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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This recipe of the White Bread Machine Bread is a family recipe we’ve been using for over 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 10 years ago and I use it on an everyday basis to make bread and any dough. 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. 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:
- Apple Blueberry Honey Bread Recipe + Video
- Banana Berries Bread Recipe + Video
- French Bread Buns
- Raspberry Pecan Honey Bread
White Bread Machine Bread
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
Instructions
- 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.
- 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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Katie says:
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 says:
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 says:
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 says:
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 says:
For Olga. Do you know nutritional break down for white breadPeggy
Olga in the Kitchen says:
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 says:
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 says:
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 says:
What if if I only have active dry yeast, Would that work? Should I proof it first?
Olga in the Kitchen says:
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 says:
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 says:
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 says:
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 says:
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 says:
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 says:
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 says:
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 says:
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. says:
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 says:
Thank you Serena for the beautiful review! Sounds like you found a new favorite :).
Shelby says:
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 says:
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 :).