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–+ servings
basic white loaf for a bread machine

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.
Paula Rhodes
5 from 9 votes
Print Recipe Save
Prep Time 15 mins
Cook Time 30 mins
Mix and Rise Time 2 hrs 15 mins
Total Time 3 hrs
Course Bread
Servings 14 slices

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 9x5-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

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. 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
Note about the yeast:
If you find that your bread is taking too long to proof during the final rise, add another 1/4 to 1/2 teaspoon of yeast or find a warmer place to prove the dough. I prefer less yeast and a longer rise for better flavor, but this may not be convenient for you. Do what you need to. 

Nutrition

Serving: 1sliceCalories: 123kcalCarbohydrates: 22gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 225mgPotassium: 70mgFiber: 1gSugar: 2gVitamin A: 47IUVitamin C: 1mgCalcium: 26mgIron: 1mg

Essentials

Keyword Bread machine recipe, bread machine white bread, white loaf
Cuisine American
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