Bread Machine White Bread Recipe
Tina BevkThis bread machine white bread recipe is probably the easiest way to make great bread in a bread machine, ensuring you get the best results with minimal effort. With just a few minutes of prep, your bread maker will knead, proof, and bake a perfect 2-pound loaf of soft, fluffy white bread. Ideal for sandwiches, toast, or simply enjoying warm with butter.
I used a KBS Bread Machine, but any kind of bread machine will do, since this is a basic recipe!
Bread Machine White Bread Recipe
Equipment
Ingredients
- 320 mL water 1⅓ cups
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 60 mL vegetable oil ¼ cup
- 540 grams bread flour 4½ cups
- 1 ½ teaspoons bread machine yeast
Instructions
- Combine all the ingredients in the bread machine following the order listed in the ingredients section.
- Place the pan into the bread machine and follow your machine’s instructions for a 2 lbs. basic bread cycle, selecting your preferred crust color (I chose light). For KBS bread machine: Select the "Basic" bread cycle (Program 1). Choose the 2 lb. loaf size and your preferred crust color (light, medium, or dark). Press start.
- Let the bread cool for at least 15 minutes before slicing.
- Sliced, served with your favorite jam. Enjoy!
Notes
- Always monitor the dough in the first 5–10 minutes of mixing. Adjust with small amounts of water or flour as needed.
- Use room-temperature water (about 75–80°F) to activate the yeast effectively.
Nutrition
Ingredients
- Water: Keeps the dough hydrated for a soft texture.
- Salt: Balances flavor and controls yeast activity.
- Granulated Sugar: Adds a touch of sweetness and feeds the yeast.
- Vegetable Oil: Enhances the crumb and keeps the bread moist.
- Bread Flour: Essential for structure and elasticity.
- Instant Yeast: For optimal rising.
See recipe card for quantities.
How to Make White Bread in a Bread Machine
Combine all the ingredients in the bread machine following the order listed in the ingredients section.
Place the pan into the bread machine and follow your machine’s instructions for a 2 lbs. basic bread cycle, selecting your preferred crust color (I chose light).
For KBS bread machine: Select the "Basic" bread cycle (Program 1). Choose the 2 lb. loaf size and your preferred crust color (light, medium, or dark). Press start.
Let the bread cool for at least 15 minutes before slicing.
Sliced, served with your favorite jam. Enjoy!
Hint: always monitor the dough in the first 5–10 minutes of mixing. Adjust with small amounts of water or flour as needed.
Substitutions & Variations
- Flour Options:: Swap up to 1 cup of bread flour with whole wheat flour for a heartier loaf. Use all-purpose flour if bread flour isn’t available, though the texture might be less chewy.
- Flavor Add-Ins: Add 1 teaspoon of dried herbs (like rosemary or thyme) for an aromatic loaf. Toss in 2–3 tablespoons of shredded cheese for a savory twist.
- Sweetener Substitution: Use honey instead of sugar for a richer flavor.
💭Crucial Success Tips
Use room-temperature water (about 75–80°F) to activate the yeast effectively.
FAQ
Yes, but the bread may be slightly less chewy and soft. Bread flour is recommended for the best texture.
Light crust is great for a soft loaf, but medium or dark crust can add more flavor and crunch, depending on your preference.
It’s best to remove the bread immediately to avoid a soggy crust from trapped steam. Let it cool on a wire rack.
How To Store White Bread
- Room Temperature: Wrap the bread in plastic wrap, aluminum foil, or place it in an airtight bread bag or container. It will stay fresh for up to 3 days. Avoid storing it in the fridge, as it can dry out the bread.
- Freezing: Slice the bread before freezing for easy use. Wrap individual slices or the whole loaf tightly in plastic wrap and then place in a freezer-safe bag or container. It will keep well for up to 3 months. Thaw at room temperature or toast slices directly from frozen.
- Reheating: To refresh the bread, warm it in a 350°F (175°C) oven for about 10 minutes or toast individual slices.
Author: Tina Bevk
Tina, from the blog "Stretch and Folds," balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
