Soft Bread Machine White Bread Recipe
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.
Servings: 10 slices
Calories: 235kcal
Equipment
- bread machine
- bread knife
- bread storage bags
- wire cooling rack
Ingredients
- 1 ½ cup warm water (approximately 110°F)
- 2 tablespoon olive oil
- 2 tablespoon butter, room temperature and sliced into ¼ inch pieces
- 1 ½ teaspoon salt
- 1 ½ 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 pan, then follow the instructions below for how you'd like to bake the bread. *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.
- 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 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
Serving: 1slice | Calories: 235kcal | Carbohydrates: 38g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 377mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin A: 101IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 0.5mg
