Skip to Content

Home » Why Baking Bread Machine Dough in the Oven is Better and How To Do It

Why Baking Bread Machine Dough in the Oven is Better and How To Do It

Preview: Read about why baking bread machine dough in the oven is better and learn how to do it. Don’t miss the Oatmeal-Sunflower Bread recipe at the end.

The “automatic-ness” of a bread machine can mess up a loaf when you try to bake it in a bread machine. Maybe we’ve all expected too much. After all, a bread machine operates on a timer, not a brain.

Make bread with the DOUGH cycle only, then take control over the shaping, second rise, and baking. Master this skill and you will produce a good loaf of bread almost every time. (Nothing connected with living yeast organisms is 100% predictable.)

Be sure to read to the end to get the recipe for Oatmeal-Sunflower Bread as pictured below. It’s one of my best bread recipes.

No worries if you don’t have a bread machine. You can still make the bread either by hand or with a stand mixer with the directions for conversion here.

 How To Knead Dough in a Bread Machine Then Bake in an Oven -- Oatmeal Sunflower Bread - sliced
Oatmeal Sunflower Bread–See recipe below

Why you will fall in love with the DOUGH cycle on your bread machine:

How to avoid a too-dark and tough crust on your bread:

If you would prefer your bread with the crust and appearance of the bread on the right in the picture below instead of the crust on the left, only use the DOUGH cycle of your machine. Then you will shape the dough by hand, give it a second rise, and bake it in your conventional oven.

Keep reading for the specifics.

a dark, hard and crunchy crust when baking in a bread machine dough in the oven vs. bread mixed and baked in a bread machine
Left: bread baked in a bread machine.

Right: bread mixed in a bread machine but baked in a loaf pan in a conventional oven

How to improve almost any bread machine recipe:

What follows are general instructions for converting any bread machine recipe baked in the machine into a loaf of bread you will be proud to serve and even happier to eat.

Dump all ingredients into the bread machine pan adding the liquids first, then dry ingredients and flour, and yeast last. Select the “Dough” cycle.
Cinnamon Rolls That Stay Fresh For Longer Than a Day
Dough should stick to the side of the pan, then pull away while going through the kneading process. If it doesn’t see this post about the most important thing you should do when making bread in a bread machine for further instructions.
Bread will automatically rise.
After dough cycle finishes, and the dough has doubled in size, remove it to a floured surface for shaping. (If the dough has not doubled, leave it in the bread machine until it does.)

How to shape bread machine dough into a loaf you can bake in the oven:

At this point, you can shape the dough however you wish. The following picture shows how to make a standard loaf.

shaping the dough to fit in a pan
Roll into a rectangle with the longest edge about one inch longer than your loaf pan. Begin rolling into a cylinder from the longest side taking care there is no excess flour. Tuck the ends under.

What size pan should I use?

Deciding the size of loaf pan you want to use is crucial to the end result.

Too small and your bread will rise out of the pan. Too large and your bread will appear squatty or like it wasn’t allowed to rise long enough.

For a recipe with 3 cups of flour (360 grams), my favorite size is 9 x 5 inches when measured on the bottom. (It will hold 8 cups of water if you want to compare with a pan you already have.)

Your bread dough should roughly fill the loaf pan half full.

If it’s a dense recipe with lots of seeds, whole grains, or whole-grain flour, it won’t rise as high so you could use a slightly smaller pan. If it’s a high-rising light and fluffy loaf, you might want to use a larger pan.

If the only pans you have are too small, cut the dough into portions and make rolls, a free-form loaf or a second mini-loaf with the extra dough.

Coat the pan with a vegetable oil/flour kind of spray such as Baker’s Joy for easy release.

dough in pan before rising

Proofing the dough after it’s shaped


Don’t leave it out. It determines the final size and texture along with developing the best flavor from the yeast.

Just to clarify: The first rise happened inside the bread machine on the DOUGH cycle after the kneading process.

When you pull the dough out of the machine after the DOUGH cycle ends, you are taking control of the rest of the process. This includes shaping and a second rise before baking.

Ambient temperature and the ingredients in the dough will play a part in how fast bread dough rises. These factors are variable so when you control it yourself, you can get it right every single time.

How do I proof the dough the second time?

Place the loaf pan in a warm place to rise. My favorite way to create a warm place is to boil a cup of water in a microwave for 5 minutes. Leave it in there and place the covered dough next to it inside the closed and steamy microwave.

DO NOT TURN ON THE MICROWAVE WITH THE DOUGH IN THERE. It will usually take 30-45 minutes to rise, but may take longer.

Caution: Don’t go by the clock! Go by careful observation as describe below.

second proofing--pan covered with a cheap shower cap

The dough should rise to about one inch above the top of the pan. If it proofs too much, the power of the yeast is exhausted. Your loaf may fall or have a big hole in the middle.

Unfortunately, you may not realize your error until you slice into the baked loaf.

How can I tell if the dough has risen enough in the pan?

If the dough doesn’t rise enough, your bread will be compact and smaller than it should be. Use a gentle finger to press on the side of the bread. It should leave a dent that doesn’t bounce back.

What if my dough already rose too high on the second rise?

If you know that loaf has risen too much (maybe you forgot about it), dump the dough out of the pan onto your floured surface. Push it down, knead a couple of times and reshape it. Let it rise again, but this time watch closely.

No guarantees this will work, but it’s better than baking a loaf that produces an overly yeasty flavor, a poor texture, or collapses in the middle.

second rising with dough in a pan
If you are using the right size pan, your loaf is ready to bake when dough peeks above the top of the pan about one inch.

How do I determine the oven temperature and cooking time I should use?

Besides choosing a pan, determining the oven temperature is your next challenge. A good place to start is 350-375˚ F for about 30-40 minutes. The heavier and denser your bread recipe, the slower you should bake it.

A light-textured loaf like a ciabatta or skinny French Bread will do better in a hotter oven somewhere in the range of 400-425˚F.

Some loaves may take more time or need to be covered half-way through the baking time.  A piece of aluminum foil will protect a crust that is browning too quickly.

Next time, move the bread to a lower rack in the oven and see if that doesn’t solve the problem.

These details will require your attention the first time you make this bread, but once you make a recipe two or three times, you’ll figure it out. It’s worth the trouble!

A kitchen secret for new bread bakers:

If you are a bread-making beginner, I can’t stress how helpful it is to buy a quick-read thermometer with a probe. When you put the probe into the middle of the bread, it should read 190˚-200˚F (or pretty close) when it’s baked all the way through.

loaf of bread on a cooling rack

This particular loaf is a perfect sandwich bread because the flavors are rather unassertive and won’t compete with sandwich ingredients. Nevertheless, it’s more interesting and nutritious than a plain white loaf.

To freeze, slice it first, then double wrap it.

Yield: 1 pound loaf

Oatmeal-Sunflower Bread Recipe

Oatmeal-Sunflower Bread Recipe

Oatmeal-Sunflower Bread has a mild, non-assertive but nutty flavor that's perfect for sandwiches and toast.

Prep Time 3 hours 30 minutes
Cook Time 35 minutes
Total Time 4 hours 5 minutes


  • 1/2 cup (114 grams) milk
  • 1/2 cup (111 grams) water
  • 1/4 cup (85 grams) honey
  • 2 tablespoons (28 grams)unsalted butter
  • 1 1/4 teaspoon salt
  • 3 cups (360 grams) bread flour
  • 1/2 cup (50 grams) quick or old-fashioned oats (not instant)
  • 2 and 1/4 teaspoons bread machine or instant yeast
  • 1/2 cup (64 grams) hulled sunflower seeds, toasted


  1. Warm milk and water in the microwave for one minute on HIGH.
  2. Add to bread machine pan along with remaining ingredients except seeds in order given.
  3. Select "Dough" cycle and start. After about 5-10 minutes, lift the lid and add extra liquid or extra flour 1 tablespoon at a time, if necessary, to correct consistency. Dough should stick to side of pan, then pull away.
  4. Add the seeds at the Raisin/Nut signal or 5-10 minutes before the kneading cycle ends. If you miss it, you can always work them in by hand when you get ready to form the loaf.
  5. When dough cycle has completed, remove dough to a floured surface and flatten into a rectangle. Roll into a cylinder. Place into a 9x5-inch greased loaf pan with the seam down and tucking the ends under.
  6. Loosely cover (I use a shower cap or tea towel) and set in a warm place until dough rises approximately 1/2 to 1 inch above the rim of the pan.

Preheat oven to 350 degrees.

  1. Bake for 30-35 minutes or until internal temperature reaches 190 degrees F. I suggest you test it with a thermometer if you are a novice bread baker.
  2. Note: Check loaf half way through baking and cover with foil if getting too brown.


Directions for making bread with a stand mixer or by hand:

  • 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. Using the dough hook, turn speed to 2 or 3 and continue beating/kneading until the dough becomes smooth and elastic about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and shape rolls as indicated in the recipe.
  • If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that 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 dough gently and shape rolls as indicated in the recipe
  • 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 210Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 563mgCarbohydrates: 34gFiber: 2gSugar: 6gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

“Why is my bread dense?”

Download a FREE printable guide to help you diagnose the cause of dense bread when you sign up to receive my free updates and exclusive bread-making tips in your inbox.

Don’t worry. I won’t share your address. Unsubscribe any time.

Bread from machine compared to hand-kneaded bread
Bread Maker vs. Oven: How to Get the Best Crust
← Read Last Post
Quick, single-serving cinnamon-spiced apples cooked in a zip-lock bag. Pour over pita chips, oatmeal or ice cream.
5 Glass Jar Favorites for Food Storage
Read Next Post →

Mo Duggan

Thursday 10th of December 2020

Hi Can I make this loaf with wholewheat bread flour? Best wishes Mo duggan


Thursday 10th of December 2020

Hi Mo,

The answer to your question is, "quite possibly." I have not done it so don't know the exact proportions you should use. Oatmeal isn't going to help provide gluten so you'll probably want to use only a small amount of whole wheat and the rest bread flour. If you want to use a lot of whole wheat flour, you might consider adding some Vital Wheat Gluten. Otherwise, your loaf will most likely be small and dense. If you decide to try it, let me know how it goes.


Wednesday 28th of October 2020

Hi Paula, I am new to your website and want to make the Oatmeal and Sunflower loaf, but I am in the UK and have Imperial measuring cups. As you said, the converters on the internet vary considerably in comparing weights, so please do you know what weight of bread flour is equal to 1 Imperial cup? I can't wait to get started with using the Dough setting on my bread machine and finishing it off by hand! Many thanks, Joanna


Wednesday 28th of October 2020

Hi Joanna, Glad you asked. I found this online. 360 grams flour equals 2.137 Imperial cups (284.131 ml).

Let me know how it works out.


Friday 31st of July 2020

Hi Paula Re: Oatmeal n Sunflower bread I am interested to bake this bread with my bread machine. However the amount of flours in recipes on the manual is max 250 gm. The measurements in your recipe is by cups. Please advise how to convert the portion with your recipe that works for my bread machine. Thank you.


Saturday 1st of August 2020


thank you for your response. Yes my machine is smaller than standard size. It has only one paddle in the middle. The capacity is max 280 g as stated in the manual. Will try it out with the bread machine as I do not have an oven.


Saturday 1st of August 2020

Hi Peggy,

I think I can help. 1 cup of flour equals 120 grams in all my recipes. So in the Oatmeal & Sunflower Bread recipe, it calls for 360 grams. The oatmeal should also be counted into the flour amount. So this recipe would definitely be too much for your machine.

Is your machine smaller than the standard size? Sounds like it might be. Perhaps you could cut the recipe in half.

Just a note that if you bake this recipe in your machine, the shape of the loaf, the texture, and the crust will not be nearly as nice as it could be. Better to use the DOUGH cycle only, then bake it in your conventional oven.

If you try it, I would love to hear how it turns out for you.


Monday 6th of July 2020

Having made and thoroughly enjoyed your lovely buttery dinner rolls, I moved on to make this Oatmeal-Sunflower bread, following your instructions to the letter, and finally baking it in the oven....something I hadn't tried before. I have to say that I found your pics really helpful for comparison as I went along, and I am truly delighted with the result! This bread is so delicious, soft, yet nutty with the added sunflower seeds, and I'm sure it will become a huge favourite in our house. Thanks so much for your terrific site, and very detailed instructions. Now what shall I make next.....I'll let you know, lol.


Monday 6th of July 2020



Saturday 11th of January 2020

I made the twisted cinnamon coffee cake yesterday. It turned out great. My bread maker is probably 20 years old. It’s a toastmaster and I don’t know if they make them anymore. I don’t bake in the bread maker I prefer the oven where I have more control. My next effort will be post bread and devote bread. Thank you for the microwave tip. It works really well


Saturday 11th of January 2020

That should read oat bread and white bread. Sorry about that lol