Basic Bread Machine White Bread (Soft 1.5 lb Loaf)
Sneak Peek: This basic white bread starts in your bread machine and finishes in the oven for a soft, fluffy loaf. No eggs and minimal sugar—just a clean, classic sandwich bread.
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Have you tried the basic white bread recipe from your bread machine manual and felt a little… underwhelmed? You’re not alone. Those default recipes often turn out pale, uneven loaves with a dense bottom and thick crust.
That’s why I created this version. It starts in the bread machine—but instead of baking it there, we shape and finish it in a conventional oven for better rise, texture, and flavor. The result? A soft, fluffy 1.5 lb loaf with a clean, classic taste. Just the kind of bread you’ll be proud to serve (and tempted to eat while still warm).
What Makes This One Worth Sharing
- One simple trick: A splash of lemon juice adds lightness and helps with rise.
- Soft crust: A preheated oven and even heating make a better crust.
- Better texture: Hand-shaping helps to avoid crumbs.
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.
Shared & Loved
“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
Ingredients and Substitutions
- WATER: Use cool tap or spring water; avoid hot water in bread machines.
- SUGAR: Granulated sugar works best; substitute honey or brown sugar if desired.
- SALT: Use table or sea salt; add ¼ teaspoon extra if using kosher salt.
- NONFAT DRY MILK: Ideal for delayed starts; sub fresh milk and adjust flour as needed.
- BUTTER: Use chopped cold unsalted butter or sub with vegetable oil or non-dairy butter.
- LEMON JUICE: Optional but recommended for a lighter crumb.
- BREAD FLOUR: Best rise and chew; all-purpose flour works but may result in a shorter loaf.
- YEAST: Instant or bread machine yeast is preferred; use ¼ tsp more if using active dry yeast.
Step-by-Step Instructions
① Add all ingredients to the bread machine pan in the listed order. Select the DOUGH cycle and press START.
② Check the dough in the first minute to confirm the paddles are engaged and the dough starts clumping.
③ Check again 15 minutes in. The dough should stick to the sides, then pull away cleanly. Adjust with flour or water as needed.
④ When the cycle ends, remove the dough, press out the bubbles, and shape it into a ball. Let it rest for 10–15 minutes.
①
⑤ Roll the dough into a rectangle and shape it into a loaf. Place it in a greased 9 x 5-inch loaf pan seam-side down.
⑥ Cover and let rise until the dough crowns about 1 inch over the top. Preheat the oven to 350°F.
⑦ 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).
⑧ Cool in the pan for 10–15 minutes, then transfer to a wire rack and cool completely before slicing.
💡 Tips That Make a Difference
• Chop cold butter into small pieces—no need to soften or melt due to the friction factor when using a bread machine.
• Don’t fill a loaf pan more than half full with dough. If pan is too small, use a larger pan or make dinner rolls with extra dough.
• Use a 9x4x4 Pullman pan for straight sides and a more professional look. i
Basic Bread Machine White Bread (Soft 1.5 lb Loaf)
Video
Ingredients
- 1 cup (227 g) water (cool)
- 1 tablespoon granulated sugar
- 1¼ teaspoon table or sea salt
- ¼ cup (21 g) nonfat dry milk (powdered)
- 1 tablespoon butter (chopped)
- 1 teaspoon lemon juice (optional)
- 3 cups (360 g) bread flour
- 1½ teaspoon instant or bread machine yeast
Instructions
- Add ingredients to pan: 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. Select the DOUGH cycle and press START.
- Check dough consistency: Look at 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.
- Shape the dough: When the cycle ends, remove the dough, form into a ball, cover, and let it rest 10–15 minutes.
- Roll and shape: 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.Starting from the short side closest to you, 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.
- Final Rise: 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 and let rise until it crowns 1 inch over the top.
- Preheat the oven to 350 °F (180˚C) roughly 15 minutes before you expect the bread to be ready for baking.
- Bake: 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.
- Cool: After baking, take the bread out of the oven and let it sit in the pan for 15 minutes. Then, transfer to a cooling rack and let it cool for at least 30 minutes, ideally an hour, before slicing.
Notes
Mix ingredients on low until moistened. Knead on medium speed (2–3) until smooth and elastic (5–10 minutes). Cover and let rise until doubled, then shape and bake as directed. To knead by hand:
Mix in a large bowl, then knead on a floured surface until smooth and stretchy (10–20 minutes). Let rise until doubled, then shape and bake. Slow proofing or cold kitchen?
Add a bit more yeast or find a warmer spot. Longer proofing improves flavor but takes more time. To make a 2-lb loaf:
Use: 1⅓ cups water, 1 T + 1 tsp sugar, 1¾ tsp salt, ⅓ cup dry milk, 1⅓ T butter, 1¼ tsp lemon juice, 4 cups flour, 1½ tsp yeast. Storage tips:
Cool completely before storing. Keep unsliced in a plastic bag or bread box. For freezing, double-wrap and use within one month. Avoid refrigerating—bread molds faster in humid cold.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
- Why not use the full bread machine cycle?
- Can I substitute whole wheat flour?
- Start with no more than ½ cup in place of the bread flour. For best results, use one of my wheat bread recipes made specifically for whole grain.
- Why do you add lemon juice?
- It brightens the flavor and improves rise slightly. You can leave it out, but it helps.
- Why is my bread crumbly?
- The dough was too dry—try weighing the flour instead of using measuring cups, as most people tend to add too much flour.
- Crumbly bread can also result from poor shaping.
- Shaping structures the gluten, improving the bread’s appearance and helping to hold the crumb together, which is especially important for sandwich bread.
Final Thoughts
If you’ve struggled with pale or dense loaves in the past, this recipe offers a fresh start. Using your bread machine for the dough and finishing in the oven gives you more control—and better results. Once you try it, you may never go back to baking bread entirely in the machine.
Looking for 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 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 or this Buttermilk Bread Machine Bread Recipe.
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If you are a new bread baker, these posts might help:
- 6+ Bread Maker Tips You Need To Make Marvelous Bread
- The Surprising Secret to Making Better Bread with a Bread Machine
- Why Is My Bread So Dense? (Bread Machine Section Included)
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.