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, made without eggs and with minimal sugar and fat. And yes, your bread machine can help create this beautiful loaf. Plus, don’t miss the secret ingredient that makes 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 basic white bread recipe from your bread machine manual? Not impressed? I’ve got a better option for you.

Four Reasons to Skip the Owner’s Manual Recipes:

  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!
” — ASHLEY

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 (paid link) and this one is worth the extra money. Notice the beautifully golden brown and tender crust. You will never get this result by baking bread in a bread machine.

Recipe Inspiration

Ready to explore a new way to use your bread machine beyond the one-button start-to-finish method? If so, I can show you how to elevate your bread-making game.

  1. Your bread machine is an incredible kneader with a built-in timer, making it perfect for hands-off dough prep. Add the carefully measured ingredients, set the machine, and let it work while you focus on your next project.
  2. To ensure perfect dough, peek inside once or twice to check if it’s too dry or wet. Then, let the machine work its magic for about an hour and a half (time may vary), and you’ll have dough ready to shape.
  3. The secret to amazing bread? Use the DOUGH cycle only. This allows the machine to handle the mixing and kneading (a lifesaver if kneading by hand is difficult). After that, shape the dough yourself, let it rise again, and bake it in your conventional oven.

Worried it’s too much work? It might take a few extra minutes, but the results are absolutely 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

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.


c) 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.

d) 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 onto 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 flatten any large 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, ensuring 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.

Common Questions I Get About this Recipe:

  1. Can I use whole wheat flour in this recipe?
  • Whole-grain flour requires a different approach. If you’re new to bread baking, stick to the recipe as written. Check out this recipe if you really want a 100% whole wheat loaf.
  • For experienced bakers, start by substituting half a cup of whole wheat flour for half a cup of bread flour. If that goes well, you can gradually increase the amount.
  • Keep in mind that the more whole-grain flour you use, the denser and smaller your loaf will be. Also, monitor the dough as it kneads to adjust the moisture if needed.

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

  • If you can’t disable the PREHEAT cycle, let it finish before starting the DOUGH cycle. Another option is to start the PREHEAT cycle when you first enter the kitchen; by the time you’ve gathered and measured your ingredients, the DOUGH cycle should be ready to start.

3. Should the butter be warmed or melted before adding it to the bread machine?

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4. Should I choose the quick or regular DOUGH cycles?

  • If your bread machine has multiple DOUGH cycles, always choose the regular DOUGH cycle for my recipes. The longer rising time enhances the flavor of the bread. Remember, good bread requires time to develop those complex yeast flavors.

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

  • Yes, you can bake bread in a bread maker, but be prepared for some imperfections.
    • The crust may be thicker and crunchier.
    • The top might not be perfectly rounded or pretty.
  • The bread should still be good enough for toast.
  • Open the lid and check the dough. Make adjustments to the moisture level as needed.
  • Adjustments can help prevent the bread from being too dense or developing a crater on top.
  • Imperfections can result from environmental factors or inaccurate measurements.
white bread actually baked in a bread machinePin
This bread was baked in a bread machine. Note the thick crust, random crumb pattern, hole in the bottom, and the pale color on top

6. Why did my bread blow out on one side?

  • If your bread overflowed or blew out on one side, the pan was likely too small.
  • Never 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—use the excess for rolls or a smaller loaf.
white bread with blow out on one side.Pin

7. Why is my bread crumbly?


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

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

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.
5 from 62 votes
PRINT RECIPE PIN RECIPE

Video

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

Ingredients
 

  • 1 cup (227 g) water (cool)
  • 1 tablespoon granulated sugar
  • 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

Instructions

Making the dough:

  • Add 1 cup (227 g) water, 1 tablespoon granulated 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.

Notes

To Make This Recipe with a Stand Mixer: 
  1. Add Ingredients: Place the ingredients into the mixer bowl in the order listed in the recipe.
  2. Initial Mixing: Start mixing on LOW speed until all ingredients are moistened.
  3. Knead the Dough: Attach the dough hook, increase the speed to 2 or 3, and knead until the dough is smooth and elastic (about 5-10 minutes).
  4. First Rise: Cover the dough and let it rise in a warm place until it doubles in size.
  5. Shape the Dough: Gently deflate the risen dough and shape it as directed in the recipe.
To Make this Dough by Hand:
  1. Mix Ingredients: Combine all ingredients in a large bowl, mixing until a shaggy ball forms.
  2. Knead by Hand: Transfer the dough to a floured surface and knead until it becomes smooth and elastic (this may take 10-20 minutes depending on your experience).
  3. First Rise: Place the kneaded dough in a greased bowl, cover, and let it rise until doubled in size.
  4. Shape the Dough: Gently deflate the risen dough and shape it as directed in the recipe.
Notes on Yeast:
  • Active Dry Yeast: If using active dry yeast instead of instant yeast, add an extra 1/4 teaspoon to the recipe. Dissolving active dry yeast in water is optional.
  • Slow Proofing: If the bread takes too long to proof, consider adding an additional 1/4 to 1/2 teaspoon of yeast or finding a warmer spot for the dough to rise. Using less yeast and allowing for a longer rise can enhance flavor but may not always be practical. Adjust as needed for your convenience.
Recipe for 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)
How To Store this Loaf:
  1. Ensure the bread is completely cooled before storing.
  2. Place it unsliced in a plastic bag or store it in a bread box.
  3. Pre-slicing is convenient, but the bread may dry out faster.
  4. To freeze, double-wrap the bread (using plastic wrap, aluminum foil, or plastic bags) and consume within one month for the best flavor.
  5. Avoid refrigeration, as it accelerates staling and may lead to mold due to humidity.
 

Nutrition

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 Jar.com

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4.88 from 62 votes (38 ratings without comment)

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Recipe Rating




83 Comments

  1. 5 stars
    One day when I was preparing a meal to take to my neighbor’s place, I included this bread. They REALLY liked it – the taste and how firm it stayed to make sandwiches. We both make bread, so it was nice to take a new recipe.
    I learned an easier way to get all bubbles out (thanks!) and an easier way to shape the loaf. I also realized I had been letting my bread raise a lot longer than I needed to. All these years I could’ve gotten the bread done quicker and it would have fit in the toasted easier. I really appreciate all the tips you include.

    1. Hi Debbie,

      I’m so excited to hear all this. Glad the Basic White Bread is working for you and that the neighbor appreciated it. Keep up the good work!!

  2. 5 stars
    Thank you so much for this recipe! I have tried others and was disappointed every time. My bread machine tonkered out on me just after it started mixing the dough and I had to move the dough to my old Oster Regency mixer but it still turned out great! It rose great and baked the correct amount of time. It is so frustrating when a recipe has to be altered to come out right but this one is right on target! Thank you again! I will be looking at more of your recipes in future.

    1. Thank you for your kind words about the bread machine white bread. I’m glad it worked out for you. Did you bake it in your machine or in your conventional oven? I have not tested this recipe to be baked in a machine, so if that’s how you did it, you got lucky.

      I can understand your frustration about a recipe needing to be altered. However, that is the nature of a bread recipe because so many factors come into play, like the brand of flour you use, the bread machine you use, the humidity in your house, the ambient temperature, and the level of your experience with handling bread dough. Hopefully, you have read this article about the secret to success with a bread machine. A Surprising Secret for Making Better Bread with a Bread Machine

    2. Glad it worked out good for you, Donna. Be sure to watch your email for a more detailed answer.

  3. Melody Anne says:

    5 stars
    I just made this bread this morning, and had to rush to come rate it 5 stars! This bread tastes delicious! Thank you so much for another great recipe that I’ll be adding to my rotation!

    1. Hi Melody Anne,

      Thanks for starting my day off right! I’m so happy you liked the bread.

      Happy Baking!

  4. Dainty Dot says:

    5 stars
    Best bread yet! So happy I found this site. I have a bread machine but was not pleased with the outcome of my bread and I have tried many recipes….the best thing about bread machines is they make the dough for me!!!! Now I have a better way to use the Bread Machine….Thanks!!!!!!!!

    1. Agreed!! Thank you for writing.

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

    Kind regards
    Jules

    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

  6. StephanieBrassil says:

    5 stars
    Thanks honey !

    1. You’re welcome! Enjoy.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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 saladinajar.com.

  14. 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!

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  21. 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.

  22. 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.

  23. 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 saladinajar.com

  24. 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.

  25. 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.

  26. 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.

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

    1. Fantastic!! High-five!!

  28. 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.

  29. 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.

  30. 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. 5 stars
        Hi, Paula. I’m back again to tell you this is our family’s daily bread. I bake once a week or so and this recipe is the perfect white sandwich bread. Store-bought is fine, but once you have your own fresh bread on hand, you don’t want to go back. I’ve recommended this recipe to several friends and all agree — best bread ever!

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

  31. 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.

  32. 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.

    Viv

    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.

  33. 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.

  34. 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. 😀