enough for toast. Don’t forget to open the lid and check the dough to adjust it on the fly. Hopefully, your bread won’t turn out too dense or with a crater on top due to environmental extremes or sloppy measuring techniques.

white bread baked in a bread machinePin

What kind of pan should I use to bake this in my oven?

Since this recipe calls for 3 cups of flour and is a high-riser, I suggest you use a 9×5-inch loaf pan or a 9x4x4-inch Pullman pan (paid link). If you have a dark pan, use that one for a darker crust color.

In my experience, when the sides and bottom of the loaf are darker, they are also stronger. Since this is a light and fluffy loaf, the sturdier sides help support the bread, especially when slicing it.

In the picture below, the bread on the left was baked in a shiny pan. The bread on the right was baked in a black pan. Everything else was the same.

two loaves baked in a light and dark panPin

Why did my bread blow out on one side?

If your bread overflowed or blew out on one side, the pan was probably too small. It’s important never to fill a pan more than halfway with dough. This recipe produces a high-rising bread, so using the specified pan size is crucial. If your pan is smaller, don’t use all the dough in it. You can use the excess dough to make rolls or a smaller loaf.
white bread with blow out on one side.Pin

Why is my bread crumbly?

The dough was too dry. Weigh the flour when adding it to the dough if at all possible. Most people add too much flour when they use measuring cups.

Another reason for crumbly bread is poor shaping. Shaping structures the gluten so it looks better and holds the crumb together. The latter is especially important with sandwich bread.

What is the best way to store this bread?

Be sure your bread is completely cooled. Place in a plastic bag unsliced, or store in a bread box. You can pre-slice the bread for convenience, but I find the bread dries out faster when sliced.

You can also freeze this bread. Double-wrap it (plastic wrap, aluminum foil, or plastic bags) and try to eat it within one month for the best flavor. Avoid refrigeration since the humidity will cause the bread to go stale faster and eventually mold.

Parting thoughts: If you prefer a sturdy and chewy loaf, look at my Sourdough Sandwich Loaf or Bread Machine Oatmeal Bread. If you prefer whole wheat bread, try my Honey Wheat Bread Machine Recipe or this Wheat Berry Bread.

If You Are a Bread-Baking Beginner, These Posts Might Help

Recipe Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

basic white loaf for a bread machinePin
Yield: 14 slices

Basic White Bread Machine Recipe

This basic Bread Machine White Bread is a soft and fluffy 1.5-pound loaf with no eggs and not a lot of sugar or fat.

Rate this recipe

(5 stars if you loved it)

5 from 57 votes


Prep time: 15 minutes
Cook time: 30 minutes
Mix and Rise Time: 2 hours 15 minutes
Total time: 3 hours


  • 1 cup (227 g) water cool
  • 1 tablespoon sugar granulated
  • teaspoon table or sea salt
  • ¼ cup (21 g) nonfat dry milk powdered
  • 1 tablespoon butter chopped
  • 1 teaspoon lemon juice
  • 3 cups (360 g) bread flour
  • teaspoon instant or bread machine yeast


Making the dough:

  • Add 1 cup (227 g) water, 1 tablespoon sugar, 1¼ teaspoon table or sea salt, ¼ cup (21 g) nonfat dry milk, 1 tablespoon butter, 1 teaspoon lemon juice, 3 cups (360 g) bread flour, and 1½ teaspoon instant or bread machine yeast, to the bread machine pan. Select the DOUGH cycle and press START.
  • Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly.  
    Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.
    If your dough is too wet, add flour one tablespoon at a time.
    Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
  • It’s important to check the dough at least twice during the mixing and kneading phase. First, lift the lid right after the machine starts mixing to ensure the paddles are working properly.
    Then, check again about 15 minutes into the DOUGH cycle to assess the dough’s consistency. Ideally, the dough should stick to the side and then pull away cleanly. If the dough is too wet, gradually add flour, one tablespoon at a time. If the dough doesn’t stick at all, add water, one tablespoon at a time.

Shaping the dough:

  • Take the dough out of the pan and place it on a lightly floured surface. Use your palms to push down on the dough to remove any air bubbles. Shape it into a smooth ball, cover it, and let it rest for 15 minutes.
  • Roll the dough out into a rectangle, aiming for dimensions of about 10 x 13 inches. Use a rolling pin to gently press down any large bubbles, especially around the edges, to improve the bread’s texture and prevent unwanted holes.
  • Start rolling the dough from a short side, or from a long side if you’re using a Pullman pan. Roll it snugly without stretching the dough. Use your fingers to pinch the seam closed. Then, pull up each end towards the seam and pinch those shut as well. Refer to the process pictures in the post for guidance.
  • Turn the dough cylinder over so the seam is on the bottom and gently place it into a greased loaf pan. This recipe is suitable for either a 9×5-inch or an 8½x4½-inch loaf pan. Each size will yield a slightly different loaf shape.
  • Cover the dough with a towel and let it rise one last time before baking. This rise can take from 45 minutes to over an hour. Focus on the dough’s progress rather than the clock. Start preheating the oven to 350 °F (180˚C) roughly 15 minutes before you expect the bread to be ready for baking.
  • When the bread has nearly doubled in size, bake it in the middle of the oven for 25-30 minutes. The internal temperature of the bread should reach between 195-200 °F (90-93˚C) for it to be properly baked.
  • After baking, take the bread out of the oven and let it sit in the pan for 15 minutes. Then, transfer it to a cooling rack and let it cool for at least 30 minutes, ideally an hour, before slicing.


Directions for making bread with a stand mixer or by hand:
  • To make this recipe using a heavy-duty stand mixer: Add the ingredients to the mixer bowl in the same order as listed. Start on LOW speed to mix until all ingredients are moistened. Then, switch to using a dough hook and increase the speed to 2 or 3. Continue beating/kneading until the dough becomes smooth and elastic, which should take about 5-10 minutes. Cover the dough and let it rise in a warm place. Once risen, gently deflate the dough and shape it as directed in the recipe.
  • If making the dough by hand, mix all ingredients in a large bowl to form a shaggy ball. Turn the dough out onto a floured surface and knead by hand until it becomes smooth and elastic. Kneading might take 10-20 minutes, varying with your experience. Place the kneaded dough in a greased bowl, cover it, and let it rise until it doubles in size. After rising, gently deflate the dough and shape it as the recipe directs.
    Note about the yeast:
  • If using active dry yeast instead of instant yeast, add an extra 1/4 teaspoon to the recipe. Although it’s not necessary to dissolve active dry yeast in water anymore, you may do so if you prefer.
  • If your bread is taking too long to proof during the final rise, consider adding an additional 1/4 to 1/2 teaspoon of yeast or find a warmer spot for the dough to prove. While using less yeast and allowing for a longer rise can enhance flavor, it may not always be practical. Adjust according to your convenience and needs.
2-Pound Loaf:
1⅓ cup water (302 gr), 1 T. + 1 t.sugar (18 gr), 1¾ t salt (9gr), ⅓ cup nonfat dry milk powder (27 gr), 1⅓T. butter (17 gr), 1¼ t. lemon juice (5 gr), 4 cups flour (480 gr), 1½ t. yeast (5 gr)


Serving: 1slice | Calories: 123kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 225mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a

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Recipe Rating


  1. Hi Paula , is the x2 for 2 loaves 2Lb size sorry if a sill question .

    Kind regards

    1. Hi Jules,

      Not silly at all.

      x 2 is for a 3 lb. loaf when the original loaf is a 1½ lb loaf (I think that includes nearly all of my recipes.) If you want a 2 pound loaf, click on the x 1 ½ for one 2-lb. loaf. Very few bread machines can handle the amount of dough it would take for two 2-lb loaves.

      Does that answer your question? Have I understood your question correctly? Let me know if you still have a question.

      p.s. Remember that when you multiply a bread recipe, don’t multiply the yeast. Leave it the same or increase only slightly.

      1. Hi Paula ,

        Thanks for getting back to me so quickly . Glad you understand what a mean. I have made this loaf a few times now , but normally scroll down to the 2Lb part. I passed the recipe to my son and just wanted to know if I had advised him correctly. I absolutely love this recipe it has turned out great every time delicious! So thank you for the recipe . I’m looking forward to trying the others .

        Kind regards
        Jules x

  2. StephanieBrassil says:

    5 stars
    Thanks honey !

    1. You’re welcome! Enjoy.

  3. Dannie OBrien says:

    I can’t stand the disgusting hole in the end of the loaf when baked in the breadmaker from the little stirring flapper. So I use the automatic cycle on the bread machine to stir rise,knockdown and knead. I take the dough out of the machine and shape it to fit in my glass loaf pan greased well with Crisco or shortening . Then
    I bake at 350 for about 25 minutes.
    This recipe works great for my needs. Thanks for sharing.

    1. Hello,

      I’m with you. Holes in my bread and weird shapes are not good enough for me. All of my bread recipes are written for mixing and kneading the dough in a bread machine, shaped by hand, a final rise on the counter, and finally, baked in a conventional oven. Glad you enjoyed the recipe. Thanks for taking the time to leave a comment.

  4. ElisabethL says:

    5 stars
    I have been using your recipe and method for a few months. Your bread is now the only bread we have in our house – no more commercial bread. I make the 1-1/2 lb loaf, and as a treat hubby asks for the heel of the loaf as soon as it comes out of the pan.
    I have tried several ways to slice the loaf, as it’s so soft it’s hard to slice when it’s first cooled. I tried freezing it for an hour then slicing it, that sort of worked, but now I put the loaf in a plastic bread bag, leave it in the cupboard overnight, slice and then freeze it. Works a charm. Thank you for this terrific recipe.
    Question about bread pans. The sides of my bread pan are slightly angled, and I’d one with straight-up sides so that the end slices are a uniform thickness. Any suggestions?

    1. Hi ELizabeth,
      For straight-up sides, use a pullman pan. I recommend the USA 9x4x4 Pullman pan. See the link for one at Amazon in my post above.

    2. Hi Elisabeth,
      I recommend a USA 9x4x4-inch Pullman pan. It will give you those straight up sides you want. I know it seems a little expensive for one pan, but they are totally worth it. Once you use one, you’ll want to replace every pan in your kitchen. USA doesn’t pay me to say that but I do get a small commission from Amazon if you buy through a link on my website.

  5. Peggy Sult says:

    ” Place all dough ingredients into the bread machine pan in the order listed”
    Not to be picky but your directions usually have “by the manufacturer of your machine” or something near that. Is this what you mean by the directions in line one above or does it mean as YOU have them listed in the recipe?
    Your recipes are always so good I don’t want to mess this one up!!
    Thanks, Peggy

    1. Hi Peggy,
      You are very observant. I have moved away from mentioning the manufacturer’s directions. If they are different from what I specify, I would only follow their directions if you want to bake the bread in the machine. As you know, I never bake bread in my machine unless it is to demonstrate what happens to the bread when somebody does it.

  6. Hi, i recently purchased a bread maker and all the ingredients needed for most bread recipes, i bought a BIG bag of powdered milk but it is Full Fat, will this make any difference? thanks again for all of your recipes, your site was one of the first i came across so will save me lots of searching now Thanks Karen

    1. Hi Karen,
      Congrats on your new machine. The extra fat will probably make most of your bread recipes even better.

  7. 5 stars
    I never review recipes but this one definitely deserves 5 stars. I’ve made bread in my machine several times but was never impressed.
    This is by far the best bread I’ve ever made and it was easy. The texture, color and taste were perfect. Thanks so much for the recipe!

    1. Hi Ashley,
      I’m so happy to hear from you. Thrilled that you love the bread. Thank you for the 5-star rating.

  8. Jacqueline says:

    5 stars
    Absolutely delicious. Following the instructions and ingredient and it is incredible. Paula, you make bread making easy and so flavourful. I normally make a vegan white bread as my 3 daughters are vegan. I will continue to make that bread for them but for myself and my husband this will be the staple bread.
    Thank you for sharing Paula.

    1. Glad you love this basic white bread! Thanks for the 5-star rating and your kind words.

  9. 5 stars
    I received a bread maker as a gift in April and whilst loving the ease of use, l really wished l could get the bread darker (even on the darkest setting).Whilst researching what to do, l came across your website. Loving your tips and guidance. Instructions are easy to follow especially given l’m new to bread baking. I’ve learnt so much. I’ve made this loaf twice now and results have been awesome each time. Such a beautiful texture and taste. I wish l could post a picture to show you. Can’t wait to try another recipe of yours. Thank you for a great website.

    1. Hi Stef,

      I would love to see a picture of your bread. You can always send it to my email address: Paula at

  10. ElisabethL says:

    I have made several loaves of white bread in my bread machine, with good but less than great results. Thank you for your detailed information, I can’t wait to make my next loaf using your dough cycle/oven process.
    For the dry ingredients, are they added to the break machine one by one in the order given in your recipe, or should they all (except for the yeast) be whisked together, then added? Or does it matter?

    1. Hi Elisabeth,
      Add all ingredients one at a time on top of each other with the flour, then yeast on top. There is no need to whisk anything together ahead of time unless the recipe specifically tells you to do that. The bread machine will mix everything for you in the first 15 seconds unless your machine has some kind of preheat or resting phase. You can turn those off if the machine will let you.

      Good luck with your bread!

  11. 5 stars
    Great recipe! I started using the dough cycle because of seeing your beautiful bread, so I wanted to try it. I AM now a bread machine dough cycle and bake-in-the-oven person. I love making bread this way now. I have made this recipe several times and my household has never been disappointed. I am so glad I found your website. Thanks SO much for all your knowledge and for passing it on to others.

    1. Thanks for the 5-star rating and your kind words, Samantha. Hopefully, this will encourage other people to try it.

  12. I made this recipe today and it is probably the best bread I have ever made, delicious 😊
    Thank you from Australia!

    1. Hi Margaret,
      You’re welcome. And thank you for taking the time to come back and write.

  13. Good morning Paula. I want to make Parker House Rolls for this Easter Sunday. Of all your bread recipes, which would you consider using? I love all your recipes so far, so it is hard to pick one. Thanks for so many delicious recipes and such a beautiful blog. Wishing you and your love one a blessed Easter.

    1. Fantastic, Patty! Thank you for the 5-star rating.

  14. 5 stars
    Thanks so much for sharing this simple recipe! I don’t have to look any further for a better one! My whole family loves it!

    1. High Five! It sounds like you hit a home run.

  15. Elizabeth Nunley says:

    5 stars
    Wonderful and easy. Turned out perfect!
    You are the BEST.

    1. It’s lovely to hear from you. Thank you for your kind words.

  16. 5 stars
    I love your 1 1/2 pound loaf of white bread. How would I convert this recipe for a 2 pound loaf? Thank you so much.

    1. Hi Joy, I hope you weigh your ingredients. That makes it easier.

      This is how I do it: Start with the original flour weight. In this recipe, that’s 360 gr. Decide how much flour you want in your new version. I chose 4 cups of flour which equals 480 grams. Start at the top of the list with water. 227 gr (the original water weight) ➗ 360 gr (the original flour weight) = .63 x 480 gr (the new flour weight) = 302 gr (the new water weight) You will need 1⅓ cup of water. I figured the weights for you below and then picked measurements that are close.

      2-lb. loaf
      * water – (302 gr) 1⅓ cup
      * granulated sugar – (19 gr) 1½ tablespoon
      * table or sea salt – (9.6 gr) 1½ teaspoon
      * nonfat dry milk, powdered -(27 gr) ⅓ cup
      * butter – (cut into small pieces) (19 gr) 1½ Tablespoon
      * lemon juice – (6.66 gr) 1½ teaspoon
      * bread flour – (480 gr) — 4 cups
      * instant or bread machine yeast – (5-6 gr) use the same or 1¾t.

      Note: Weighing is more accurate than measuring unless it is for small amounts like lemon juice or yeast. On the other hand, 1/3 teaspoon of a liquid is almost impossible to measure so that I would go to 1½ teaspoon.
      In general, you don’t want to change the yeast much–do not automatically double the yeast because you doubled the recipe. You might increase a fourth or half of a teaspoon. After experimenting, you might discover you need the same amount of yeast for even for a bigger batch. Yeast is funny like that.

      Hope this helps.

  17. I love this recipe. However this time in my winter home in Florida , I found i didn’t have any dry milk so I added creamer. Let’s hope it turns out. Waiting to see.

    1. Hi Maria,
      I bet your bread will be fine, especially if you checked the moisture level on the dough as the machine was kneading. Cream improves almost everything.

  18. 5 stars
    This recipe is such a pleasure! From the initial bread machine mixing through to the oven baking time, everything was letter perfect! The finished loaf was everything I could have hoped for and that tiny bit of lemon juice really does make a difference. Thank you for my new “go-to” White Bread recipe!

    1. Pat, This is my favorite kind of comment. Glad all went well with your bread and that you loved it. Thank you for taking the time to come back and say so.

  19. Strawberry Jan says:

    5 stars
    I’ve not made the recipe, But, I’ve owned 2, expensive bread makers and neither have baked a decent loaf of bread with any recipe. I decided years ago to never finish a loaf in the machine. I was thrilled to have your wonderful tips.
    I am planning to make your brioche recipe today and reviewing your tips will give me a far greater chance of success.
    Thanks for the great tips.

    1. You’re welcome Strawberry Jan. (Love your name.) I couldn’t agree more about baking bread in a bread machine. Not good. I can’t wait to hear how your brioche turns out. If you get some good pictures, I would love to see them: Paula at

  20. 5 stars
    In the top part (description) of the recipe, it says to roll the dough from the ‘long’ side of the dough. Later, in the actual recipe, it says to roll the dough from the ‘short’ side…. which is it? Also, only 1 tablespoon of butter??

    1. Hi Donna,
      Thank you for writing. I clarified the recipe (I hope). If you use a Pullman pan, roll from the long side. If you use the 8½ x 4½ loaf pan, use the short side.

      And yes, I only use 1 tablespoon of butter. But you are welcome to experiment and add more if you like. In case you want a richer white bread, this recipe or Condensed Milk White Bread is my very favorite.

  21. Patricia Mapley says:

    5 stars
    I have been using as many as 3 bread machines at one time over the years. This loaf is wonderful. I agree with you that using a rolling pin helps make a loaf with a better texture and less air holes. When the bread was ready to bake, I brushed with a beaten egg mixed with a tablespoon of water and sprinkled with sesame seeds. Came out perfect and delicious.

    1. Hi Patricia,
      Your comment is high praise considering your experience with a bread machine. I like the idea of sesame seeds. (They are hard to come by right now where I live. Go figure.) Have you seen this bread recipe with whole grains that is covered with seeds? I think you might like it. You can always substitute whole wheat flour for sprouted wheat flour.

      1. 5 stars
        Excellent!! Baked in oven in a 9 x 5 glass dish and followed direction. This is the best!

        1. So glad you love it, Nancy. May you enjoy many more successful loaves.

  22. I just made this recipe for the first time. It was the softest, best white bread I’ve ever made. I have a bread machine that makes 3 lb loaves. I made your recipe as written in an 8″ pan. I have a large 13″ pan and would like to know if I can double the recipe so I can make a larger loaf and if so, should I double the yeast as well? Thank you so much for such a great recipe!

    1. Elaine,

      So glad you wrote. Do you have a West Bend? I think you can safely double the recipe. However, do not double the yeast. You can use the same amount or maybe an extra 1/4 teaspoon. In general, your bread will taste better when you don’t use as much yeast. The longer it takes your bread to rise, the better it tastes. But since we’re all in a hurry, we’ve become accustomed to using larger amounts.

      Happy to hear you were happy with the bread. Enjoy–(and tell your bread-baking friends where you got the recipe, thanks so much 🤗)

    2. @Paula, yes it is a West Bend! Thank you so much for your response. I will try doubling it with your instructions. I will definitely be recommending your recipe.

  23. I made this recipe as instructed and it was perfect and delicious!

    1. Fantastic!! High-five!!

  24. 1 ¼ tsp of salt and 1 ½ tsp of yeast are same 7grams?

    1. Yes. Approximately. Table salt is a bit heavier than yeast. Actually, when the weights are so small, it can be more accurate to just measure with teaspoons but some people don’t even own them so I add the weights for convenience. Thanks for writing.

  25. how do i save your recipes?.i hit save nothing happens..looooved your cinnamon buns..tia huggzz

    1. Hi Gail,
      Due to some technical changes with my blog, the save button no longer works. I have removed it from the website. Hopefully, I will be able to add it back before too long. I’m so sorry for the inconvenience.

      Glad you liked the rolls. Wish I was there to help you eat them.

      Thanks so much for taking the time to write about the SAVE button.

  26. Melissa Bobbitt says:

    5 stars
    Paula, I’ve been wanting to make your white bread for the past 2 days. Finally, today was the day. Believe me, I was so excited this morning. My husband just looked at me and said “You really like that bread machine don’t you?” I said “Yes but I’m really excited about using Paula’s recipes.” Just wanted you to know I followed your easy instructions and I have to say my loaf turned out beautifully as well as delicious. I’m a newbie to bread making and I’m so glad you’re here for me. Thank you so much! Gonna try your pizza dough next and then maybe some cinnamon rolls and who knows what next. My grocery list is “big”. I’m loving this!

    1. This is fantastic Melissa! Did I ever warn your that baking bread is very satisfying? I hope you’re feeling that satisfaction today. Thanks so much for taking the time to leave such a nice comment.

    1. Thank you, Ruth. Glad to have your here.

  27. Vanessa Faukner says:

    5 stars
    An A+ One of the best white bread recipes I’ve ever made.
    Paula, this one is a World Series winner!!
    Thank you!’

    1. Thank you, Vanessa. So glad you love it.

  28. Hi Paula! This was a really good refresher post on basic white bread. I have somehow wound up with two 6″ square pullman loaf pans. Would this recipe make two loaves using these pans? Also how high should I allow the rise before sliding on the lids. Is baking time any different using these two pans? Thanks in advance for any info.


    1. Hi Vivian,
      I’m sorry for the delay in answering your question. I just found it. I can’t speak knowledgeably or from experience about a 6-inch Pullman pan. My advice is to try it. In general, you want the dough to fill the pan about half full when you first put your shaped dough into the pan. A little less is OK, too. I would put the lid on when the dough is within a half to one inch from the top and put the bread into a preheated oven immediately. After you do this once, you’ll have a much better idea how to do it the next time. Remember to take the lid off about 10-15 minutes before the bread is finished baking so the top can brown. Bread making is all about experimenting and adjusting until you figure out what works best in your kitchen when using your equipment. Good luck. I would love to see a picture of the finished bread.

  29. 5 stars
    I’ve been making bread with a bread machine for at least 25 years now. I am currently on my third machine! I rarely bake my bread in the machine, mainly because the paddle leaves a great hole in the bottom, so I’ve been using the dough cycle and then shaping the dough in a bread pan. I don’t normally use a rolling pin but rather flatten the dough and then shape it right in the pan and let it rise. It comes out great. I’ve experimented with different types of flour – white, whole wheat and rye – and I find that if I’m using non-white flour, I add some wheat gluten flour to give the dough more rise – up to a tablespoon depending on the size of the loaf. There’s nothing like a fresh home made bread. One more proviso, I use only room temperature ingredients – like butter, milk, eggs, etc. I have found that if any ingredients are too hot (melted butter) or too cold (milk, eggs, etc.) the yeast will not preform as well.

    1. Hi Stephen,
      Thanks for writing. Sounds like we are in agreement about the bread machine and baking in the oven. Re: using a rolling pin, I find that it makes a more even texture in the bread–fewer holes and tunnels. Rolling out the dough and then rolling it into a cylinder makes a beautiful swirly texture throughout the interior crumb. Just my opinion. I agree with you that there’s nothing like fresh homemade bread. Perhaps you live in a really cold climate and need to preheat your ingredients. However, I live in Texas where it can be really cold or really hot (in the same week). After years of preheating ingredients, I don’t do it anymore. The reason? I took the temperature of my dough at the end of the kneading phase. It is always 80˚F or higher in the summer. I don’t use hard butter (I chop it into little pieces) but everything else comes straight out of the fridge. The friction of the blade will heat everything in a hurry. That’s my experience and may not apply to everybody. Check the temperature.

    2. @Paula, I live in Canada, and right now it is COLD!!! But even in summer I bring the ingredients out of the fridge an hour or so before I’m ready to bake. I find it just ends in a better product.

      1. Hi Stephen,
        I can only imagine how cold it is where you live. Br-r-r-r. If you are baking bread in your machine, it is very important that you bring all ingredients to room temperature before starting. If you are just using the machine to mix and knead the dough as I do in all my recipes, it doesn’t make as much difference unless you are on a time schedule. As I often say, the slower the rise, the better the taste. But in the end, if your current method works for you, please keep doing it. That’s the beauty of making your own bread. You get to do it exactly how you please. Thanks so much for writing. Your method is something other readers in cold climates may want to consider.

  30. Can I make this as a French loaf and bake on a sheet pan?

    1. @Cynthia,
      Yes I have made French loaf with a very similar recipe, but generally it requires more butter or fat. Also, when baking on a sheet pan, I have lined the pan with parchment and corn meal on top of that and then the dough. Also, you should probably have an egg wash to give it a more crusty texture which you apply just before baking.

    2. Hi Cynthia,
      I’ll add my two cents to this conversation. I have not tried it, but I hope you will and let me know. The dough is pretty soft, so I would expect an uncontained loaf to spread some. However, it is the prerogative of home bakers to try anything they want. That’s my opinion. 😀