Basic Bread Machine White Bread (Soft 1.5 lb Loaf and Oven-Baked)

This classic white bread is soft, fluffy, and ideal for sandwiches or toast. It’s mixed and kneaded in the bread machine, then shaped and baked in the oven for a cleaner crumb and better crust. No eggs, minimal sugar, and a splash of lemon juice make it simple and light.

14 slices

Prep Time 15

Cook Time 30

Mix and Rise Time 2 15

Total Time 3

Ingredients

1 cup (227 g) water - (cool)
1 tablespoon (1 tablespoon) granulated sugar
1¼ teaspoon (1¼ teaspoon) table or sea salt
¼ cup (21 g) nonfat dry milk - (powdered)
1 tablespoon (1 tablespoon) butter - (chopped)
1 teaspoon lemon juice - (optional)
3 cups (360 g) bread flour
1½ teaspoon (1½ teaspoon ) instant or bread machine yeast

Instructions

Add ingredients to pan: 1 cup water, 1 tablespoon granulated sugar, 1¼ teaspoon table or sea salt, ¼ cup nonfat dry milk, 1 tablespoon butter, 1 teaspoon lemon juice, 3 cups bread flour, and 1½ teaspoon instant or bread machine yeast.
Select the DOUGH cycle and start.
First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.
Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details--Surprising Secret for Making Better Bread with a Bread Machine.
NOTE: Bread dough is influenced by flour, humidity, and even your kitchen temperature—so use this step to fine-tune the dough for your environment.
End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 5 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 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 9x5-inch or an 8½x4½-inch loaf pan. Each size will yield a slightly different loaf shape.) Use a 9x4x4 Pullman pan for straight sides and a more professional look.
Cover and let rise until it crowns by 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

Slow proofing or cold kitchen? 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, 1 T + 1 tsp butter, 1¼ tsp lemon juice, 4 cups flour, 1½ tsp yeast.

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information