This bread machine white bread recipe is incredibly simple — add the ingredients to your machine, select the cycle, and let it do the rest. The result is a soft, versatile loaf that’s ideal for sandwiches, toast, or eating fresh with butter.
Baking at home is one of my favorite kitchen activities, but I don’t always have 시간 for long rises and hand-kneading. That’s when the bread machine shines. It takes the effort out of making a homemade loaf and delivers consistently great results.
Ingredients and Tools You’ll Need
This recipe is written specifically for a bread machine. For the best structure and chew, use bread flour rather than all-purpose flour, though AP flour will still produce an edible loaf if that’s all you have.
Equipment
- Bread machine (one loaf capacity)
Ingredients
- 1 cup warm water (about 110°F)
- 2 tablespoons unsalted butter, softened
- 1 ½ teaspoons salt
- 2 tablespoons sugar
- 3 cups bread flour
- 2 ¼ teaspoons active dry yeast (1 packet)
If you want to double or triple the yield, prepare separate batches. Most bread machines are built to handle a single loaf at a time, so make multiple loaves rather than trying to bake more in one cycle.
How to Make Bread Machine White Bread
Step One — Layer the ingredients. Place the ingredients in your bread machine pan in the order the manufacturer recommends. A common order is: warm water first, then the softened butter, sugar, and salt. Add the flour next, spreading it evenly. Make a small well in the flour and add the yeast last, keeping it dry and away from the liquid until the machine starts.
Step Two — Select settings. Choose the basic or white bread cycle on your machine. Select your preferred crust color — light, medium, or dark — and then start the machine.
Step Three — Let it rise and bake. Allow the bread machine to run through its full cycle. Depending on the model and settings, this usually takes about three hours from start to finish.
Step Four — Cool the loaf. When the cycle completes, remove the pan carefully (it will be hot) and gently turn the loaf out onto a wire rack. Let it cool for 20–30 minutes before slicing so the crumb sets and slices cleanly.
Serving and Storing
Serve warm slices with butter or jam for breakfast, use it with a bowl of hearty soup, or make a classic grilled cheese. The neutral flavor and tender crumb make this loaf very versatile.
Store the bread in an airtight container or a resealable bag at room temperature to keep it soft. It will stay fresh for about 3–4 days on the counter. For longer storage, cool completely, then wrap tightly and freeze whole or in slices. Properly wrapped, it will keep well for 2–3 months.
Questions and Troubleshooting
Yes. All-purpose flour will work in a pinch, but your loaf may be slightly denser and won’t rise quite as high. Bread flour, with its higher protein content, produces better structure and chew.
Measure flour accurately — too much flour leads to dryness. If the dough looks dry during the kneading cycle, add 1 tablespoon of warm water at a time until the dough looks smooth and slightly tacky. Also check your machine’s baking time; overbaking will dry the loaf.
Absolutely. Add herbs, shredded cheese, or small inclusions once you’re comfortable with the basic loaf. Avoid adding too many extras, which could weigh the dough down and affect rising.
Printable Recipe
Bread Machine White Bread Recipe
A beginner-friendly bread machine loaf with a soft, light crumb. Makes one standard loaf.
Equipment
- Bread machine
Ingredients
- 1 cup warm water (around 110°F)
- 2 tablespoons unsalted butter, softened
- 1 ½ teaspoons salt
- 2 tablespoons sugar
- 3 cups bread flour
- 2 ¼ teaspoons active dry yeast (1 packet)
Instructions
- Layer ingredients: Add ingredients to the bread pan in your machine’s recommended order (usually liquids first, then dry ingredients, yeast last in a small well).
- Select settings: Choose the basic or white bread program and select crust color. Start the machine.
- Rise and bake: Let the machine complete its cycle, typically about three hours.
- Cool: Remove the loaf and cool on a wire rack for 20–30 minutes before slicing.
Notes
- If the dough looks too dry during kneading, add warm water one tablespoon at a time. If too wet, add a little flour.
- Brush the top with melted butter right after baking for a softer, tastier crust.
Nutrition (per slice, approximate)
- Calories: 139 kcal
- Carbohydrates: 25 g
- Protein: 4 g
- Fat: 2 g
- Sodium: 293 mg