February 23, 2017

White Bread Machine Bread

Bread Machine White Bread: a homemade bread that will replace any store-bought any day. Only 5 ingredients and you will taste the best bread!

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White Bread Machine Bread: a homemade bread that will replace any store-bought any day. Only 5 ingredients. | olgainthekitchen.com

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This recipe of the White Bread Machine Bread is a family recipe we’ve been using for almost two decades. It’s so simple, few common ingredients and the bread is incredible. I remember our guests would always compliment at how delicious our bread is and asking how we make it. If you don’t have a bread machine, I would highly suggest buying one. I would recommend a Panasonic Bread Maker; I bought mine 4 years ago and I use it on an everyday basis to make bread and any dough in bread category; you don’t have to knead it and this bread maker actually rises the bread; it does its magic for you. All you have to do is take out the dough, form the shapes of buns or whatever recipe you’re working on and bake.

Use all-purpose flour. At the moment I’m using Bob’s Red Mill brand all-purpose flour and this is perfect for this recipe. If you run into this situation…when the bread machine starts mixing and you see that the dough is kind of thick and hard, add a bit water to smooth it out. For perfect bread, it should rise a bit higher than the basket in bread machine once it’s baked.

Bread Ingredients:

  • All-purpose flour (I used Bob’s Red Mill brand)
  • Fine salt
  • Grapeseed oil (vegetable okay too)
  • Cold water
  • Instant dry yeast

How to Make White Bread in Bread Machine:

1. Don’t plug in your bread machine just yet. Put 4.5 cups all-purpose flour into the bread machine basket. Then continue adding the rest ingredients: 1 teaspoon salt, 1 tablespoon oil and lastly 1 3/4 cups (410 ml) cold water. Put 1 teaspoon instant yeast into yeast hole. (If your bread machine doesn’t have a separate hole for yeast then just add into the basket with the rest of ingredients). Plug the bread machine in, set to XL (in size), Basic bread and Medium (in color) – this would take 4 hours.

2. When your bread is done, leave it in for 10-15 minutes so that when you take it out, the little butterfly at the bottom of the basket comes off by itself when you flip the bread out. Wrap bread in food wrap and cover with a towel until it cools so that it stays soft. You can slice into pieces and put into Ziploc to refrigerate and enjoy for up to a week. Enjoy!!

More Bread Recipes to Explore:

White Bread Machine Bread

5 from 17 votes
Servings: 1 loaf
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
A homemade bread that will replace any store-bought any day. Only 5 ingredients.


  • 4 1/2 cups all-purpose flour (I use Bob's Red Mill)
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 1 3/4 cups cold water (410 ml)
  • 1 teaspoon instant dry yeast


  1. Don’t plug in your bread machine yet. Place 4 1/2 cups all-purpose flour into the bread machine basket. Then continue adding the rest ingredients: 1 teaspoon salt, 1 tablespoon oil and lastly 1 3/4 cups (410 ml) cold water. Put 1 teaspoon instant yeast into yeast hole. (If your bread machine doesn’t have a separate hole for yeast then just add into the basket with the rest of ingredients). Plug the bread machine in, set to XL (in size), Basic bread and Medium (in color) – this would take 4 hours.

  2. When your bread is done, leave it in for 10-15 minutes so that when you take it out, the little butterfly at the bottom of the basket comes off by itself when you flip the bread out. Wrap bread in food wrap and cover with a towel until it cools so that it stays soft. You can slice into pieces and put into Ziploc to refrigerate and enjoy for up to a week.

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  • KE

    I loved this recipe! So simple and so yummy. My toddler and I love it. Thanks!

  • Katie

    Hi Olga!

    Yesterday, I made a loaf of your white bread in my bread machine, mostly because of the simplicity and the fact that only a very few ingredients were needed. Because I have a smaller (1.5 pound) machine, I scaled your recipe back by using 75% of your quantities. The loaf baked up fine, with a nice color and texture. The only “problem” that I had was that the finished loaf, when cooled and sliced, seemed to be a little more moist than I like. It did toast up nicely, this morning, though. Any ideas as to what I might try to reduce the moisture a little without over-baking it?

    • Olga in the Kitchen

      Hi Katie! Reducing the ingredients by exactly 25% than the original recipe, should not be a problem. If your bread rose nicely, didn’t fall (not flat), the only reason I can think of is the type of flour. Sometimes different kinds of flour make goods that are like sticky/moist. I had that happen in the past. But, if your bread fell during the baking process, then it would definitely be the issue. And again, sometimes bread can fall because of the type of flour, the type of bread machine, or if you peek while it’s baking already. You also want to make sure the bread cools off a bit. If you cut it while it’s hot, it will be sticky. The brands of flour I use in my kitchen are Bob’s Red mill, King Arthur and organic from Costco. These are pretty much guaranteed with excellent results in bread making. Hope this helps!

      • Katie

        The bread did rise fine and really came out perfectly, as I expected. It was just a tiny bit more moist than I like my breads to be. I used plain old Gold Medal All Purpose flour and did measure all of the ingredients very carefully. I will try to find some Bob’s Red Mill or King Arthur and see if that might possibly make a difference. I only peeked during the kneading phase to see if the dough looked about right. I have a Panasonic machine and it made the loaf just fine. I am going to make another loaf tomorrow because it is so simple and so good. Thanks!

      • Olga in the Kitchen

        I’m not sure what brand of bread machine one of my aunts has, but I know she always had issues with Gold Medal flour when it came to bread. The bread kept falling down. I personally stopped using this brand of flour 3-4 years ago because I did not like results in baked goods. When it comes to bread making, the flour is very often the issue. Sometimes you can even have a same brand, but different bag of flour and it will make a difference. Hopefully you had better results with second loaf. 🙂

  • Peggy Beach

    For Olga. Do you know nutritional break down for white breadPeggy

    • Olga in the Kitchen

      Hi Peggy! I’m not exactly sure about the nutrition in this bread, since I never did any nutritional calculations on food. On my FAQ page, I provided 3 sources where you can calculate. Just some hints: I do make this bread with whole wheat bread very often. With whole wheat, it won’t rise as much as white bread. You can increase yeast to extra 1/4 tsp and do 3 cups all-purpose flour and 1 cup whole wheat flour or even 2 cups all-purpose and 2 cups whole wheat. Hope this helps 🙂

  • Anne Spenser

    Hi Olga…. My bread machine is an old panasonic and I have been using the recipe in the manual. I notice you use a lot more flour but basically the same remaining ingredients with slightly more water. My loaf did not rise above the top of the basket. However, I did use cold water and possibly should have used warm with the older machine. Dare I use the extra flour in the older machine or do you think I am asking for trouble. The loaf I made is good and is heavy like I like homemade bread to be. Just leave well enough alone for now until I am more practiced? My machine is a Panasonic bread bakery sd-bt51p and fortunately found the manual on Google. Thank you for any advice or encouragement. A.

    • Olga in the Kitchen

      Hi Anne! My bread machine warms up before the yeast is dispensed into the dough, so I use cold water (doesn’t matter). If your bread machine does not warm up OR if you don’t have yeast dispenser, but instead you add the yeast to the basket right away, then I would highly suggest using warm (not hot) water. Please make sure the yeast is fresh as well. You can definitely use less flour. I sometimes use 4 cups all-purpose flour, which yields a more fluffy/lighter loaf. Keep in mind that flour can also be different in moisture. You’d be surprised how often I end up with different results in breads even though I use same brand/type of flour, but purchased earlier or later. Always make sure to measure the flour correctly (spoon flour into a measuring cup and scrape off the top with the back of a knife. Pushing your measuring cup into the flour bin, will result in up to 25% more compacted flour). Hope this helps! 🙂

  • Yelena

    What if if I only have active dry yeast, Would that work? Should I proof it first?

    • Olga in the Kitchen

      Hi Yelena! So I have never made this bread with active yeast before, BUT after your comment, I decided to give it a try yesterday before replying. I did dissolved 1 1/4 tsp active yeast (instead of 1 tsp instant yeast) in warm water before adding to the basket. It will not puff up, but instead dissolve in the water. It works, and the bread turns out just as delicious. I didn’t see difference. One of my sisters mentioned she did same amount of active yeast and she didn’t proof it and it also works. So, whatever you decide to do, either will work. I know that proofing yeast usually recommended to make sure your yeast is working before you start baking so you don’t end up spending your time on something that wouldn’t rise and this is especially true for yeast that had been sitting in your refrigerator for like a year. Hope this helps! 🙂

  • cynthia Lynn brynjestad

    I followed the recipe, curious to be adding cold water. It came out perfect!! Actually risen higher than any other bread recipe. This is a keeper.

    • Olga in the Kitchen

      I’m so happy to hear you enjoyed this recipe, Cynthia! The bread machine warms up the ingredients/dough before it releases the yeast from the yeast dispenser, therefore warm water is not required and the bread does grow really high.

  • Angie

    Hi Olga, My husband is on a very strict low sodium diet. When I did a search for low sodium bread maker breads your recipe was one that was listed. Are you absolutely positive about the sodium content being 14mg per serving? I ask only because most other recipes have a much higher sodium content listed. I have to be extremely cautious with his sodium intake because he has early stage kidney failure. If the 14mg wasn’t a misprint it will truly be a blessing for us.

    • Olga in the Kitchen

      Hi Angie! I’m not exactly sure about the nutrition in this bread, since I never did any calculations and not sure where to start for a slice of bread (probably depends how thick you cut a slice). I know there are few sites where people do calculate nutrition for food. All I can say is that the recipe has only 1 teaspoon of salt, which doesn’t seem a lot and it has the simple ingredients (no any extra uncommon, salty ingredients). Sorry I couldn’t help much.

  • Brenda

    I just got a bread machine and it does not have an xl setting. I have 2.5lb, 2.0lb, 1.5lb. Which size should i use?

    • Olga in the Kitchen

      Hi Brenda! So my bread machine has the Medium, Large, XL instead of weight, but according to the manual of my bread machine, it’s the same as 1.5, 2 or 2.5 lbs. Since I’m always using XL setting, that would be the 2.5 lbs. Hope this helps!

  • Janet

    I have a bread man bread maker and it calls for adding the ingredients wet first. Should I still follow the order of how u have on ur recipe?

    • Olga in the Kitchen

      Hi Janet! I don’t think it matters on the order. I personally prefer putting flour at the bottom and covering with water so that when it starts mixing, you don’t have flour flying out of the basket and onto the lid. Overtime, that flour on lid will become black (burned) making your bread machine look rustic on the inside in short period of time. Hope that helps :).

  • serena m.

    We love this bread recipe! I was looking for a bread machine recipe for a while and came across your blog. This bread is so good, you cannot stop at one slice. Seriously the very best bread recipe!

    • Olga in the Kitchen

      Thank you Serena for the beautiful review! Sounds like you found a new favorite :).

  • Shelby

    Made your recipe 3 times this week. The best bread recipe so far we have ever made. It’s hard to not finish 1 loaf on a day. The moment it’s out of bread maker, kids put jam or nutella on it. So good.

    • Olga in the Kitchen

      That’s wonderful, Shelby! Our kids do the same thing – Nutella and jam and sometimes butter under jam. Yum! I’m so happy to hear your family is enjoying this recipe :).

  • Dina

    Hi Olga, if I may ask. Is there a certain machine bread machine that you would recommend most or maybe opposite, one you would not recommend.? We are a big family, so I would mostly always be making the biggest loaf available. I looked through a few different machines, and most give option of 2lb loaf as the biggest even though the machines themselves are different in size like the cuisinart compact still claims to make a full size 2lb loaf but I have seen a review somewhere with a picture where the dough was running over the top after rising and comment said it is Not for 2lb loaf, even though it does claim it, but maybe it was just that persons recipe? Or would a bigger machine in size actually come out with a bigger loaf because of the extra room in general? Not sure if I’m making sense right now.? I’ve even tried to check out some reviews on YouTube to visually see the loaf but they all se to make the 1.5 or 1lb. If you would have any suggestions on it, I would really appreciate it. Thanks, Dina

    • Olga in the Kitchen

      Hi Dina, I had been using the Panasonic brand (the one I have linked few times within the post) for over 7 years. All my sisters and mom have the exact same one and it’s the one we use daily. Mom also has Breadman brand that she uses to make dough, but she didn’t like it as much for bread baking. She also had some Oster brand before Panasonic and she didn’t like how it performed. She said it was more burning bread than making sure it’s baked equally in and out. Also, bread coming out of the basket usually due to too much dough – might consider a smaller portion. This bread recipe is perfect for this sized basket and we never have it touching the lid. Hope this helps!

  • Alla

    This bread turned out so good. It’s our new favorite, definitely making it again.

    • Olga in the Kitchen

      Thank you Alla, I’m so happy you liked this recipe 🙂

  • Perry

    This bread recipe became our staple at home. The first time I made it, I knew it’s going to be a winner. Thank you thank you Olga!!!

    • Olga in the Kitchen

      Thanks Sarah 🙂 it’s the primary bread recipe at our home too!

  • Rose

    Made this bread last night and ate almost the whole loaf. I was surprised that it didn’t have any sugar in it as most breads ask for sugar and the amount of yeast, but this bread turned out perfect. You definitely don’t need any sugar here. The bread was slightly over the bin in size. Perfect again. I used Bob’s Red Mill flour as well and didn’t need to add anymore flour. This is our #1 bread at home from now on. I have to bake it today again. My bread machine was staying in pantry for a while and with this bread, it saves to much time. just 2-3 minutes prep and I do whatever I want around the house while it bakes. Don’t have to keep checking it or kneading. Thanks Olga!

    • Olga in the Kitchen

      Thanks Rose for such a detailed experience/review! 🙂 I think this is why most moms (especially) love this bread because you put everything in and 4 hours later you have fresh bread. So happy to hear you liked it so much!!

  • Simone


    We have recently brought a panasonic breadmaker and are trying to find a recipe that works for us. We are a big family so only want to make XL (the biggest bread size setting) loaves. You say in this “set to XL, Basic bread, Medium size – this would take 4 hours.” Im confused, is it an XL sized bread or a medium size?

    Also interesting the recipes we are currently using have 4 1/2 teaspoons of yeast in them and yours only has 1 teaspoon. Is this a different kind of yeast?


    • Olga in the Kitchen

      Hi Simone, I’ll have to fix the little mistake. It’s XL, Basic Bread and Medium in color (you can set Light, Medium or dark). We are using the instant dry yeast. I believe because it takes 4 hours to mix, rise, bake and then it mixes and rises again and the 1 tsp of yeast works perfect. If you add more yeast, your bread will most likely touch the lid and might even burn in to the lid if it’s touching. I know that with regular bread, most recipes call for 2 teaspoons, sometimes even 1 tablespoon of yeast and a lot of times it causes the bread to have slight bitter after taste. This recipe needs just 1 teaspoon. I always buy the Saf-instant pack yeast from business Costco or you can buy from Amazon or other places. Hope this helpes! Thanks 🙂

      • Kelli

        I’m using a Cuisinart bread maker and the basic setting on it is 3:25 not 4 hours. The only setting that is close is French at 3:54. Would you recommend still using Basic or then French? I’m not sure what the difference is…it’s my first time using my new Christmas present!

      • Olga in the Kitchen

        Hi Kelli, that’s some unusual timing there :). My mom had Oster and some other brand and all had 4 hrs for basic as well. I would try Basic. Maybe yours bakes faster. With nowadays everything going forward, it’s possible they make newer appliances that cook faster. You can try French next time to see the difference, either way the bread will be baked. Maybe french mixes longer. Hope this helps :).

  • jessica

    It turned out very good, i had a few slices this morning with a butter, apricot jam and a cup of coffee. The next time i want to try with the flour you suggested to see if it will be any difference in taste. Thank you!

    • Olga in the Kitchen

      I’m glad you liked it 🙂 The taste will be the same when you use different flour, but the texture and amount of flour most likely will be different. My kids and husband always eat like half of the loaf as soon as it’s out of the bread maker lol Everyone loves fresh and warm bread!

    • Olga in the Kitchen

      No sugar! That was the first question I asked mom when I asked her for this recipe 7 years ago. Ukrainians don’t really put sugar into breads unless it’s the sweet buns recipe with some kind of filling.

      • jessica

        Im making this bread right now and it did not rise a lot, I used around 4 cups of canadian flour, may be 1 tsp of yeast is not enough?

      • Olga in the Kitchen

        From experience, I would do the same steps and measure ingredients same way and one time it’s slightly higher than other times. Mom made this bread for like 20 years and she said it all depends on the flour; the moisture, the brand and other times the bread machine (she has Panasonic now, but had Oster before). The yeast was always 1 tsp, not less or more. However, I would assume 4 cups of flour is not enough…? Is the dough too soft? We always do 4 1/2 cups all-purpose for Bob’s Red Mill flour or King Arthur, and other brands like Canadian and Gold Medal might require even more. When it starts mixing and you see the dough looks a bit too soft, you can add more. Other times, I do 4 cups of flour ONLY if I do it half whole wheat. Main thing to remember, even if you add more or less flour, the bread will turn out delicious anyway, just the texture of the bread might be lighter or slightly heavier from more flour. Hope this helps! 🙂 Let me know if you liked it. It’s the #1 bread in our home and I make it at least 2 times per week.

      • jessica

        Thank you :)I’ll let you know tomorrow, still has 39 minutes to bake

  • Marie

    What can be easier than adding few ingredients and pressing the ‘on’ button? This bread is super tasty, so easy and simple and it definitely replaced all of the bread I used to buy.

    • Olga in the Kitchen

      Thanks Marie! It’s the #1 in my family, no other bread recipe wins over this one. After all, this recipe is decades old 🙂

      • Brian

        Hi do you have a fruit bread recipe that can be made in a bread maker thank you Brian

      • Olga in the Kitchen

        Brian, at the moment I only have this French bread for bread machine. Readers tend to use mixer to make dough for breads, so I never had a need to post more bread machine recipes (even though I make all the bread dough that needs rising in the bread machine).

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