Basic Bread Machine White Bread You’ll Be Eager To Share
Sneak Peek: 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. 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 sandwich bread to ever come out of your bread maker.
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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.
Let me guess. Was the crust of your first loaf thick and hard? How did the top look?
Was it nicely domed or misshapen and ugly? Was the crust browned or much lighter on top than the rest of the bread? Who wants to give an ugly loaf to his neighbor or friend?
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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?
If you aren’t particular, the bread I described above is probably good enough for toast. 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 given 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 if you prefer. See the recipe notes for details.
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 the dough with your hands). Then you will 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.
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.
Ingredients and substitutions:
- 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 granulated white sugar, but not much. Possible substitutes include honey or brown sugar. I don’t recommend a sugar substitute. It’s not the preferred diet for yeasty bodies.
- SALT: Table salt or sea salt are specified in the recipe. If you want to use Kosher salt, use a little more, but don’t leave out the salt entirely. Not only will the bread be bland, but the yeast needs the salt to behave. Otherwise, the yeast can go crazy, wear itself out, and leave you with a crater instead of a dome on your loaf. You can experiment with cutting back if you like, but this recipe is not designed for no salt.
- NONFAT DRY MILK: Powdered dry milk conveniently imparts the properties of fresh milk to this recipe. Although few machines have a timer for the DOUGH cycle, since this recipe has no eggs or fresh milk, you could set your machine to start at a later time without worrying that the ingredients will spoil. Ensure that the milk powder does not come in contact with the water by adding it on top of the flour when using a timer.
If you don’t have powdered milk, you could use fresh milk instead of water. However, be sure to open the lid and check the dough. Without the powdered milk, your dough may need a bit more flour. Watch the dough as it kneads: Remember, the dough should stick to the sides of the pan, then pull away cleanly. - BUTTER: Real butter is always my first choice, but you can use non-dairy butter or vegetable oil as an alternative.
- LEMON JUICE: THIS is the secret ingredient. Lemon juice gives your bread lightness and brightness. You won’t be able to taste it because the amount is so small.
Try smelling this bread after it has cooled. It’s a fresh and inviting smell compared to sniffing a loaf of bread from the store. If you don’t have lemon juice, leave it out. Your bread will still be excellent.
If you don’t have a lemon, this can be left out. - FLOUR: The recipe calls for bread flour because it will give you the best product due to the high protein content. The extra protein helps your bread rise and makes it slightly chewy. Substitute unbleached all-purpose flour if you want or need to, but your bread may not stand as tall.
- YEAST: Instant or bread machine yeast is perfect for a bread machine and this recipe. There’s no need to dissolve the yeast unless you are concerned that it is old.
Substitute active dry yeast if that’s all you have. Sometimes it’s a bit slower. Either add an extra 1/4 teaspoon or allow a bit more time for rising.
How to make white bread with a bread maker:
- Place all dough ingredients into the bread machine pan in the order listed. (You do not need to grease the pan since you won’t be baking the bread in the machine.) Select the DOUGH cycle, then press START.
- 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 tacky ball that sticks to the side then pulls away cleanly.
- If the dough looks like a thick pancake batter (possible measuring error) or there is a thin layer of dough underneath the paddles, add a tablespoon of flour and wait a minute or two for it to incorporate into the dough as it kneads. Then, repeat the process until the dough looks right.
- On the other hand, if the dough is too dry, the dough may be bouncing off the pan wall or riding on the post like it was a merry-go-round. Add one tablespoon of water and give the machine a minute or two to incorporate the added liquid. You may need to use a spatula to press the water into the dough because dry dough often won’t accept extra water without encouragement.
- The dough should begin to rise after you hear the machine go quiet at the end of the kneading phase. If it doesn’t rise in the next hour or so, you either forgot the yeast, the yeast was dead, or the ambient temperature is too low. When yeast is cold, it is in no mood to eat and belch carbon dioxide that makes bread rise.
When the DOUGH cycle ends, hopefully, the dough has doubled in size. Use the two-finger test to check–poke two floury fingers gently into the dough.
If the holes fill in slowly but not completely, it’s ready. If the dough bounces right back, leave the dough in the pan until your fingers leave a temporary impression. When ready, move the dough from the pan and shape it as pictured below.
Shaping the dough:
Remove the dough from the bread pan onto a lightly floured surface. I like to use a silicone baking mat because it’s easy to throw into the dishwasher.
Lightly knead the dough to remove the air bubbles and shape it into a rough ball. Cover and allow the dough to rest for 10-15 minutes.
Use your hands or a rolling pin to shape the dough into a rectangle with the long side an inch longer than the loaf pan you are using.
Roll dough starting with the long side closest to you.
Pinch the dough together at the seams. Then turn up the ends and pinch them closed.
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 with a tea towel, cheap shower cap, or greased plastic wrap and place in a warm place for the final rise before baking.
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. Bake for 25-30 minutes or until the internal temperature reaches 195-200˚F.
FAQ about Basic White Bread from a Bread Machine:
Whole grain flours bring different rules to the party. If you are a new bread baker, I encourage you to stick to the recipe.
For more experienced bakers, start by substituting a half cup of whole wheat flour for a half cup of bread flour. If that works out well, go a little higher.
The more whole grain flour you add, the denser your bread and the smaller your loaf tends to be. Also, don’t forget to check your dough as it kneads so you can make adjustments to the consistency of the dough on the fly.
If you can turn it off, I would. You don’t need it when you aren’t going to use the machine for baking your bread.
If you can’t turn it off, you can either let the PREHEAT cycle run its course before the machine starts the DOUGH cycle or begin the PREHEAT cycle immediately when you walk into the kitchen. By the time you gather and measure your ingredients, it won’t be long before the DOUGH cycle starts.
No. Chop the butter into tiny pieces, and it will quickly assimilate into the dough as the machine mixes and kneads.
Not all machines have more than one DOUGH cycle. If yours does, always choose the regular DOUGH cycle when using one of my recipes. The longer your dough has to rise, the better the flavor. Good bread takes time.
Since this recipe calls for 3 cups of flour and is also a high-riser, I suggest you use a 9×5-inch loaf pan or a 9x4x4-inch Pullman pan. 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.
Yes. You can. The 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 so you can 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.
Most likely, the pan you used was too small. Never fill a pan more than half full with dough. This recipe is a high-riser, so it’s essential to either use the pan specified in the recipe or don’t put all the dough into your smaller pan. You could make rolls or an extra small loaf with the remaining dough.
The dough was too dry. Weigh the flour when adding 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.
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.
If you prefer a 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.
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:
- 6+ Bread Maker Tips You Need To Make Marvelous Bread
- The Surprising Secret for Making Better Bread with a Bread Machine
- Why Is My Bread So Dense? (Bread Machine Section Included)
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Basic White Bread Machine Recipe
Ingredients
- 1 cup water - 227 gr
- 1 tablespoon granulated sugar - 13 gr
- 1¼ teaspoon table or sea salt - 7 gr
- ¼ cup nonfat dry milk, powdered - 20 gr
- 1 tablespoon butter - (cut into small pieces) 14 gr
- 1 teaspoon lemon juice - 5 gr
- 3 cups bread flour - 360 gr
- 1½ teaspoon instant or bread machine yeast - 5 gr
Instructions
Making the dough:
- Add 1 c water, 1 T sugar, 1¼ t salt, ¼ c nonfat dry milk, 1 T butter, 1 t lemon juice, 3 cups bread flour, and 1½ t 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.
- When the DOUGH cycle completes, if the dough has doubled in size, go to the next step. If the dough has not doubled in size, leave it in the machine until it doubles before proceeding.
Shaping the dough:
- Remove the dough from the pan onto a lightly floured surface. Push the dough down with your palms to remove the bubbles. Shape into a smooth ball. Cover and allow the dough to rest for 15 minutes.
- Roll the dough into a rectangle shape measuring around 10 x 13-inches. Using a rolling pin to gently push down any large bubbles (especially around the edges) will improve the texture and avoid unwanted holes.
- Begin rolling the dough from a short side (or a long side if using a Pullman pan). Roll the dough snugly without stretching. Pinch the seam shut with your fingers. Pull up each end in the direction of the seam and pinch shut. (See the process pictures in the post.)
- Flip the cylinder of dough over so the seam is on the underside and gently place it into a greased loaf pan. This loaf will work with either a 9×5-inch loaf pan or an 8½x4½-inch loaf pan. Of course, each pan will produce a slightly different shape.
- Cover with a towel and allow a final rise before baking. This may take anywhere from 45 minutes to well over an hour. Don't look at the clock–look at the dough. Preheat the oven to 350˚F about 15 minutes before you think the bread will be ready to bake.
- When the bread has almost doubled in size, bake in the middle of the oven for 25-30 minutes. The internal temperature should reach 195-200˚F.
- Remove from the oven and allow the bread to sit in the pan for 15 minutes. Remove to a cooling rack for at least 30 minutes more, preferably an hour before slicing.
Notes
- To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
- Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.