This Bread Machine Bread Recipe is a simple yet delicious homemade loaf that you can easily make in a bread maker. 5 minutes of your time and the bread machine does the rest. Also, you’ll learn all the dos and don’ts of bread making in the bread machine.
If you, like me, enjoy a good bread recipe, you’ll also like thisHoagie Roll Recipe, thisBasic Sweet Yeast Dough, and our family’s favorite Bread Maker Pizza Dough recipe!
A bread machine is a super useful kitchen appliance for those of us that enjoy a fresh, crusty loaf of bread, but don’t have the time to make it the traditional way by kneading and forming by hand.
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With a bread maker, you just throw all the ingredients into the bread pan and pull out a perfect baked white loaf a couple of hours later. It doesn’t get better than this.
Growing up, this was one of our family’s most loved pieces of equipment in the kitchen, so naturally, the bread machine was the first thing I added to my wedding registry. If you have a bread-loving family, you’ll appreciate everything this machine has to offer, along with this recipe.
My bread machine bread recipe makes a beautiful 2-pound loaf of white bread. If you want a smaller loaf, simply cut the ingredients in half and choose the appropriate setting on your bread machine. Or, bake a 2 lb loaf, then freeze half of it until you need it, later.
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You can enjoy homemade bread with pretty much anything. I’m betting the first time you make it, you’ll just want to rip it and eat it as soon as it comes out of the pan. We always have freshly baked bread in the house and consider ourselves expert bread eaters, so we’re talking from experience here, ha!
But, if you’d rather have a list, soups (like this Instant Pot Chicken Noodle Soup, or my family’s favoriteUkrainian Beet Soup or this classic tomato soup are all good choices), sandwiches (egg sandwich, or a tuna sandwich, anyone?) or canapĆ©s are all the best ways to go here.
I recommend thisRaspberry Refrigerator Jam– it’s easy to make and tastes amazing. Combine it with a slather of butter and jam or honey and you’ve got a poor man’s cake šI know, genius idea!
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Cutting fresh bread can be quiet a feat, but here are my tricks to getting perfect slices without ruining your beautiful freshly baked loaf.
Also, verify that you’re using an appropriate size loaf for your bread machine. If you make a 2 lb loaf in a bread machine that only fits 1 lb, the dough will overflow.
This Bread Machine Bread Recipe makes the best white bread loaf that is perfectly fluffy, with a nice crust, and all with only 5 minutes of hands-on work.
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Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...This is my go-to Bread machine sourdough bread recipe.Ever since I bought my bread machine, I was thrilled that I could prepare delicious bread with minimal effort every day.But I was missing that tangy flavour of the sourdough bread made by an artisan bakery.
So I set myself a target to figure out a way to combine the two. The ease of use of the bread machine and the delicious flavour of a genuine sourdough bread. In this recipe I will walk you through step by step, how to prepare your sourdough starter, how to care for it, my tips and tricks for making the perfect bread machine sourdough, how to setup your bread machineand of course the recipe! This is truly the ultimate guide for a bread machine sourdough! So lets get started…
Making sourdough bread is certainly time consuming. When I was researching the internet for my bread machine sourdough recipe, I quickly discovered that in order to get that artisan look and flavour you need time.
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Time to wait for the dough to bulk ferment. Anything from 4 hours to upwards of 18 if your are doing a cold ferment. Time to attend to the dough and do 4-5 stretch and folds every 20-30 minutes to develop the dough’s gluten. Time to prepare your dutch oven, preheat your oven, shape and bake your dough.
That amount of time is what put me off from making my own sourdough bread. So I set off to develop a recipe that I can make daily using my bread maker and that tastes and feels as close as possible to that delicious artisan bread that I love.
This sourdough bread machine recipe has no yeast, unlike many that I have found online, so you will get that delicious true sourdough taste and texture!
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You have two options to prepare and make your starter for your sourdough bread machine bread. Firstly, try to cultivate your own or, take a short cut and buy a portion of an already mature starter.
Making your own sourdough starter is not difficult, it just needs time. You need about one to two weeks of time and a little bit of luck. There are plenty of guides on the internet that will take you step by step through the process of preparing your own starter – check them out here and here.
For my sourdough adventures, I chose to buy a portion of an already mature starter. Admittedly I was a bit hesitant to experiment with making my own and I felt much more comfortable buying an already good, strong culture from a professional bakery. I found this one on amazon and I was amazed by how well it works.
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It doubles in size reliably every 6 hours, smells just like the sourdough bread I buy from my local bakery and it is super low maintenance and very resilient. Perfect for a sourdough beginner!
An established sourdough is very easy to maintain. Depending on how often you bake you can opt for one of two approaches.
If you bake daily or every other day, keep your sourdough out of the fridge. Depending on how strong your sourdough starter is it may need “feeding” once or twice a day (every 12 hours). How can you tell? When the sourdough starter has doubled in size, has stopped growing and its top has flattened and is starting to recede, its time to feed it.
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If you bake weekly it makes more sense to keep your sourdough starter in the fridge. Take it out the day before, feed it in the morning and in the evening then use it the next morning to make your bread. Feed it again and put it back in the fridge.
The night before you bake, keep 40 grams (1.4oz) of starter and then mix in a fresh 40 grams (1.4oz)of wholegrain rye flour and 40 grams (1.4oz)of water. In the morning you’ll have 120 grams (4.2oz) of starter ready to go! Measure out 80 grams (2.8oz) for the bread, 20 grams (0.7oz) to feed and discard the rest. Finally feed the 20 grams (0.7oz)of retained starter with 20 grams (0.7oz)of flour and 20 grams (0.7oz)of water.
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If you’re not planning to bake the next day, just maintain 60 grams (2.1oz) of starter throughout the feedings. In both morning and evening feeds keep 20 grams (0.7oz)of starter and feed it with 20 grams (0.7oz)of flour and 20 grams (0.7oz)of water.
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The above technique will minimise your flour waste while keeping your sourdough starter healthy and happy and ready to go for when you need it!
Without a doubt, wholegrain dark Rye flour. It contains plenty of nutrients for your yeast and bacteria to thrive and it gives your sourdough bread in bread machine startera delicious tangy taste! Its nutrient rich nature also makes your starter very active which is exactly what you want for a soft and airy bread!
After plenty of experimentation I’ve put together the following list of tips and tricks for you to make the perfect bread machine no yeast sourdough bread!
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The amount of water you use will determine how soft and fluffy your bread machine sourdough becomes. As a general rule of thumb, the higher the hydration, the more airy and fluffy the crust. If you like your bread airy, use the 75% hydration recipe below. If you prefer your bread a little bit more solid use the 65% hydration recipe below.In addition, the higher the amount of water the crunchier your crust will become.
A little bit of fat in your bread will help extend its shelf life and keep the crumb softer for longer. On the downside, you won’t get as crackly a crust compared to a lean, no fat dough. I have found that ~2% of fat compared to the total flour weight gives a great balance between dough longevity, crumb softness while retaining a firm, crunchy crust that I like.
A dash of sugar or a sprinkle of honey
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