This Bread Machine White Bread is the recipe that beginner bread machine users save first and experienced bakers make on repeat. With just 7 simple pantry ingredients and a bread machine, you'll have a tall, fluffy and golden loaf with a light and springy texture. It makes a 1.5 pound loaf, but I include ingredient amounts for both 1 and 2 pound loaves below too.
This versatile recipe works in every brand bread machine and is perfect for beginners and makes a great everyday bread for sandwiches, toast and more. And if something goes wrong, the troubleshooting section below has everything you need to know to fix it. You can also check out my complete guide to using a bread machine, and if this is your first loaf, my quick guide to using your machine for the first time has lots of helpful tips and troubleshooting info!
Table Of Contents
Why I Love This Recipe
This white bread recipe is beginner-friendly and uses basic pantry ingredients. It's effortless and foolproof-the machine does all the heavy lifting and about 3 hours later you have a perfect loaf that's better than store bought bread. I make it on repeat because it's so versatile.
Stock it in your freezer for quick meals, like grilled cheese or toast. It's a great snacking spread with roasted tomatoes or roasted garlic. Once you master this easy recipe, you can add in things like cheese and herbs. I do this to make cheese bread and rosemary parmesan bread- both also big hits with my family and stocked in my freezer at all times.
Why This Recipe Works
- Uses simple pantry ingredients
- Most white bread recipes use only water as the liquid, but this one uses olive oil and butter too which makes a soft and chewy crumb.
- The ratio of flour to yeast creates a strong rise without a collapsed loaf- a common problem for bread machine breads.
- Reliable results, even for beginners
Ingredients For Bread Machine White Bread
This recipe makes a 1.5 pound loaf. For other loaf sizes, see the notes in the recipe card below.
- 1 cup warm water
- 2 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 3 cups bread flour
- 1 ¾ teaspoon yeast
Ingredient Notes
- Yeast - you can use instant yeast, bread machine yeast or active dry yeast in bread maker recipes. I like the outcome of my bread machine recipes most when I use instant dry yeast, so I stick with this. Do not proof yeast before putting into the bread pan.
- Bread flour: with it's relatively high protein content, bread flour is preferred for making light, fluffy and airy bread recipes. King Arthur bread flour is my preferred brand. You can use all-purpose flour as well, but the texture may be a little less soft and springy.
- Olive oil: I use extra virgin olive oil. Substitute with vegetable oil if preferred.
- Water: water should be warmed to between 110 and 115 degrees Fahrenheit. You can also use warm milk for a slightly different flavor.
- Sugar: you can simply omit the sugar for a sugar-free white bread loaf.
How To Make Bread Machine White Bread
- Add all ingredients to the bread pan in the order listed (or follow your machine's recommended order).
- Select the Basic or White Bread cycle. Choose 1.5 lb loaf size and desired crust color.
- After 10-15 minutes, check the dough. If sticky add 1 tablespoon flour as needed. If dry add 1 teaspoon water as needed.
- Let the cycle finish. Remove bread and cool for 10-15 minutes before slicing.
Pro Tips For Perfect Bread Machine Bread
- Use fresh yeast for the best rise.
- Keep salt and yeast separate until mixing begins.
- Check the dough early in the kneading stage. If it looks too wet add more flour in small increments until a tacky ball forms. If it's too dry add more water in small amounts.
- Measure flour correctly. Either spoon and level or weigh it.
Troubleshooting Bread Machine Bread
Why Did My Bread Collapse?
A sunken or collapsed top is usually caused by one of three things: too much liquid, too much yeast, or overproofing. If the loaf collapses, it means that the dose rose too fast for the structure to support and then fell under it's own weight while baking. Humidity in the room could play a factor here- on humid days, you may need to use less liquid. Next time, try reducing the liquid by a few tablespoons, cutting the yeast back by ¼ teaspoon at a time, or reducing the sugar by ½ tablespoon at a time. I recommend trying one of these fixes at a time, so you know which causes the top to collapse initially.
Overproofing usually isn't the reason loaves collapse in a bread machine, as the machine functions to control the length of time that dough is proofed.
Why Is My Bread Dense And Heavy?
Dense bread usually means that the yeast didn't completely do it's job. Expired yeast is the most common cause, so always check the expiration date. Yeast can be stored in the freezer to expand it's life.
Water temperature can contribute to dense loaves, too. Always check the temperature- anything over 120 degrees Fahrenheit will kill and inactivate yeast and anything below 100 degrees Fahrenheit won't activate it.
And last, using too much flour is another common cause. Always scoop and level the flour. If you're just beginning or using a new recipe, keep an eye on the dough in the first 5-10 minutes and add more flour or liquid if needed, until you have a springy, tacky ball of dough instead of one that is too wet or crumbly.
Why Didn't My Bread Rise?
If the loaf didn't rise much or at all, the yeast was likely dead, killed by water that was too hot, or not activated by water that was too cold. To check if your yeast is good, do a yeast test by mixing ½ teaspoon with ¼ cup of water. Wait 10 minutes to see if a foamy liquid forms. If not, the yeast is dead and you'll need new. You always want to make sure the salt was not added where it could make contact with the yeast. Salt kills yeast immediately.
Why Did My Bread Overflow The Pan?
If the dough rose over the top of the bread pan touching the window, you likely used too much yeast or sugar. However, humidity can play a factor here too, as on humid days the dough will rise a little quicker and higher. On humid days, use a little less sugar and/or yeast. Also check that you've set the machine to the correct loaf size, which is an overlooked problem we sometimes accidentally make, but it's any easy fix.
How To Store Bread Machine Bread
- Room temperature: up to 3 days in an airtight bread storage bag or plastic bag.
- Freezer: up to 6 months. Slice the entire loaf and lay slices flat in freezer safe storage bags. Pull out individual slices as needed. They can go straight from the freezer to the toaster!
- Thawing: frozen slices can go straight from the freezer to the toaster or oven. Or, let thaw at room temperature for about 60 minutes. Avoid heating in the microwave as it can make the slices rubbery.
What To Use White Bread For
- Sandwiches
- Toast with butter or jam (or a simple nutella toast, strawberry toast or peanut butter toast)
- French toast
- Garlic bread
- Dipping into soups
Along with bread machine garlic bread, white bread is also delicious as a side with Moroccan chicken stew, turned into pepperoni toast or meatball toast, and dipped into slow cooker potato soup.
Recipe FAQs
Bread flour is best because it creates a lighter, more elastic texture. You can use all-purpose flour but the loaf may not be as light and springy.
Add liquids first, followed by sugar, salt, flour and yeast. The salt and yeast should never directly touch. I recommend checking your manufacturer's booklet to see if they have a specific way to add ingredients. Otherwise, this is the basic rule to follow to get a great loaf
Bread machine yeast or instant yeast gives the most reliable results.
Recipe
Best Bread Machine White Bread Recipe (Soft, Fluffy & Foolproof)
Ingredients
- 1 cup warm water approximately 110°F
- 1 tablespoon extra virgin olive oil
- 2 tablespoon butter room temperature and sliced into ¼ inch pieces
- 1 teaspoon salt
- 1 tablespoon white sugar
- 3 cups bread flour
- 1 ¾ tsp yeast instant, active dry, or bread machine
Instructions
- Add all ingredients to the bread pan in the order listed (or your manufacturer's recommended order if different).
- MACHINE BAKE: Select the basic/white bread setting. Choose the 1.5 lb loaf size and your preferred crust color. 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, let cool for 10 minutes, then remove from the bread pan.
- OVEN BAKE: Select the dough cycle and 1.5 lb loaf. When done, remove the dough ball from the pan, punch down a few times and shape as desired (or split into 2 balls and place in 2 loaf pans). Let rise in a warm place until doubled in size, about 40 minutes. Bake at 350 degrees Fahrenheit for 30-40 minutes or until the internal temperature reached 190 degrees.
- Cool on a wire rack for at least 15 minutes before slicing. Slice with a serrated bread knife and enjoy. Store sliced bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 6 months.
Notes
- 1 ½ cup warm water
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 ½ teaspoon salt
- 2 tablespoon white sugar
- 4 cups bread flour
- 1 ¾ teaspoon yeast
- ¾ cup warm water
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¾ teaspoon salt
- ½ tablespoon white sugar
- 2 cups bread flour
- 1 ¼ teaspoon yeast
Bob C says
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 says
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 says
Thx- will keep trying !
Breadmaker says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
I am so glad you're enjoying it. This recipe is definitely one of my favorite for the bread machine!
Dorine says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
You're welcome! I am glad you're enjoying it.
Christine says
Delicious! I added Italian seasoning and parmesan cheese when my machine beeped to add extras, they made this the perfect loaf with spaghetti!
Mary says
Question: is instant yeast ok for this recipe?
Kristina says
Yes!
Cindy says
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 says
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 says
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 says
It definitely is hard to find a great olive oil! Thanks for sharing this.
Bob says
Could you swap 1 vup of the white flour with rye or whole wheat flour
Kristina says
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!