Basic Bread Machine White Bread

A thick slice of homemade bread with melted butter on top sits on a white plate. In the background are a bowl of butter and more bread on parchment paper.

5 from 1 vote

This Basic Bread Machine White Bread is a dependable, slightly sweet sandwich loaf designed specifically for new bread machine users. It makes a 1½ pound loaf that bakes up soft, even, and slice-able without towering so high it won’t fit in your toaster.

Prep Time5

Cook Time3 15

Total Time3 20

Course: Breads

Cuisine: American

Servings: slices

Calories: 159kcal

Author: Kelly Bloom

Equipment

Bread Maker Machine

Ingredients

For a 1½ lb loaf:

9 oz warm water (260 ml, 105–110°F)
4 tablespoons vegetable oil or softened butter
1½ teaspoons salt
3 tablespoons sugar or honey
2¾ cups bread flour
1¼ teaspoons instant yeast or active dry yeast

For a 2 lb loaf

12 ounces warm water about 355 ml, 105–110°F
5 tablespoons vegetable oil
2 teaspoons salt
4 tablespoons sugar
3⅔ cups bread flour
1¾ teaspoons instant or active dry yeast

US Customary - Metric

Instructions

Add the warm water to the bread machine pan.
9 oz warm water
Add the vegetable oil, salt, and sugar.
4 tablespoons vegetable oil, 1½ teaspoons salt, 3 tablespoons sugar
Spoon in the bread flour, leveling it gently.
2¾ cups bread flour
Make a small well in the center of the flour and add the yeast.
1¼ teaspoons instant yeast
Insert the pan into the machine and select the Basic or White Bread cycle, 1½ lb loaf size, medium crust.
Start the machine and allow it to complete the cycle. Check during the mixing phase and use a spatula to push down any stuck flour or dough on the pan sides.
Remove the loaf pan promptly after the baking cycle and let the bread rest in the pan for 5 minutes. Tip the loaf out onto a wire rack, check that the kneading paddle is not stuck in the bottom (remove it if needed), and cool completely before slicing.

Notes

Measure flour correctly: Spoon the flour into the measuring cup and level it off rather than scooping directly from the bag. Too much flour can make the loaf dense and dry.
Use warm, not hot liquid: Keep the water between 105 and 110°F so the yeast activates properly without being damaged by excess heat.
Add ingredients in the correct order: Liquids go in first, followed by salt and sugar, then flour, with the yeast placed on top. This helps the machine mix and rise the dough consistently.
Check the dough during the first knead: After a few minutes of mixing, the dough should form a soft, slightly tacky ball. If it looks dry, add a teaspoon of water at a time. If too sticky, sprinkle in a little flour.
Cool completely before slicing: Let the loaf cool fully on a wire rack before cutting. Slicing too soon can compress the crumb and make the texture gummy.

Nutrition