There are many bread machine recipes out there, but if you're looking for just basic and simple homemade white bread - this is the perfect recipe for you!
This is my reliable, boring, proven recipe for a basic white bread. And, I also provide tips on how to make a homemade white bread less dense in a bread maker. In this recipe, all you do is spend 5 minutes to add ingredients to the bread pan and the bread machine does all the work, on an automatic cycle that is already programmed. That's the whole purpose of the bread maker, right? The end result is a tasty loaf of white bread just of the right density.
I do believe that the day will come when I will use a bread machine for something more sophisticated, but for once this week I am sharing the recipe that doesn't require too much thinking or meddling. Sometimes it's just nice to make certain foods almost on auto-pilot, especially for basic stuff, like white bread.
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In the last 3 months I hardly bought any store-made bread, baking about a loaf every week at home, using bread machine recipes. And, I've noticed a couple of trends/issues when making bread: sometimes the bread comes out way too dense, or the loaf does not rise enough and, as a result, comes out even denser. So, here I will describe the homemade bread recipe that works for me to produce a less dense bread in a bread maker, using a basic cycle.
When you measure flour using cups, make sure not to pack flour too dense in a measuring cup, otherwise you will end up with much more flour than you need, and, therefore, the bread will come out denser. Measuring flour correctly will solve a lot of dense issues. The trick that works for me is that I use ⅓ measuring cup to carefully scoop all flour I need into the bread machine (usually about 3 cups), without over-packing it. Another way would be to weigh flour, which I don't do, but it's a solution.
Use bread flour, not regular all-purpose flour for all bread machine recipes. Bread flour contains a higher percentage of gluten than regular all-purpose flour. Using bread flour will produce taller, less dense loaves. If you use all-purpose flour (which has smaller percentage of gluten than bread flour), your loaves will be flatter and denser.
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When adding yeast, make sure you add it last, and add it on top of dry ingredients (flour). Make sure the yeast does not reach wet ingredients. Basically, make a small indentation on top of flour and add the yeast to the indentation, just like this:
And here is the simple white bread recipe. I started with the recipe that came in a little booklet together with my Williams-Sonoma bread machine, and I tweaked the ingredient measurements based on my preferences. It takes 10 minutes to prepare all ingredients together, and then it takes 3 hours and 15 minutes to bake the bread in a bread machine.
I've tried many bread machine recipes, and this one works perfectly for me to make simple white bread. The bread is tall, not dense, of perfect composition. Basic recipe for a bread maker machine.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Tried this recipe? Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!A simple, basic bread machine recipe for new or seasoned bread machine owners. Discover tips for success so you can enjoy your own ‘daily bread’.
This is a basic recipe that I have been using for years, and now it’s yours too. Every week I make 2 – 3 loaves using different flours to give variety and we gobble it up in sandwiches and toast. But before you dive into the recipe, there are a few things to consider. This recipe works for my machine (Breville Bakers Oven). It may need some tweaking for
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Every machine is different so getting to know yours is important. Take the time to read the instructions and understand how long it takes to make a basic loaf, the capacity (mine can do 750g or 1kg loaves) and what types of settings are available.
One of the most important things to know is what order the ingredients are added. This can vary from one machine to the next so check the manufacturer’s instructions. In my machine the liquid ingredients are added first, followed by the flour and yeast. This is what it typically looks like…
There are many varieties of flour available – white, wholemeal, rye, spelt, kamut – and the list goes on. These all have unique properties and as a result behave differently when they are baked. The machine settings will help to handle the flour varieties (see note 3 below).
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But, not only are there different flours, sometimes the same flour may act differently from one day to the next. Flour absorbs varying amounts of liquid depending on the weather. So, while one day the dough may be perfect, the next day it may be too wet or dry (see note 4 below).3. Use the right setting
Whether you are using a single flour or a mix of flours, the setting chosen can have an effect on the final result. Here is a guide to what has worked for me:
Often, I will mix 2 flours together. For example, 2 cups plain, 1 1/4 cups wholemeal or rye. If at any time there is some rye or wholemeal in the mix, use the wholemeal setting. If you are in a hurry, use the rapid setting. Otherwise, the basic setting is always the best starting point.
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Well not just yet anyway. This will be fine once you really know your machine as I’ll explain further. Once you have added the ingredients and set the machine to work, come back from time to time and check the dough. You want to see a fairly smooth ball that is a bit tacky to the touch. If it appears a little to dry or wet, here’s what to do.
Too dry – add a tablespoon of water and wait for it to be mixed into the dough. If the dough is still dry, add another tablespoon. Keep doing this until all the flour is mixed in and a smooth dough ball is achieved.
Too wet – add a tablespoon of flour and wait for it to be mixed into the dough. If the dough is still too wet, add another tablespoon. Keep doing this until all the flour is mixed in and a smooth dough ball is achieved.
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For me, it has reached the stage that I know what ‘sounds’ normal for my machine. So if there is a problem, I can hear it as the machine doesn’t have its regular, smooth rhythm. When this happens, I check the dough and make adjustments as outlined above. Once you have used your machine a few times, you will also be able to pick up on when things may need tweaking.
So that’s my Basic Bread Machine Recipe. I would love to hear about any flour combinations you use and any other tips for ensuring each loaf is a success. Please share in the comments below.A bread machine recipe that makes homemade bread simple to make. Make your own homemade bread machine white bread with this easy-to-follow recipe.
Using a bread machine to make homemade bread is by far the easiest way! I love that I can toss in the ingredients, walk away, and come back later to a crusty, warm loaf of homemade bread.
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After learning how to use my bread machine to make this simple white bread, it’s hard for me to enjoy store-bought white bread anymore! This bread machine recipe makes the perfect loaf for slicing for toast, peanut butter sandwiches, tuna salad sandwiches, tuna melts, BLT’s, or your favorite lunchtime meal.
Ready to do more with your bread machine? Make Whole Wheat Bread in the Bread Maker, Seed Bread, Thyme Bread, Oatmeal Bread, or Bread Maker Pizza Dough.
See the recipe card for full details and measurements. I’m including measurements for three different bread maker loaf sizes, so you can make as much as you want.
Bread Maker Bread (basic White Loaf)
Measure Carefully: I tested this recipe using metric weights, then converted that to cups for your convenience. I suggest weighing your ingredients for the best results using a digital scale . They are inexpensive, and so useful when it comes to baking perfect bread. Learn more about measuring ingredients for baking in this post.
Warm Water: When making bread it’s best to have all ingredients at room temperature to start. The water should be a bit above that, at 110°F/45°C, in order to activate the yeast.
You Can Sift the Flour: Sifting flour before making bread with it helps to aerate it, and will make
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