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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Londyn says
Can I use plant-based butter?
Kristina Tipps says
Yes! Any fat would be okay. Olive oil works too.
Anonymous says
Love it. I've made it a few times now and even use it to make soft rolls. I only make 1lb at a time but it is the softest bread recipe I've tried so far. Don't think I plan to try others because this one has nailed it every time. Why bother with another, lol?
Cory Teuscher says
I have tried this recipe twice now and Both times the bread collapsed?
Following the recipe to a T I don't get it I'm using bread machine yeast
Kristina Tipps says
It sounds like the dough is rising too quickly, causing it to collapse. I would try a different yeast, either active or instant. Or, use the bread machine yeast but cut back on the sugar (use 1/2 of what the recipe calls for or none at all).
Tenaya Reiner says
I have made the 2lb, the 1.5lb and the 1lb. The first one I made was the 2lb. It exploded out of my bread machine. I followed it to the tee. It left uncooked bread smooshed into my bread window. I cut the majority of it off and the bread was actually great. Then I decided to try the 1lb. The one pound was teeny tiny. Good bread but wow it was so small. Why?? So I just did the 1.5lb. It smooshed up into my bread window again! But this time it wasnt sticky. So at least that’s good. I actually love this recipe because it does give good fluff like normal bread, but I can’t figure out a happy medium. The measurements are off somewhere. I think you’re close but this isn’t right. I’m gonna keep playing with it cuz it’s close. I’m gonna try 3/4 water next time with the 1.5lb and see how it goes.
Debbie says
We love this recipe. I make it once or twice a week for toast. Comes out perfect every time. I use the Kitchen Arm bread machine. I have been using this recipe for about 6 months now. Thanks for the fantastic white bread recipe!
Valinda says
I’m trying this recipe. I added 1/4 C active sourdough starter. We’ll see how she turns out.
MarthaJane says
Hands down best white bread!