This Bread Machine White Bread recipe is one of the fluffiest white bread recipes you'll make. It's soft, springy, and perfectly flavored to use as sandwich bread, dipping bread, toast, and more.
This bread machine white bread recipe creates an extremely soft, springy bread with a chewy texture. This delicious loaf has very few, if any, holes or bubbles. The flavor and texture are both amazing.
This recipe is the only one you'll ever need to make white bread. It can be used to make anything from classic lunch sandwiches to homemade breadcrumbs for fish and chicken. It inspired by bread machine whole wheat bread and cheese bread.
White bread gets a bad name for being boring. But it's anything but when you have great recipes for putting it to use!
Use your bread machine white bread to make cheese and tomato sandwiches in the air fryer or slice it into small pieces, toast it and add it to a charcuterie board for any occasion.
Along with bread machine garlic bread, white bread is a great dipping bread for homemade chicken soups, vegetable soups, and minestrone. Is there any soup that bread shouldn't be dipped into?!
💡 To properly measure flour, don't pack it down into the measuring cup. Scoop the flour and level it off with the flat side of a knife. The flour should fill the cup completely but not be pushed into it.
Ingredients
This recipe is made with:
- warm water (about 110 degrees)
- butter
- olive oil
- salt
- sugar
- bread flour
- yeast
I tested this white bread in 3 ways.
- All butter and no olive oil
- All olive oil and no butter
- Half butter and half olive oil
While the fluffy texture was the same in each attempt, I found the best tasting bread was the one with half butter and half oil.
The bread with all butter tasted too "buttery" for a basic white bread.
The bread with all olive oil had a slight "soapy" taste to it.
So for a super fluffy, great tasting white bread, stick with using part butter and part olive oil.
This recipe makes a 2 pound loaf but it can be adjusted to make a 1 or 1.5 pound loaf. See the notes in the recipe for change in ingredient amounts when making a smaller loaf.
Step-By-Step Directions
The bread machine makes bread-making effortless. It requires you to only put the ingredients into bread pan and then watch and wait!
Here's how to make the fluffiest bread machine white bread:
- Add the ingredients in the order listed to the bread maker pan. The ingredients are listed in the order that Cuisinart machines require them to go. Check your brand's manual for ingredient order. If it differs, add them in the order that your manual states.
- Select the basic/white bread setting. Choose the 2 lb loaf size and your preferred crust color.
- Optional: At the end of the last kneading cycle, remove the kneading paddle. If you miss this step, remove the paddle using oven mitts after the bread cools. Be careful!
- When baking is complete, remove from the bread pan immediately. Cool on a wire rack for at least 15-30 minutes before slicing.
Be very careful removing the bread from the pan. The bread and equipment will be very hot!
💡 Tip: To remove the kneading paddle easily after the bread has baked, remove the entire pan from the machine. At the bottom of the pan and where the kneading paddle is screwed on, twist back and forth a few times. This should loosen the paddle a little and allow you to drop the bread out easily.
When the bread has cooled, slice it with a serrated knife. A bread slicer is a great gadget to have to ensure evenly cut slices.
Then enjoy your fluffy bread!
💡 Let bread cool for at least 15-30 minutes before slicing. For the best results, allow it to cool completely. Put very little pressure on the knife while slicing and focus on a back and forth motion instead. Always use a serrated knife!
Baking Bread Machine Bread in the Oven
Because bread baked in the machine can turn out misshapen or very tall, some like to bake it in the oven.
Doing this will require a bit more work from you. To bake it in the oven, set the bread machine to the "dough" cycle. Once it's finished, remove it from the pan and punch it down. Shape the dough and let it rise for 30 minutes in a warm place.
Bake at 350 degrees for 30-40 minutes. Bread will sound hollow when tapped if it's done.
Recipe Frequently Asked Questions
Instant yeast, active dry yeast, and bread machine yeast are all perfectly fine to use in the bread machine. Instant yeast rises and creates flavor with 1 rise, while active dry yeast takes 2 rises. Since the white bread cycle is programmed for 2 rises, either yeast will work.
Bread machine yeast is basically the same as instant yeast, but is given a different name due to branding. It is a specially formulated instant yeast that's made to rise faster— twice as fast as active dry yeast.
When using the different yeasts, you'll see insignificant, if any, differences in this white bread recipe's texture or shape.
For breads that need time to rise, bread flour is the best flour to use. It has a higher amount of protein and gluten, which creates a chewy, airy bread.
While you can swap bread flour for all purpose flour, it won't produce the same soft chewy bread. All purpose flour has a lower protein content. This makes it best for breads that are more dense and don't need time to rise, like cookies.
There are many potential reasons for bread machine bread to come out dense. Some of them include: not kneading the dough properly, letting the salt and yeast mix while adding ingredients into the pan, using all purpose or whole wheat flour, an inadequate rise time, and using dead yeast.
Making bread in a bread machine should eliminate dense bread resulting from an inadequate rise time and having not properly kneaded the dough.
Still, to create a fluffy white bread that is not at all dense, make sure: the salt and yeast do not interact when they are added to the bread pan and that you use properly measured bread flour and fresh yeast.
The first step to storing homemade bread is to let it cool properly. Always remove the bread as soon as it has finished baking to overavoid a burnt bottom. Allow homemade bread to cool completely on a wire rack before packaging to store.
Slice the bread and keep it in a cool dark place, such as a bread box or cloth bread bag. It will stay fresh for up to three days.
Homemade bread can also be frozen. Wrap it tightly in plastic or place in a ziplock bag and freeze for up to 6 months.
Do not store it in the refrigerator, as the cold temperature can make it turn stale quickly.
More Ways to Use "Boring" White Bread
- to make a hot ham and cheese sandwich
- as a substitution for the breadcrumbs in meatloaf (break it into small pieces or run through a food processor)
- morning toast with a pumpkin ricotta or pumpkin cream cheese spread
- dip it into warm, homemade tomato sauce when eating spaghetti or white cream sauce when enjoying pasta
- make homemade breadcrumbs for breading fish or chicken
Recipe
Bread Machine White Bread Recipe
Ingredients
- 1 ½ cup warm water (approximately 110°F)
- 2 tablespoon olive oil
- 2 tablespoon butter, room temperature and sliced into ¼ inch pieces
- 1½ teaspoon salt
- 2 tablespoon white sugar
- 4 cups bread flour
- 2 ¼ tsp yeast instant, active dry, or bread machine
Instructions
- Add the ingredients in the order listed to the bread maker pan. The ingredients are listed in the order that Cuisinart machines require them to go. Check your brand's manual for the correct order to add ingredients. If it differs, add them in the order that your manual states.
- Select the basic/white bread setting. Choose the 2 lb loaf size and your preferred crust color. *see notes for making a smaller loaf
- Optional: At the end of the last kneading cycle, remove the kneading paddle. If you miss this step, remove the paddle using oven mitts after the bread cools.
- When baking is complete, remove from the bread pan immediately. Cool on a wire rack for at least 15-30 minutes before slicing.
Notes
- 1 cup warm water
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 teaspoon salt
- 1 ½ tablespoon white sugar
- 3 cups bread flour
- 2 teaspoon yeast
- ¾ cup warm water
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¾ teaspoon salt
- 1 tablespoon white sugar
- 2 cups bread flour
- 1 ½ teaspoon yeast
Nutrition
If you enjoyed this recipe, make sure to give it a star rating and let me know what you thought in the comments! And follow me on Facebook, Pinterest and Instagram for more delicious recipes!
S koz
Hands down the best white bread- and I tried so many and this was my last ditch effort… however - I find I have to cook it on the 1.5 lb loaf size or it gets too big and smashes into the top
Juhi Agarwal
Hello Kristina,
I was just wondering instead of cups, can you please let me know the measurements in grams? I prefer weighing the ingredients than using cups. Thank you
Kristina
That's hard to say because I have never weighed the ingredients for this recipe. Different brands and types of flour will weigh differently. So what I suggest is, using my measurements but weighing them at the same time. See how the bread turns out and make any adjustments to the flour and water as needed for the next loaf.
Magali
I have made bread couple of times before and it is very satisfying. Thank you for sharing this recipe. I will try it this weekend.
Irene
This is by far the best white bread recipe I've made. Crispy crust with soft fluffy interior. I made the dough for two pound loaf...made one pond loaf and hamburger buns from the rest. Buns did not fall apart...did not get mushy...were perfect. Only variation I made to recipe is I baked in oven at 375 instead of bread maker as I have a very old bread machine which makes the tall loaves and I like the traditional loaf pan look.
Colby
I loved your recipe. I asked in an earlier comment asking about using Honey but forgot to ask about substituting sugar with Truvia and ,again, How much instead of sugar in a 2lb loaf?
Kristina
You can substitute truvia for the sugar in a 1:1 ratio. So for a 2lb loaf use 2 tablespoons of truvia. Enjoy!
Colby
I used your recipe for white bread and used sugar and it was great. I prefer using honey. can I substitute and, if so, how much?
Kristina
Hi Colby, I am glad you enjoy this bread. It's one of my favorites! I have not tried making this with honey, but you should be able to. I would start with 1 tablespoon of honey and watch the bread as it kneads. You may need to add a small amount of additional flour if the dough is too wet (since the honey will act like a liquid ingredient).
Colby
WOW!!!
I made your 2LB recipe with a slight variation. I substituted truvia for sugar 1 package for each spoon of sugar and used 3 cups of white bread flower and 1 cup of light rye adding 1 table of gluten. 'd like to send a picture!
I'm kind of new to this but this loaf is incredible.
Bridget
I don’t know if this is just me, but the last ingredient looks like 2 1/4 tsps yeast (as in 2 & 1/4, not 2 x 1/4 tsps. Why didn’t you just put 1/2 tsp yeast?) Needless to say, I have a huge loaf of bread on my hands lol. Still delicious 🙂
Kristina
Hi Bridget- It is 2 1/4 tsp of yeast, not 1/2 tsp. 🙂 If the loaf rose very high, it could be due to other conditions and I would suggest using a little less yeast next time and seeing what happens. Try reducing it to 1 3/4 tsp. Using only 1/2 tsp will not be enough. Enjoy!
Bill Mckenzie
Hi Kristina, Just doing the large loaf right now,had to put one extra tbl spoon of water in but the dough now looks absolutely perfect,will keep you posted as to how it goes, I have had problems trying to get decent. flour down here in southern Spain.
But onwards and upwards
Regards
Bill
Kristina
I hope it turned out well! Please let me know 🙂
Lynette
I’m going to make the 1.5 lb loaf today but my machine has a white baking function and a sandwich baking function. Which would you recommend
Kristina
I am not sure what the difference in those 2 options is so I would stick with the white bread setting.
Nicole
I tried the white bread recipe from the booklet that came with my bread machine and it was the worst. So glad I decided to try your recipe instead!
Happy Girl
Ive been hand making bread for a long time now but only just got my 1st beadmaker yesterday. The manual, at the time, didn't seem overly clear on bread making instructions so on the internet I got and found this recipe. I made the 1.5lb recipe, medium crust and substituted the 1 1/2 Tbsp sugar for the same of melted honey and the water for warm milk. Unbelievably delicious. Super soft and tasty as it gets. Using organic stoneground white flour which is more like a wholemeal really because it still has all the germ and fiber in. Using a Panasonic SD-R2530 breadmaker. going to try sunflower seeds next. Loving it. Thank you heaps
Kristina
I am so glad you enjoyed it! Thank you for the kind feedback. I have never had much luck with the bread maker manuals and recipes, so that's what brought me to making my own recipes and sharing them here. I am glad to have helped!
Happy Girl
Ive been hand making bread for a long time now but only just got my 1st beadmaker yesterday. The manual, at the time, didn't seem overly clear on bread making instructions so on the internet I got and found this recipe. I made the 1.5lb recipe, medium crust and substituted the 1 1/2 Tbsp sugar for the same of melted honey and the water for warm milk. Unbelievably delicious. Super soft and tasty as it gets. Using organic stoneground white flour which is more like a wholemeal really because it still has all the germ and fiber in. Using a Panasonic SD-R2530 breadmaker. going to try sunflower seeds next. Loving it. Thank you heaps
Janet
Hello! We made this today and when I got home my Mom said it “fell” halfway thru baking! The taste is AWESOME but any idea what would cause the bread to fall? We used the 2 lb recipe and basic bread/medium crust setting.
Kristina
Hi Janet- there are a few reasons why this could happen. The bread may have risen too quickly and the yeast exhausted itself, causing it to fall. I would use 1/4 to 1/2 tsp less yeast next time. Or, if the flour you used was beyond it's life (flour does go bad), the gluten in it could not have been sufficient for a lasting rise. Most likely it's the yeast, so I would try a little less next time. Please let me know if this helps!
Karen
This was really good! Found this recipe when I noticed bread shortages at the store and I can’t tell you how much I love having truly fresh bread at the house! Will make again!
Kristina
I am glad you're enjoying it!
Madonna Essing
Recently started to make bread again, your recipe for white bread went over Like it was something new, best ever. Thank you I'm 87 yrs old just getting back to having fun baking.
Kristina
I am glad you started baking bread again and have enjoyed this recipe!! This is one of my favorites, and you're right- the loaf never dissapoints!
Tena
I tried the recipe for basic white bread that came with my Cuisinart and it did not impress. Then I found yours! So far so good. However the crust seems tough. Any idea why?
Kristina
Which crest setting did you choose? Most machines have a light, medium and dark setting. I find that anything other than the light setting makes the crust too crispy for my liking.
Carol M.
Love this bread machine recipe. Nice and fluffy compared to the dense brick recipe from my bread machine.
Lisa S
Wow ! Just wow ! I made the 1.5 pound loaf in my Black and Decker bread maker, which makes up to a 2 lb loaf. The 1.5 pound loaf ingredients - this was just the right size of ingredients for my machine. The bread touched the top window a couple times while baking, perhaps because of altitude (I'm at 1045 metres = 3428 feet above sea level). Wow, light and fluffy and delicious bread with a nice, consistent texture. I went with the ‘light’ crust setting and the basic program (1). Excellent.
Kristina
Hi Lisa! Thank you for the wonderful feedback! I am so glad you enjoyed it. This is one of my favorite bread machine breads. It is likely that your high altitude caused it to touch the top. If that becomes a problem, try reducing the yeast by 1/4 tsp at a time, until you find the perfect amount for your altitude. If the high rise doesn't cause any baking issues, then you don't have to worry about it though. Enjoy!
Lisa S
OK, thanks, Kristina ! The rise height seemed to be OK, just ! I just lifted the lid a little bit a couple times to get the rising bread off of the glass top surface, to make sure it wasn't sticking and it turned out fine, with nothing on the lid at the finish. This was pretty perfect. This is also meant as a note to others who also may be at some altitude ! 🙂 I wanted a smaller loaf, too, so it was good that I chose the 1.5 lb loaf ingredients, even though my bread machine can handle up to a 2 lb loaf. Now... if you just had a gluten-free bread recipe that was as good (probably not likely !). 😉 I try to eat gluten free the majority of the time.
Kristina
I do have 1 gluten free bread recipe for breadmakers, but it is quite different than this one!
Tanya
I haven't tried this recipe, but have similar recipes. But, I live in Texas and found I have to adjust the amount of flour and water when it's hot and humid here. My bread was too dense when I baked it using the Hamilton Beach bread machine recipe for white bread in the included recipes. So afte reading up on my problems for suggestions I added 1/4 cup water to the 1 and 1/3 cup in the recipe and I also reduced the amount of bread flour from 4 1/2 cups to 4 1/4 cups. I also sometimes need to use cold water instead of room temp or slightly warm.
Angela
I just put this all in my bread maker. I actually weighed all ingredients. It was so dry that it would not form a ball. I ended up adding a little more water and just a pinch more oil. I hope it turns out. Can’t figure out why it was so dry when I was so careful to weigh out all ingredients.
Kristina
The recipe is not in weighted measurements, so it's possible an ingredient or 2 was off when you converted it to such.
Phyl
I made this today and it turned out really good. First loaf I've ever made in a breadmaker. Thanks for the recipe. I want to try adding some raisins and cinnamon next time or maybe some Italian herbs and garlic (of course with Parmesan as well). Looking forward to experimenting soon.
Sherry
I just made this but I found it to be very dense. Tasty but crust too crusty and bread was very dense. Any ideas to “lighten “ it up? I did use bread flour. Thank you.
Dee
I think someone mentioned that they replaced olive oil with butter. If you do, make sure the butter is unsalted. I used salted butter and it didn't work out well.
Karolyn
What color setting did you use?
Kristina
Hi Karolyn,
I like my breads using either the light or medium setting. The pictures here are for light.
-Kristina
Karolyn
Thank you. The bread is delicious and super fluffy. What makes it so? All other recipes I’ve tried have been a bit dense. Def keeping this recipe and be repeated often.
Kristina
I am glad you're enjoying this white bread! It could be for a few reasons- first is due to the bread flour. It has a higher protein content than all purpose and whole wheat flour so naturally bread made with it will be fluffier and softer. The ratio of ingredients is important too and this recipe has just the right amount of flour to water and yeast and sugar to let the gases in the yeast (which make it airy) release what they need to in the right amounts. I think that the combo of butter and oil makes a big difference too! Many other white breads only call for oil. But I am noticing that when I make my breads with a butter and olive oil combination, they tend to turn out a bit softer and fluffier- more like the store bought breads. Another trick to getting soft and fluffy bread is to use milk instead of water, which I don't do here. But I do this in my cinnamon raisin bread now and it turns out less dense than when I was using water. 🙂
Cassie
Unfortunately didn't work for my machine. Hoping it's not the machine. Added ingredients in order and double checked them. Bread was extremely undercooked and had not risen.
Kristina
Oh no! It could be an issue with your breadmaker, especially since it was undercooked. With how the machines are programmed, they should cook the bread perfectly, even if it didn't rise, as these are 2 sets of issues. If it didn't rise, this usually means the yeast was bad. I would do a test proof of the yeast by mixing some with warm water and a little sugar. If it becomes foamy after 5 minutes, then the yeast is good. If not, the yeast is bad. I would also try a recipe that you know turns out good in your machine to test if the bread maker is working properly.
-Kristina
Erin
This is perfect for making lunches for my kids! Back to school we go!
Bob C
Qurstion Help ??
Have now made 6 diff kinds of bread. Only one that works is this white one- all others turn out super dense and awful. Using a Hamilto Beach 29885c.
Should I give up and get a different machine ???
Frustrated
Throwing away too much.
Kristina
I'm so sorry to hear that Bob! I have never used that machine, but it could be. Please don't give up! I think it's worth it to try a different bread machine. Bread can be so tricky, so you really need to use trusted recipes. I think (and hope) you'll have success with all of mine. There are so many factors that impact how bread can turn out, and many are out of your control. Even the weather, the humidity, your elevation, can make the best recipes not turn out from time to time. It's also always best to weigh ingredients when making bread, but in the US, we just don't do this! I just published a recipe for whole wheat bread in the bread machine, but I use weighted ingredients because even with my Cuisinart machine, it wasn't turning out perfect every time I made it. I hope you'll try out some more of my recipes, and let me know what you think. The cheese bread, Italian bread, whole wheat bread, and garlic bread are all based off of this white bread recipe and should turn out well for you!
Bob
Thx- will keep trying !
Breadmaker
You need to mention what type of yeast! I clicked on the word “yeast” and it took me to Amazon Active dry yeast. That’s not the same as Instant yeast.
Therefore Active dry yeast needs the water to activate. Why did you place it on the flour and not with the liquids if it’s not instant yeast?
I suggest you either write what type of yeast you REALLY meant or change the placement of ingredients.
Kristina
You can use active dry yeast in a bread machine without proofing it. Instant and active yeast can be used interchangeably in a bread machine. If you were to make this bread by hand, then you would need to proof it when using active dry. A bread machine makes this unnecessary, though.
Joanie
Thank you SO much for this recipe, Kristina! I got a great, "regular" size Cuisinart bread machine during lockdown (2020) but the recipes provided — and those I found on that "really good" flour site — were too dense and just not good. I was still getting store-brought bread as a stand-by. Then I found this recipe in January and it is now my go-to recipe. It comes out perfect EVERY time and the taste is fabulous. I prefer the darkest crust setting because the load is easier to cut and brings out the lovely texture of the bread. Again, many thanks!
Kristina
You are so welcome! I am glad you're enjoying it. I too find the recipes in the booklet too dense. You should give the garlic bread and cheese bread a try next- they are very similar to this one. I think you'll like them!
Anne
I was hesitant to make white bread because most of it is tasteless however this recipe was fantastic! Light tasty and definitely fluffy. My husband loved it!
Kristina
This is great to hear! I'm so glad you're enjoying this bread. I have a fantastic recipe for 100% whole wheat bread coming soon, so make sure to come back soon for that!
Dorine
Thank you so much for this wonderful recipe. I have a breadman machine
and have tried several recipes but this one is just the BEST, I used the 2.5 loaf on my machine added just a tiny bit Ex virgin olive oil about 1/2 teaspoon.
plain flour in Australia, one tsp sugar instead of 2 it was perfect on light setting soft inside and the crust was just right on the outside,
Bon-appetite xx
Kristina
I am so glad you're enjoying it. This recipe is definitely one of my favorite for the bread machine!
Dorine
Sorry What I MEANT in my review ( ABOVE ) was I used an EXTRA 1/2 teaspoon of evoo, its called Sita from Crete Extra virgin a lovely tasting oilve oil, I buy it in a 4 litre tin. made the bread taste yummo 🙂
and it was a 2lb loaf ( NOT ) 2 1/2 Ib loaf, it was truly soft and delicious with a soft crust as my husband likes it. BTW I and added the ingredients to the breadmaker as you have above starting with water Etc.
This recipe is truly a keeper 🙂 will add some seeds next time,seasame, sunflower etc, something different. I made another white loaf this morning for one of my sons and his family.
Thank you so much from Melbourne Australia Xx
Bob
Excellent recipe for white bread.. Every other type of bread I have made in my machine turns out really really dense almost not edible I have tried 6 other recipes and none of them work except this white bread one - ready to give uo- could it be the machine - using Hamilton Beach 29885c
Help ????
Mary
I recently got a bread machine, I tried 6 recipes, and then I tried your soft white bread recipe for 1 lb bread and that is a keeper! 💖👍🏻my husband and I love the soft bread, and chewy crust.
Thank you
Kristina
I am so glad you like it! This is one of my favorites. You can also try it with a tablespoon or 2 of fresh herbs, for a little variation. Enjoy!
Carol Smith
I made this recipe today (Cuisinart Breadmaker) and I did the 2lb loaf. It raised to the top of the lid and actually it was pushing the breadmaker open. The bread itself was FANTASTIC but I did have to cut the top off as it wasn't cooked. My question to you is, should I cut back on the yeast? Looking forward to trying your cinnamon raisin recipe!
Thank you,
Carol
Kristina
Oh no! Yes, cut down on the yeast. Did you bake it in the bread maker? Another option is to take it out of the machine before the last rise, shape it (or use a bread pan), and let it rise covered with a towel in the oven with the light on so it is warm. Then bake it at 350F for 30-35 minutes.
Timothy L Sorrell
Best white bread recipe I have tried to date. I made a 1.5 pound loaf recipe and it came out perfect. I made it on light setting and basic setting on our bread machine. Tastes great too!!!!
Cordelia Rose
This recipe is so wonderful! My whole family and I love it so much, we've stopped buying bread at the store, because this is way better! Thank you so much for sharing this gem!
Kristina
You're welcome! I am glad you're enjoying it.
Christine
Delicious! I added Italian seasoning and parmesan cheese when my machine beeped to add extras, they made this the perfect loaf with spaghetti!
Mary
Question: is instant yeast ok for this recipe?
Kristina
Yes!
Cindy
Hello there. I made the 2lb loaf. It rose so high on 2nd rise the lid was open. Followed exact recipe. Does this happen?
Kristina
Hi Cindy, That can happen sometimes and usually the weather, humidity, or your altitude caused it to happen. I have had this happen when the humidity is high. I tend to make my breads on less humid days now. Are you at a high elevation? That could have caused it too.
Rick
When a recipe calls for "oil" and nothing more specific I typically use 100% olive oil and I've never got a soapy taste in my breads. But you have to use a good, fruity olive oil. Unfortunately finding a good olive oil in a typical grocery store can be a real crap shoot. And stale oil will definitely give you off flavors. Try to avoid buying more olive oil than you will use in 60 days.
Kristina
It definitely is hard to find a great olive oil! Thanks for sharing this.
Bob
Could you swap 1 vup of the white flour with rye or whole wheat flour
Kristina
You can, but both rye and whole wheat flour require using more water. You will also need to increase the 1 1/2 cups of water if you substitute with these. Since I have not done this, I am unsure how much more water you'll need. When I make a full whole wheat flour bread, I use about 2 1/2 cups of water for about 4 cups of flour. Maybe start with adding another 1/2 cup of water. If it seems to dense half way through mixing, add more 1 tbsp at a time. Let me know how it to turns out!
Alan
Made this today and it turned out lovely, nice texture and not too dense. I may try less salt next time as my tastebuds really pick up on salt at the moment, but not sure if this will affect the loaf as I know the salt needs to be there. I am used to UK measurements but converting from cups to grams is not too hard.
Thank you for a great recepie, been looking for a while and this is bang on.
Kristina
I am glad you enjoyed it! Thank you for the kind feedback. The salt does need to be there, but you might be able to reduce it by 1/4 tsp. I say that with caution- this will increase the chance the bread rises too fast, lacks the flavor you're looking for, and lacks that perfect structure.
Jeanie
Can I us all propose instead of bread flour and still have fluffiness?
Kristina
You can! The "extra" fluffiness comes from the bread flour, but all purpose flour is the second best. I think you'll enjoy it either way.
Ksenia prints
A classic for a reason! Such an easy recipe to follow.
Mama Maggie's Kitchen
This looks insanely, incredibly good. Yummmmmmy!
Shannon
I wanted to wake up to fresh made bread today so i searched for a new recipe for my zojirushi bread machine. I came across this & so glad i did. It is sooo yummy. Very light and fluffy but not a delicate bread. My son and I loved it. I will definitely make this again and again......
Chef Dennis
This Bread Machine White Bread looks sooo delicious! I want a bite!
Nora
Thanks for sharing! I prefer self made bread, so every inspiration is helpful!
Angela
I love baking bread at home, this recipe is really good !
Sandra
So amazingly soft and tasty. I made French toast with it. Would recommend this recipe to everyone
Kristina
Thank you Sandra! You can use this recipe as a base and season it with herbs too. It's especially delicious with some minced garlic and rosemary.
Bob
Could you add raisens?
Kristina
Yes!
Bob
White bread is amazing but loaf not browning on top???
Kristina
I'm glad you like it! If it's not browned to how you'd like it try choosing a dark crust. If you've done this already and it's still browning the top, you can- brush the risen dough with milk or egg before baking. Milk will give you a dull golden brown, slightly crisp crust and egg produces a shiny golden brown crust. Brushing with a little bit of oil is another way to brown your crust. I personally use milk most of the time, because the crust is still soft but firm and golden brown. Let me know how these turn out for you 🙂