This Best Bread Machine Bread Recipe is going to become a family favorite! This soft and easy bread requires no kneading by hand or turning on your oven, winner! With a prep time of 10 minutes, you can be enjoying this homemade bread loaf from the comfort of your home, thanks to the bread machine for all the work it will be doing.
How to make the Best Bread Machine Bread Recipe?
For this recipe, don’t follow the typical instructions for a bread machine maker. Use the steps in this recipe or else your bread will not rise.
Add warm water to the bread pan. Sprinkle yeast over water and sugar over yeast. The sugar helps activate the yeast quicker.
Add the oil and salt to pan. TIP: You can use Olive oil, Canola oil or Vegetable oil in this recipe.
Add siftedflour to pan. TIP: Sifted flour makes a difference. Don’t skip this step.
Place the pan into the bread machine, turn on desired crispiness of crust and let the bread machine to do the rest of the work.
NOTE: Remove bread from pan once baked. If the bread is left in the pan, the sides will not be crispy.
White bread recipe-
I am sure most of you reading this recipe love a good homemade bread recipe. This recipe, with the help of a bread machine,has like a 10-minute prep time. We make this bread more often than any other. It tastes phenomenal.
TIP: Use good quality flour for this recipe. I usually use Canadian flour or Sapphire when baking bread. You can use a combination of bread flour and all-purpose flour as well.
Thanks to my older sis, Olga, for sharing this recipe with me. She is also the genius behind this blueberry no-bake dessert.
Try these other breadrecipes:
Easy Braided White Bread– Simple white bread recipe.
Butter and Herbs Bread Braid– Delicious herb and butter bread.
Mamma’s Homemade Bread– Homemade bread to live by.
Banana Pecan Bread – A simple sweet bread with pecans.
Best Bread Machine Bread Recipe
Author: Valentina
Print
4.79 from 61 votes
The Best Bread Machine Bread Recipe. With a 10-minute prep time, you can enjoy fresh bread. No kneading by hand, no stove needed.
My crust turned out really hard set on medium crust. Any idea what I did wrong?
Reply
Valentina’s Corner
Did it soften after it sat a little? Norally it will.
Reply
Leah Henderson
I either mis-measured water or flour. Dough was much too wet. But I threw in 2/3 cup of flour quickly and it came out wonderful! Will Measure more carefully in future
Reply
Valentina’s Corner
Looks like you mis-measured the flour, it should not be too wet.
Reply
Brigitte
Love this recipe! I’ve made this bread four times now and it comes out perfectly every time. I use instant yeast which I had purchased in bulk in 2020 and keep in the freezer. It works just fine, but the texture of my bread looks fluffier than your picture. Other than that, I follow your recipe.
I make several types of no-knead breads, but they all need to be made in the oven. Not practical when it’s 100 degrees outside. I found a great recipe to make rye bread in the bread maker but needed a better recipe for white bread. Therefore, I started looking online and am so glad I found this one. It’s delicious! Thank you so much!
Reply
Valentina’s Corner
I’m so glad you enjoyed the recipe, Brigitte. Thanks so much for visiting our online kitchen.
Reply
Ad
Brigette, would you mind sharing your rye bread recipe, please.
Reply
Tracie
This was the first recipe I tried in my bread machine (just today) Turned out awesome!
Reply
Valentina’s Corner
Tracie, we love making the bread in the bread maker. It’s so easy to make and so delicious. I’m so glad you enjoyed your bread loaf.
Reply
Ginger
I made a loaf using a different recipe last night. It was a failure (which I made into croutons). I found your recipe today and it was a success! My previous attempt failed because I didn’t proof the yeast. Thank you for teaching something new to this novice bread baker.
Reply
Valentina’s Corner
Ginger, that is so wonderful! I’m so glad you enjoyed the bread recipe. You should try THIS bread recipe next. It is one of our favorite bread recipes.
Reply
Linda
This will be my go to recipe – delicious! Thank-you for this!
Reply
Valentina’s Corner
Thank you for trying our recipe, Linda. I’m so glad you enjoyed the bread machine’s white bread recipe.
Reply
Donna
So this doesn’t use Instant Yeast in a breadmachine??
Some recipes will advise adding sugar, which, in addition to making the bread a little sweet, helps the yeast to rise better. Others also suggest adding a little oil, such as olive or vegetable oil. This helps the dough form, preventing it from sticking to the sides of the pan, and makes the bread more tender.
Too much heat or humidity might lead to a too-quick rise and a crevice near the center of your bread. Conditions that are too cold might delay proofing or rising, resulting in a super-dense loaf. The bread machine works on a timer and hums along at its regular pace.
Making bread from a machine is marginally cheaper than buying it, as long as you eat bread frequently enough to offset the cost of the appliance. Specifically, I see this as an investment that's smart for households that go through bread quickly, like large families or homes with multiple roommates.
Just be sure to use a flour with a high protein content. King Arthur Unbleached All-Purpose Flour, with its high gluten, is an excellent flour for bread machines. Numerous people have told us that their recipes worked in the bread machine using King Arthur, when they didn't work with other all-purpose flours.
One disadvantage of using a bread maker as opposed to your hands is that the paddles are typically fixed, meaning they remain in the dough when baking, often leaving a hole in the middle of the loaf. Whilst this is not the biggest hinderance, it can be an annoyance to those who aim for gold standard loaves.
So yes, you should use bread flour in the recipe. It has higher protein than all-purpose flour and will help your bread rise better and hold its shape.
Some attribute the demise of the bread machine to the fact that cooks were just disappointed by their results. Lara Pizzorno, the author of Bread Machine Baking, chalked it up to food snobs who regarded the machine as “the electric equivalent of The Bridges of Madison County” in a 1996 article in The New York Times.
If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread. Vinegar has a very similar effect to the dough as the ascorbic acid. It helps hold the dough together and strengthens the bubbles so they won't pop.
Both commercial dry yeast and instant yeast are suitable for bread machines because they are designed to be added directly to the dry ingredients, and they don't require proofing in water before use.
Another benefit is that homemade bread doesn't contain any chemicals or artificial additives. It's also generally lower in calories than store-bought bread.
Although baking results can differ from one bread maker to another, the texture of bread baked in a machine is quite different from that of oven-baked bread, even when the same recipe is used. Rather than light and airy, bread machine bread generally has a heavier and more compressed dense texture.
Johanna Hartzheim, co-founder and head of product at Wildgrain, a bread and pasta delivery service, recommends eating homemade bread within three days but says it will last up to a week. "The bread will start to dry up and become a bit harder over time, but it takes much longer until it becomes moldy," she says.
While bread flour is more than adequate for everyday breads, some professional bakers use high-gluten flour with a 14% protein content to provide extra strength to dense, chewy doughs like bagels and pizza dough. High-gluten bread flour gives milk bread it's taut structure and compact (but tender) crumb.
You add the ingredients, and the bread machine makes and bakes the bread in one handy appliance. Liquid ingredients are added first, then oils or fats, dry ingredients, and finally yeast (if your recipe calls for it). The machine will mix, knead, rise, and bake the dough to a beautifully soft bread with a crisp crust.
Whole-wheat flour is much heartier than all-purpose flour and produces denser baked goods with a more robust flavor. Milled from wheat berries with the nutritious bran and germ still intact, whole-wheat flour is rich in fiber and essential micronutrients like iron, magnesium and vitamin B6.
All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.
Cause: typical of too much flour (or other dry ingredients) or not enough liquid; less often a result of too little yeast, too little sugar, too much salt, or old ingredients. Here's what you can try doing to improve your loaf: Reduce your flour* or increasing your liquids.
Expired yeast or moisture contaminated yeast will have trouble growing properly and this can lead to dense bread machine bread. Always relatively new yeast & store it in an airtight container. For longer storage, the airtight container (sealed tight) should be stored in a refrigerator or freezer, Too much flour.
You will need a bit more milk than the amount of water required (because of the milk solids). The dough will be softer, the crumb less open. You will have to bake it at lower temperatures than a lean bread. In other words, your bread will be more like a sandwich bread.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.