≑ Menu

How to make basic white bread less dense in a bread machine

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

Basic white bread made in a bread machine
This is my reliable, “boring”, proven recipe for a basic white bread. 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 machine, 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.

Basic white bread made in a bread machine

In the last 3 months I hardly bought any store-made bread, baking about a loaf every week at home, in a bread machine. 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 recipe that works for me to produce a less dense bread in a bread machine, using a basic cycle.

While making bread in a bread machine, make sure to consider these points:


– 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 1/3 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. 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.

And here is the 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:

Basic white bread made in a bread machine

How to make basic white bread in a bread machine

Adapted from Williams-Sonoma bread machine booklet

Prep time: 10 min
Bake time: 3 hrs 15 min


  • 1 cup + 3 tablespoons water
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 3 1/4 cups white bread flour
  • 2 teaspoons active dry yeast

Updated on 07/07/2014: Important note about properly measuring flour using measuring cups:

The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough! πŸ™‚

1) Add water and oil into the bread pan. Add salt, sugar. Add flour.

2) Make a small indentation on top of flour and make sure it does not reach wet ingredients. Add the yeast to the indentation.

Adding dry yeast to dry ingredient in bread pan

3) Keep yeast away from the salt.

4) Insert the bread pan into the bread machine, press it down to snap. Close the lid.

5) Use Basic bread, 1.5 lb loaf, medium crust cycle (3 hrs 15 minutes)

6) When bread is done, remove the bread pan using oven mitts. Turn over the bread pan and shake it to release the loaf. Let the loaf cool on a wire rack for about 30 minutes.

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

{ 107 comments… add one }
  • Ashley November 19, 2012, 11:38 am

    I always had mixed results when using my bread machine, so I stopped making bread that way. I may need to give it another try – it is so easy to just dump everything in and walk away : )

    • Julia November 20, 2012, 5:19 pm

      I have kept my bread machine on a shelve for years, and only now I am rediscovering what a practical kitchen appliance it is!

  • [email protected] November 19, 2012, 12:43 pm

    I’ve been debating on purchasing a bread machine but I am going to share this recipe with a friend who has one!

    • Julia November 20, 2012, 5:21 pm

      This one is a very basic recipe, but very practical for busy days and just a simple loaf of bread. My husband loves to eat a toasted slice of this bread for breakfast.

    • Regina September 17, 2016, 9:07 pm

      I’ve had a bread machine for years use mainly for dough to make cinnamon rolls but here in lousinna it’s not as easy with the moisture in the air have to watch as it is kneading to make sure not to sticky

  • Helen Simer August 20, 2013, 6:12 pm

    Lovely, easily read website. I did notice a mistake; thought you might want to be corrected. All-purpose flour does contain gluten, all wheat flour does, but bread flour is formulated especially for bread so contains the type of wheat that has the MOST gluten. Flours with less gluten make better muffins, cakes, pie crust, etc.
    Thanks for the great site.

    • Julia August 23, 2013, 2:39 pm

      Thank you for this correction! πŸ™‚ You’re right, all-purpose flour does contain gluten, just not a huge amount. I will correct my statement above. πŸ™‚ Thank you for visiting and for your compliments!

      • Deborah July 11, 2017, 9:18 am

        Hi Julia, another tip is where recipes place the noun/verb makes a difference, for example: 1 cup sifted flour = soft first, then measure. Or: 1 cup flour, sifted = measure, then sift. Same with nuts chopped, butter melted and so on. Knowing this changes the measure and can save a recipe! πŸ™‚ I was grateful to learn it!

  • Ian September 22, 2013, 10:46 am

    Finally an awesome loaf. Thanks so much. I sub canola for veg oil and works great.

    • Julia September 23, 2013, 1:36 am

      You’re very welcome! πŸ™‚

      • Angela T December 18, 2016, 2:18 pm

        My bread was dry also could I add more Butter and sugar I love real butter……

        • Marilyn Thompson November 19, 2017, 11:09 pm

          Used your bread machine recipe for white bread & was still too heavy & dense

  • Von October 1, 2013, 7:14 am

    The bread maker we have came with very strict and specific recipes. Made a loaf today for the first time (“sandwich” bread” which was too dense and too sweet & the only recipe on the manual with common ingredients) and I thought screw the manufacturer recipes, It’s google time!

    I will be making this very soon. Thank you for the recipe, I will bookmark this page for sure. πŸ™‚

    • Julia October 3, 2013, 2:42 am

      Ha-ha. πŸ™‚ I love my Google time, too. πŸ™‚ With bread recipes, I found that measuring flour correctly is really important, because you can easily overpack too much flour into a single measuring cup, resulting in much more flour than the recipe calls for. So, you either have to weigh the flour, sift it, or use the method I am describing above of “fluffing it up”. πŸ™‚

  • Ian November 2, 2013, 2:03 pm

    Do you have a recipe for a 2 or 3 lb loaf? 1.5. Doesn’t last too long.

    • Julia November 5, 2013, 2:18 am

      That’s the only loaf pan that I have – I think it only produces the loaf of this size and weight – I need to check my bread machine manual.

  • Terri November 16, 2013, 8:55 pm

    My machine calls for bread machine yeast. Which do you recommend regular or bread machine yeast?

    • Julia November 22, 2013, 6:20 pm

      Terri, I did a little research and you can use either active dry yeast or bread machine yeast. I found this very useful article that describes differences between different kinds of yeast: types of yeast. What I usually buy at the store, such as Walmart, is active dry yeast, that is dry and granular, with the consistency of cornmeal – that’s what I used in this recipe. Either type of yeast that you’re mentioning can be used here.

  • Marlene February 8, 2014, 1:26 pm

    When I make bread I like to make the dough in my bread machine and then bake it in the oven, my question is should I just be forming the dough to fit in my pan when it comes out of the machine, is no kneading needed? I have had bread come out with the center less dense and a tendency to fall apart with the outsides of the bread very dense. Any help in this area?

    • Julia February 10, 2014, 2:55 pm

      I am pretty sure that you can use your bread machine to mix and knead the dough (or even let it rise there). Then, AFTER the kneading and/or bread rising is done in the bread machine, you can remove the dough, shape it and bake it in the oven.

  • NatrGrl February 10, 2014, 6:01 am

    Tried this last night. It rocked! The texture, flavor, and density were perfect.

    • Julia February 10, 2014, 2:45 pm

      So glad you liked it! πŸ™‚

  • gary February 18, 2014, 5:20 am

    Hi thankyou for this recipe it worked perfectly. I love it toasted and my children keep going mad for it so its definitely a winner πŸ˜€

    • Julia February 24, 2014, 3:29 pm

      Gary, thank you for stopping by and letting me know that you and your kids loved the recipe – so glad! πŸ™‚

  • Latoya April 27, 2014, 8:50 pm

    I stumbled across your site and I am so excited to try out my bread maker. I got a Williams-Sonoma one from a friend but she lost the manual. Knowing your recipe is for the same bread maker makes me confident my bread will come out great. Does the manual have a contact number or website I can go to to order a new booklet?

    • Deb December 8, 2017, 7:36 pm

      Just search for your missing Manuel online By typing in a take the machine you have and manual you can find almost any manual for almost any appliance by just searching online and sometimes it take you to a website in the last for more information so you get the right one it’s very easy to her usually PDF files to download to your computer

  • Neil May 15, 2014, 11:52 am

    I always use a tablespoon of honey in place of sugar , and I always give the water a good stirring after the oil,honey , and salt are added .

    My 2 pound recipe: 1.5 cups warm tap water , 2 tbls.canola oil ,1 tbls+ of honey (liquid or solid), 1.5 tsp.salt, stir all well , add 4 cups flour ( unbleached and/or whole wheat) , 1 tsp. dry yeast (Flieshmans bread machine yeast). Use whole wheat cycle , medium crust. Works every time. Take the hot bread out of the pan ASAP after baked.

    • Julia July 7, 2014, 8:09 pm

      I like your idea of adding honey instead of sugar. And, it’s long overdue for me to bake whole wheat bread! Lots of good ideas in your comment!

  • Sue May 23, 2014, 6:55 pm

    Hello Julia
    I made your fluffy white bread on Sunday and by Thursday it was still soft and fluffy.
    Very impressed, so much so I am going to make your banana,pumpkin, apple loaf.

    • Julia July 7, 2014, 8:09 pm

      Sue, you are so sweet! Thank you for such a kind comment!

  • Lulu June 6, 2014, 4:31 am

    I have a mystery I hope you can help me with. My bread from the Kenwood bread maker is not soft, and becomes worse the next day. I have tried everything. I measure the flour and wet ingredients, I use boiled water (thus less chlorine), I separate the yeast from the salt and sugar, I tried using less water, I tried adding more yeast, I tried adding less flour. But all still turn out dense.
    The only time I accidentally found out how to make the bread soft is when I add chia seeds. But I don’t always want chia seeds in my bread.
    Therefore what could be wrong… because it seems that the bread maker is capable of soft bread, as long as I figure out the secret how to do it…

    Thanks in advanced,
    Desperately Scratching My Head

    • Paul July 1, 2014, 2:12 pm

      Did you follow the above recipe perfectly. My bread has never came out soft and today for the first time I got desperate and resorted to Google and found this recipe. I followed it to the letter. I used normal cold tap water though. It was perfect, my first ever perfect bread. The only thing I can think is the machine I’m using is different to yours. I am using a twin rotor Black and Decker really big thing that does up to 4lb

      • Julia July 7, 2014, 8:17 pm

        Thank you, Paul, for your tips! I am glad the bread came out perfectly for you!

    • Julia July 7, 2014, 8:16 pm

      Lulu, I am thinking the culprit could be any of those things:
      1) Do you sift or otherwise aerate your flour? Usually the main reason for dense bread is overpacking the flour while using cups as measurements. See the updated note on the recipe above.
      2) Are you using all-purpose or bread flour? Bread flour works better for bread machine recipes.
      3) Are you using active dry yeast or some sort of different kind of yeast? What about its expiration date? This recipe is meant for “active dry yeast” within its expiration date.

    • Lesley August 29, 2015, 4:19 pm

      put your yeast , water and sugar in the pan and let sit for 10 mins before adding the rest of the ingrediants, yeast feeds on sugar.

  • Paul July 1, 2014, 12:27 pm

    Thank you thank you !!!
    I have had a bread maker for a month. Made lots of bread, some turning out ok but not superb. I just used your recipe but I only had all purpose flour and not bread flour. It turned out totally amazing.

    I can eat over a loaf of bread a day just myself I love bread so much. I put everything on bread as sandwiches and now I can make the perfect white bread practically for free now and it’s also a bread my kids will eat too.

    • Julia July 7, 2014, 8:21 pm

      Thank you, Paul, for your sweet comment! I am glad the recipe worked with all-purpose flour, too. I must admit, I also often use all-purpose flour for bread making with good results, even though bread flour does produce better results. I like fresh-baked bread that I make myself much better than the ones I can buy in the store. And, it disappears much faster in my house than store-bought bread, because it tastes so much better! πŸ™‚

      • Paul July 19, 2014, 5:13 am

        I agree about it disappearing faster. Partly because when I cut it myself it ends up thicker. The top of my loaf is always messed up though. It has a weird shape because of the breadmaker

        • Julia July 23, 2014, 10:28 pm

          You’re so right – when I cut it myself, I also usually cut larger slices. Sometimes the top of the loaf gets messed up too in my breadmaker.

  • Hilda July 21, 2014, 1:47 pm

    Thank you for this recipe. I bought a pricey bread machine and was scared to use it but I finally broke it out last week and tried 1 loaf of wheat bread and 1 loaf of white. The wheat was too dense for our liking. The white was better but I still want it to be fluffier like the store bought bread. I will be giving this recipe a try for sure this week. Now if I can only perfect my slicing abilities. I swear I went through half the loaf trying to get 2 decent looking slices to make my hubby a sandwich to work lol

    • Julia July 23, 2014, 10:30 pm

      Ha-ha, yes, slicing can be a challenge – but with a good serrated knife it can be done! I usually tend to slice thicker slices with homemade bread.

    • Lesley August 29, 2015, 4:53 pm

      The secret to easy slicing is as simple as a very good bread knife.

      • Marien July 24, 2016, 9:50 am

        My mom has always used an electric knife and it cuts the bread like butter πŸ™‚

        Thanks for the recipe! I too have suffered from dense bread since I bought my machine… after reading your recipe and instructions I now realize that I was probably packing twice as much flour on all of them! Crazy stuff. The new one is in the machine now… Can’t wait! Only 165 kinutes to go.

  • Jen B July 28, 2014, 5:21 pm

    Thank you, thank you, thank you!!!!
    I had given up on my Oster bread machine until I stumbled upon your recipe. All of my previous loaves were dense and inedable. “Bricks” my husband would call them. Today I made my first ever perfect loaf of bread!! The kids, husband and even neighbors agree! I’ll be baking all our bread fresh from here on out!!
    p.s.- how do you suggest I store this bread? Just curious…

    • Julia July 30, 2014, 2:47 pm

      Jen, so glad to hear that your bread came out perfectly! Bread machines are such a great tool! I usually store the bread in a sealed plastic (freezer) bag and keep it at room temperature on the counter – because this bread doesn’t last long anyway (it usually gets eaten within 4 days). To store it longer, I would keep it in a sealed plastic bag, refrigerated.

  • Paul July 30, 2014, 9:02 am

    So I finally tried a few different things since my recent success posted above

    1. Used actual bread flour, the difference was substantially better
    2. Ran out of oil so I substituted milk, worked just as well
    3. Last night ran out of milk (that’s embarrassing lol) so I substituted a chunk of butter and OMG it was soooo much better. The loaf expanded a lot more than it was per above recipe and it was softer and more moist.

    Please try above recipe but substitute butter instead of oil and see how it works and post results. I didn’t really measure the butter, just used a really heaped dessert spoon full

    • Julia July 30, 2014, 2:49 pm

      Thanks Paul – so many useful tips in your comment. Great to know that milk or butter work well in place of oil. I am very intrigued that the butter made such a difference, resulting in a fluffier bread – definitely need to try that next! Need to buy some bread flour too, I don’t think I have any left over.

  • Carey August 21, 2014, 8:10 am

    I bought a bread machine and made a couple of “bricks” the bread was awful. I’ve tried your recipe twice, the 2nd time I sifted the flour twice. The first load was 100% improvement on my brick, the second was even lighter. Absolutely delicious.

    Do you have a recipe for a “non-brick like” whole wheat loaf – or should I just try the recipe I have but sift the flour?

    A very interesting point, for the first loaf – I measured 3 1/4 cups of flour straight from the flour packet, then I sifted it and measured it again and was surprised that I had about 1/2 cup flour left over from the original measurement.

    Thank you so much for this wonderful recipe. I shall be using it for a long long time.

    • Julia September 8, 2014, 2:24 pm

      Carey, thank you very much for such a sweet comment! I am glad your breads are not “bricks” any more. πŸ™‚ Whole wheat flour is definitely much dryer than the regular one, so reducing the amount of flour is key while keeping all other ingredients the same. When baking whole wheat muffins once, I successfully used 1 and 1/2 cups of whole wheat flour vs. 2 cups of all-purpose flour. Not sure if the same substitution proportion will work for bread, but you should definitely reduce the amount of whole wheat flour in relation to other ingredients, otherwise it won’t even mix properly.

  • Megan August 21, 2014, 12:02 pm

    I love this recipe! I was wondering if I could substitute the white flour with whole wheat will it come out the same if I use less wheat?

    • Julia September 8, 2014, 2:21 pm

      Hi Megan, I know that when baking desserts, I successfully used 1 and 1/2 cups of whole wheat flour vs. 2 cups of all-purpose flour. Not sure if the same substitution proportion works for bread, but whole wheat flour is definitely much dryer than the regular one, so reducing the amount of flour is key.

  • Janet September 3, 2014, 2:10 am

    Would like to try this recipe – do you have the measurements in grams?

  • Pen September 27, 2014, 1:11 am

    Thank you for the wonderful recipe.
    I usually use bread machine yeast with my bread maker and bread came out very good. Until I bought a big pack of Active Dry Yeast (ADY) from Costco and used in bread machine. My bread was crumbly and fall apart easily. There is a website said that I need to use 3/4 tsp of ADY for every cup of bread flour. When I tried this , the bread was too much yeast and it got bigger even over flow the bread pan. I gave up making the bread until I found this website. I made one loaf this evening. It turned out very good. Thank you for sharing.
    By the way, do you have 2 Lb recipe?

    • Julia September 30, 2014, 2:40 pm

      Thank you, Pen! Glad the bread turned out good for you. I don’t have a 2 lb recipe – should make it soon though!

  • Simona October 10, 2014, 8:17 pm

    Yes! This is what I do for more than 10 years and I have the best bread ever! If you mix a teaspoon with sour cream and a yolk and brush it on the bread you will have the best crust ever. I love to braid the bread and add some sesame seeds on top right before I send it to the oven.

    • Julia October 14, 2014, 3:08 pm

      Simona, brushing the top of the bread with the yolk mixture is a brilliant idea. I do it for other baked things I make but never thought to apply it to a regular bread. Have to remember to do it next time!

  • Steve Royle October 11, 2014, 11:09 pm

    Used this recipe last night, having multiplied it up for a 2.5lb loaf in a larger bread maker. I was greeted this morning with a light loaf twice the size of the previous bricks I created using the recipe from the instruction manual! Texture and taste is excellent.

    Many, many thanks!

    • Julia October 14, 2014, 3:10 pm

      Steve, wow what a nice and funny comment! πŸ™‚ I’ve been long planning to make a larger loaf using this recipe, hopefully I’ll make it soon and maybe even post about it. πŸ™‚

  • Tammy Mayo November 2, 2014, 6:51 pm

    Hi I made white bread today to use for sandwitches and when I slice the loaf the middle falls apart. I used white flour for I do not have bread flour is this the problem?

    • Julia November 3, 2014, 2:59 pm

      That could be the problem – bread flour has more gluten so it will hold the bread together better. In general, these homemade breads do fall apart more easily – it’s normal – I always use a very good serrated knife and it works really well! If I don’t use a good serrated knife – there is a high chance the middle of the loaf will fall apart.

      • Anita January 16, 2016, 8:34 pm

        I have not heard anyone mention using an electric knife to slice bread . It is so much easier and easy to cut straight too . Love this recipe for bread .Also for wheat bread you can add powdered gluten and get good results ..

  • Robert Crowe November 9, 2014, 6:53 pm

    I used this recipe “by the letter” in a Zojirushi BB-PAC20 (a top of the line bread machine). Worst bread experience that I have ever had. FAR TOO MUCH LIQUID.

    • Craig December 19, 2015, 5:16 am

      Not sure why this recipe would not work in the Zojirushi. I have the same model (BB-CC20), and this recipe is nearly identical to basic white bread recipe they provide in the manual with the machine. Zojirushi recommends adding 2 Tbls. of dry milk powder, they actually call for slightly MORE water than this recipe does (1 1/2 cups vs. 1 cup + 3 Tbls.) — probably to rehydrate the milk, and they call for 4 1/2 cups of flour. (Maybe the Zojirushi pan is larger?) Additionally, the Zojirushi includes 2 Tbls. of butter instead of 2 Tbls. vegetable oil. You can use either, as I have. My biggest gripe about that recipe is that it tends to be a bit heavy for basic white bread. Sifting the flour before measuring it really does help — I nearly always do. The troubleshooting section of the Zojirushi manual recommends using 2 Tbls. less water for a lighter bread, but that hasn’t made much of a difference. As a result, I frequently just use the machine to make the dough and let it rise once. Then I remove it from the bread maker, knead it a few times, and let it rise again. Then bake in the oven. The bread tends to be lighter, and more palatable to me that way.

  • ChaZ November 23, 2014, 9:09 pm

    This basic recipe can be found in numerous web searches. I use it all the time.
    Correct flour measuring / management IS essential. Temperature management is also important.

    I use a thermometer to obtain 110 F. water/sugar or honey mixture. (microwaved about 55 sec. for a cup of water in my weak little 700 Watt Zapper)
    If too hot, I just let it sit on the counter until it’s 110F. Too cool, give it a few more seconds in the microwave. After a couple of times, you’ll know how long it takes for your nuclear cooker!
    I put my 2 Tsp of Yeast (Red Star active dry) in to the pre-warmed 110F sugar water for 10 minutes and mix gently but well. It will be a little bubbly and frothy on top after 10 minutes. (set a timer!)
    Mean while, I have my Bread machine pan pre-warming with the oil in the bottom and flour/salt mixture poured on top of the oil, on the 10 minute pre-heat cycle of my bread machine. Or, if no preheat cycle on your machine, you could preheat it in a bath of warm tap water. At the very least, get the pan by itself warmed up.

    Add the flour and mixed in salt to the bread pan, warmed oil is sitting in the bottom. Pour in the warm water, sugar, yeast mixture….hit the go button!

    Now for the really cool part!
    After the first need, or shortly before the first need is finished, I add about 3/4 cup of Almond Honey Bunches of Oats breakfast cereal. Just dump it in there!

    Because the cereal is designed to be crunchy in milk (doesn’t absorb moisture because of it’s sugary coating), it does not effect the flour to moisture ratio. The bread comes out the same weather you use it or not. But, the taste is really like honey, with small crunchy bits of almonds and grains throughout! It’s Killer!!

    I should try Capt’n Crunch or Fruit loops.
    Count Chockula would be interesting!


  • Lilli F. Gutierrez December 12, 2014, 12:23 pm

    I’ve been looking at pasta makers, and I’m stuck between getting an Atlas or an Imperia.
    Which one is a better maker?.

  • rick February 6, 2015, 5:57 pm

    hi ya just wondering if I can put the dough on the dough setting and put it in the loaf pan insteaed

  • Maggi February 15, 2015, 7:44 pm

    I tried this recipe and it was good. I tried it again without the sugar as I find it too cake like – it was the best loaf I have tasted in a long time! Thanks also for the great tip about aerating the flour.

  • Deanna March 14, 2015, 7:16 pm

    I made this today. The recipe my bread machine booklet offers always comes out dry, brittle, and very crumbly. Not good for sandwiches. So I am very pleased with the texture of the bread I got from your recipe. Unfortunately, my loaf sank horrendously for some reason – It’s just a big crater in the middle (boo!). I was wondering if you might have any insights as to why it betrayed me in this way? Thanks!

  • Katrina April 7, 2015, 11:55 am

    Thanks for this easy bread machine recipe for a white bread. Your lemon blueberry bread looks delicious too! I might try it first.

  • aaron July 12, 2015, 6:52 pm

    Don’t put sugar in the recipie . It doesn’t require it and it stops the bread from tasting sweet.

  • Annie September 25, 2015, 9:59 am

    I cannot BELIEVE how awesome this recipe is!!!! Thanks so much for developing it. The bread is fabulous–so light and yummo!!!! annie

  • Cameron November 19, 2015, 3:23 pm

    I just made this and it’s great! I stole my mom’s Breadman bread maker because it’s been collecting dust in her basement for about a decade. I didn’t like any of the recipes that came with it (they all called for powdered milk, weird). I decided to start simple with this recipe and simple it was. If you can make literally anything you can make this. It’s easier than making cookies. I threw the ingredients in the pan and walked away. I came home famished to find AMAZING crusty outside, soft inside, warm bread! I can’t wait to put some of my homemade jam on it for breakfast. There is no excuse to not try this recipe and then continue to make it all the time.

  • Glenda December 28, 2015, 11:29 am

    I have never been able to make bread, and I’m not a great cook either! I tried this recipe and WOW, it worked! It was good! It had a nice crust and so fluffy and soft on the inside. Usually I get dense bricks! It was so tall that it stuck out of my toaster at the top!!! Crazy good. Thank you for sharing this! I measured my flour to make sure it was perfect and I think that made a HUGE difference! Thank you again! Try this recipe if you have not had luck with your bread machine recipes, just follow what she says exactly and weigh your flour.

  • Andrew Hopkins January 12, 2016, 3:23 am

    Thank for share.
    I tried to make it yesterday. and my kids like it.
    I am happy about it.

  • orvin February 11, 2016, 12:15 pm

    worked fine but the crust was so hard it would break your teeth !!!! had to throw bread away ….. crust was set on medium .. used bread flour .. .1.5 lb setting …. set on Basic .. now what would cause crust to be so hard ? … ingredients not old … I followed directions to the tee …

    • Jonathan August 30, 2017, 9:37 pm

      What I do with my bread maker, is make the dough only. I take it out and let the dough rise so high in a bread pan, then I bake it on 350 degrees in my own oven. When the loaf is almost golden brown on top, I will brush some butter on top for flavor and it softens the crust on top. Allow some butter to run down the sides of the loaf of bread. It brings extra flavor to the bread. The Amish are even jealous. I love to cook and bake when I can. I am always tweaking and trying new things with my cooking and baking. This bread recipe has potential to be beyond greatness! I love it.

      • Julia November 3, 2017, 6:01 pm

        Thank you, Jonathan, for your thoughtful comment! The way you bake your bread sounds so delicious, with the butter running down the sides, with the golden brown crust on top. Thank you for sharing your tips!

  • Carl February 27, 2016, 8:12 am

    After struggling with inconsistent bakes in my bread machine, I decided to take things back to basics. A quick Google referred me to this website and this page. I’m so glad I found it, I’ve just tried the method and the bread has baked perfectly first time.

    I now have a solid base recipe and method for which to base different flavour breads on.

    The little pointers about aerating the flour do make all the difference, I think. Thanks again.

  • Sandy February 28, 2016, 1:03 am

    I found this site quite by accident and am loving this recipe for the white bread. However, can you tell me if the measurements are in metric or imperial? I am in Australia and have made my first brick of bread yesterday using the recipe in my new bread machine lol. This new machine uses metric measurements so I am curious about which one you use? We had one years ago and it did a reasonable job. Yesterday I weighed the flour and did everything as particular as possible and one thing I have noticed today is that in your 1.5 lb recipe, you state for 2 tsps of yeast whereas mine says just the 1 teaspoon-do you think that the less amount of yeast in mine may have helped it turn into a brick lol? Thanks in advance

    • Betty March 14, 2016, 5:07 pm

      My name is Betty
      I have a bread maker I did what it said to do but it didn’t raise but I
      Used powder buttermilk could that make it fall?
      Let me know ok. I also have unbleached bread flour can I use it in my bread maker?

  • Cheryll March 28, 2016, 10:15 pm

    The time in my bread machine is 2 1/2 hr. I hope mine turns out ok.

  • Cheryll March 28, 2016, 10:33 pm

    My machine says cook time 2 1/2 hr, not 3 hr and 15 min. I hope it turns out.

  • linda May 27, 2016, 11:59 pm

    My family loves good bread with a meal so I started surfing the internet reading recipes. My bread maker has been sitting on a shelf for a couple of years because I could never find a decent recipe. I just made the first batch and I am really impressed. Its light, with a really nice texture and flavor. Such simple ingredients, but I guess buying bread flour, and sifting it to measure made a big difference. Thanks for sharing:)

  • Heather November 5, 2016, 5:23 pm

    I would love to keep making the whole wheat bread. It calls for vital wheat Gluten if I added more than what the receipt calls for would that change the density of the bread? Thank you for your time looking forward to hearing from you.

  • momof4 November 9, 2016, 9:08 pm

    I tried this bread recipe today and literally the whole loaf is gone! my kids loved it. Finally, after owning several bread books I find a recipe everyone loves here on your website! thanks!

    • Julia December 20, 2016, 5:31 pm

      Thank you for leaving such a nice comment! I really appreciate it! And so glad you liked the bread! πŸ™‚

  • Grant November 20, 2016, 2:57 pm

    I had just got a bread machine and was givving up on making that perfect bread. I just made a loaf with your recipie and tips for measuring and the dough concistancy and hey presto i can now make that elusive light fluffy eat a whole loaf in one sitting bread

    • Julia December 17, 2016, 8:42 pm

      Thank you, I am glad my recipe was helpful. πŸ™‚

  • mm December 11, 2016, 12:10 pm

    Followed the recipes exactly and it turned out 1/4 the size it should be with a white top and a hard crust bottom. I have never had such a failure. Checked the yeast and it was fine. No idea what went wrong. Flour was measured by weight as I never go by cups. Such a waste.

  • Christopher Brown January 1, 2017, 7:09 am

    Hi Julia
    Can you give me a recipe for gluten free bread that is light and fluffy with a crunchy crust
    Thank you

    • Julia January 2, 2017, 11:17 pm

      That’s on my eventual to-do list!

  • Gary January 15, 2017, 1:27 am

    Being a guy, I am not good in the kitchen, so I decided to weigh the flour rather than fuss with trying to fluff up the flour with a sifter. It turns out that weighing the flour is actually pretty easy.
    – Get a digital kitchen scale.
    – Determine what the grams per cup is for YOUR flour (King Authur bread flour is 120g/cup).
    – Calculate how many grams you need. Example 360 grams for 3 cups.
    – Put a bowl on the scale, and zero the scale.
    – Add flour to the bowl and keep an eye on the scale, and stop when you reach the desired weight.

    The good thing is that by using weight, it is very consistent. So loaf to loaf, you are getting the same amount of flour.

    • Julia January 31, 2017, 3:27 am

      Yes, weighing the flour is way better than sifting it or fluffing it up as far as precise measuring is concerned: easier and more consistent. But, I don’t think most people have the kitchen scales at home. So, the next best solution for most people is sifting or fluffing up the flour. Sifted flour is also lighter, and it combines better and more evenly with other ingredients – which is another good reason to sift it or to fluff it up.

  • Christina January 28, 2017, 10:18 am

    Hi Julia,

    Have you tried this recipe with no oil or butter? I’m trying to get like a french bread recipe…..crusty on the outside and soft but not too soft on the inside….would not using the oil or butter but still use this recipe work like that?

    Also thanks for the tip on the flour!!!! I had no idea I needed to use “best for bread” flour. When I first got my breadmaker my loaves came out beautiful!! But then my son said he used just regular flour and his came out fine. So I switched and my bread has not been rising and very dense. He said it was the salt coming in contact with the yeast too soon and after trying every which way I had given up hope…..until I came here!!!

    Thanks again!!!

    • Julia January 30, 2017, 11:30 pm

      Thank you, Christina, – I am glad this recipe was useful for you! πŸ™‚ I have not tried making this bread without using oil, but the oil definitely helps keep the bread soft longer, and the bread will dry out faster if no oil is used.

  • Ellen February 8, 2017, 10:14 pm

    The best white bread recipe for my Oster Expressbake bread machine hands down. I sift the flour before measuring as recommended and add a teaspoon of vital wheat gluten. Rises beautifully and has a fluffy, soft texture. I use the basic setting and the dark crust setting, since I like a crispier crust. Thank you so much for sharing.

  • mary February 26, 2017, 11:02 am

    Hi! This is my favorite recipe ever. I keep the ingredients on a list, stuck to the fridge with a magnet. I make this bread every Sunday for my work week. I slice it up and freeze it and eat a slice every morning before I go to work with homemade jam or an egg. I love it because the texture is so perfect and I am a huge cheapo.
    Thank you so much for this recipe. Oh yeah, and I got my bread machine for free from my brother. Double bonus.
    xoxo thanks again.

    • Julia March 11, 2017, 10:21 pm

      Thank you, Mary! So glad you’ve been enjoying this recipe! Nothing beats the homemade bread! πŸ™‚ πŸ™‚ πŸ™‚

  • Marlene March 7, 2017, 1:45 pm

    This is the recipe I use but, after trial and error, I reduced the amount of water to 1 cup+1 tablespoon. I also add about three teaspoons of Active Wheat Gluten, which makes it rise higher and become fluffier. Bread turns out better with each loaf! There are six of us who love this bread so I make it almost every day. Even my 8 year old grand daughter can make it. I do, however, use the dough setting and take it out, shape it, let it rise (only needs to rise for about half an hour), then bake at 375 for 25 minutes. Perfection! It makes great toast but I can’t wait that long…

    • Julia March 11, 2017, 12:12 am

      Great tips, Marlene! There is nothing better than a fresh made loaf of bread! Looks like you are baking it in the oven – I bet it makes the bread even better and the crust crunchier!

  • Melissa Epperson June 26, 2017, 1:05 pm

    Prepared exactly as directed, then used the delay on the bread machine. The bread was fantastic!! The crumb was perfect, the crust was beautiful and the aroma was heavenly. It tasted great plain, and with butter, and with butter and sweet strawberry jelly, It only took an hour for half the loaf to disappear. Thank you for a great recipe!

  • js July 20, 2017, 3:54 pm

    Just tried the recipe but the bread is so dense and is not really edible. Don’t know where went wrong as I followed the direction exactly.

  • JanellJ July 30, 2017, 10:42 am

    Perfect! Just perfect! I woke up to fresh baked bread. The aroma was amazing. The crust is to die for. Thanks! My new go to.

  • Justine August 14, 2017, 1:17 pm

    Absolute genius. I had rather given up on my breadmaker and not used it in eons – it was never an expensive one and I got fed up with the unappetising bricks it chucked out. This recipe has changed all that – I have tried it three times, once adding herbs and chopped sundried tomatoes and parmesan – all three have been light, cut well, kept well and been a success. Brilliant!

    • Julia November 3, 2017, 7:37 pm

      Justine, so glad to hear that my tips were useful to you! The bread with chopped sun-dried tomatoes sounds so delicious!

  • Terence August 20, 2017, 6:18 pm

    Hi, Julia.
    I’ve had a bread-making machine for about a month and have yet to produce a decent loaf! I followed your recipe to the letter and got quite enthusiastic when the machine worked through its three “rising” and two “mixing” stages successfully. Just before the actual baking stage, the uncooked, bubble-filled dough filled the tin and looked amazing.
    As the machine switched to baking mode, the dough almost instantaneously collapsed in the middle and sunk to about 2/3 of the original height. When it had finished baking I was left with high, crusty “walls” around a sunken middle.
    Throughout the process, I had carefully resisted the temptation to open the machine for fear of collapsing the mixture, but to no avail – it collapsed anyway.
    The loaf looks great if you turn it upside down – which I did in an attempt to convince my kids that Dad is, after all, a Master Baker. They’re too smart for that πŸ™
    What do you think went wrong?
    Help would be appreciated to avoid even more ridicule from my family.
    PS: I have a photo if you want to share my misery.

    • Julia November 3, 2017, 7:03 pm

      Terence, your comment is so funny, I was laughing so hard just reading through it and picturing your bread with high walls around a sunken middle with your kids witnessing the glorious collapse. πŸ™‚ I would suggest using less yeast to avoid the bread rising too high and then collapsing.

Cancel reply

Leave a Comment