Bread Machine White Bread is a simple and basic loaf that tastes great. This recipe makes a high rising bread with a soft and springy texture perfect for using as a versatile everyday bread for sandwiches, toast and more. It's the best white bread recipe for the bread maker that you'll find.
Table Of Contents
- The Easiest Way To Make Perfect White Bread At Home
- Ingredients For Bread Machine White Bread
- Ingredient Notes
- How To Make Bread Machine White Bread
- Pro Tips For Perfect Bread Machine Bread
- Troubleshooting Bread Machine Bread
- What To Use White Bread For
- How To Store Bread Machine Bread
- Recipe FAQs
- Recipe
- Recipe Reviews
The Easiest Way To Make Perfect White Bread At Home
This white bread recipe is a beginner-friendly bread machine recipe that uses basic pantry ingredients. Made with bread flour, it produces a soft, fluffy loaf that's great for sandwiches, toast and more. Spread on roasted garlic, hummus or roasted tomatoes and you've got a delicious snack or morning toast.
Once you've mastered how to make a basic white bread in your bread maker, make sure to check out my whole wheat bread and reader-favorite cheese bread and bread machine pizza dough.
Why This Recipe Works
- Uses simple pantry ingredients
- Designed for a 2 lb loaf, a common size for family-sized loaves
- Creates a soft, fluffy sandwich bread texture
- Reliable results, even for beginners
Ingredients For Bread Machine White Bread
This recipe makes a 2 pound loaf. If you prefer to weigh your ingredients, those amounts are also given in mililiters and grams. For smaller loaves, see the notes in the recipe card below.
- 1 ½ cups warm water (355ml)
- 2 tablespoon unsalted butter (30ml)
- 2 tablespoon olive oil (36g)
- 1 ½ teaspoon salt (11g)
- 1 tablespoon sugar (31g)
- 4 cups bread flour (572g)
- 1 ¾ teaspoon yeast (10g)
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 120 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 (follow your machine's recommended order).
- Select the Basic or White Bread cycle. Choose 2 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 Is My Bread Dense?
- Too much flour
- Old yeast
- Not enough liquid
Why Didn't My Bread Rise?
- The water temperature was too hot or too cold
- Yeast was inactive
- Salt touched the yeast too early in the cycle
Why Did My Bread Collapse?
- Too much yeast
- Too much liquid
- Overproofing (when dough ferments too long)
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.
How To Store Bread Machine Bread
- Room temperature: up to 3 days
- Freezer: up to 6 months
- Store in an airtight bag or container
Recipe FAQs
What is the Best Flour for Bread Machine Bread?
Bread flour is best because it creates a lighter, more elastic texture.
Can I Use All-Purpose Flour Instead?
You can use all-purpose flour but the loaf may be a little more dense.
What Yeast Works Best?
Bread machine yeast or instant yeast gives the most reliable results.
Can I Reduce The Sugar?
Yes, but sugar helps activate the yeast and improves flavor.
Recipe
Best Bread Machine White Bread Recipe (Soft, Fluffy & Foolproof Loaf)
This bread machine white bread recipe creates an extremely soft, fluffy bread with a chewy texture. It's the fluffiest white bread recipe you'll find! Use it for sandwiches, toast, and dipping into soups and sauces.
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Ingredients
- 1 ½ cup warm water (approximately 110°F)
- 2 tablespoon extra virgin olive oil
- 2 tablespoon butter, room temperature and sliced into ¼ inch pieces
- 1 ½ teaspoon salt
- 1 tablespoon white sugar
- 4 cups bread flour
- 1 ¾ tsp yeast instant, active dry, or bread machine
Instructions
- Add all ingredients to the bread pan in the manufacturer's recommended order. This is usually liquids, followed by sugar, salt, flour and last, yeast.
- MACHINE BAKE: Select the basic/white bread setting. Choose the 2 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 2 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
Tip 1: Active dry, instant yeast and bread machine yeast can all be used interchangeably in a bread maker. Bread machines are designed to use either of these without having to proof them first. Do not proof yeast prior to adding it to the bread pan for this recipe.
Tip 2: Don't let the yeast interact with the salt before the machine starts kneading. To ensure this doesn't happen, make an indent in the flour and add the yeast to it last.
Tip 3: During the first 15 minutes of kneading, keep an eye on the dough. If it appears too wet add more flour in small increments until a tacky ball forms. If it's too dry add more water in small amounts.
For a smaller loaf, use these ingredient amounts:
1.5 lb loaf
- 1 cup warm water
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 teaspoon salt
- 1 tablespoon white sugar
- 3 cups bread flour
- 1 ½ 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
Nutrition
Serving: 1sliceCalories: 235kcalCarbohydrates: 38gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 377mgPotassium: 58mgFiber: 1gSugar: 2gVitamin A: 101IUVitamin C: 0.01mgCalcium: 9mgIron: 0.5mg
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Magali says
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 says
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 says
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 says
You can substitute truvia for the sugar in a 1:1 ratio. So for a 2lb loaf use 2 tablespoons of truvia. Enjoy!
Colby says
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 says
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 says
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 says
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 says
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 says
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 says
I hope it turned out well! Please let me know 🙂
Lynette says
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 says
I am not sure what the difference in those 2 options is so I would stick with the white bread setting.
Donna says
For anyone that's baked this in the oven, what size loaf pan did you use??
Kristina Tipps says
Hi Donna, You can use a 9x5 inch loaf pan for best results. An 8x4 will also work too, but bread will be taller. Bake at 350 degrees Fahrenheit for 30-40 minutes. The internal temperature should be around 200 degrees Fahrenheit when done. You can use a digital thermometer to check, Enjoy!
Donna says
Thank you so much for the information! I can't wait to make this beautiful bread!!
Nicole says
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 says
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 says
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!