White Bread Machine Recipe (with Video)

White Bread Machine Recipe: There’s something magical about the smell of freshly baked bread floating through your kitchen. Making bread at home is not just about nostalgia or a return to simpler times—it’s about taking control over what goes into your food. With just a few pantry staples, you can create soft, flavorful loaves without preservatives, artificial sweeteners, or unpronounceable additives found in most store-bought brands.

Homemade white bread is affordable, customizable, and surprisingly easy when you use a bread machine. Think of it like setting a slow cooker—you just load the ingredients, press a button, and walk away. And let’s not ignore the pride of slicing into a warm loaf you baked yourself. You save money, eat better, and connect more deeply with what you put on the table.

Beyond that, it’s therapeutic. Whether you’re a kitchen newbie or a culinary wizard, watching dough transform into golden bread is immensely satisfying. Plus, you get to tweak it to your taste—more crunch in the crust? Done. Sweeter interior? Go for it.

Benefits of Using a Bread Machine

Bread machines are like personal bakers tucked into your kitchen counter. They take all the hard work—kneading, rising, and baking—and turn it into a push-button experience. No sticky hands. No long waits. No “Did I knead enough?” stress. They’re perfect for busy families, working professionals, or anyone who loves fresh bread without babysitting an oven.

Here’s why a bread machine is a game-changer:

• Consistent results: Unlike traditional baking where humidity, temperature, or kneading errors can ruin your dough, a bread machine standardizes the process.
• Time-saving: Prep time? Less than 10 minutes. The machine handles the rest.
• Multifunctional: Most machines let you bake different types of bread—white, whole wheat, French, even gluten-free—or just mix dough for pizzas, cinnamon rolls, and more.
• Less cleanup: Fewer dishes. No floured countertops. No sticky bowls.

If you’re someone who enjoys freshly baked goods but doesn’t want to invest hours, a bread machine is your new best friend.

Is White Bread Still Worth Making?

White bread gets a bad rap these days. With so much talk about whole grains and complex carbs, is it even worth making white bread at home? Absolutely—when done right.

Store-bought white bread is often heavily processed. Homemade white bread, on the other hand, uses simple ingredients and no chemical preservatives. That means it’s not just tastier but also healthier in many ways.

Let’s also not forget its versatility. White bread is a blank canvas:

• Perfect for sandwiches
• Ideal for toast
• Soaks up egg beautifully for French toast
• Crisps up for paninis or grilled cheese

Plus, making it at home gives you the option to tweak it to be slightly healthier—add fiber with a bit of bran, use honey instead of sugar, or even blend in some whole wheat flour.

Bottom line: White bread is still a staple, and when you control the ingredients and the method, it’s a delicious, wholesome addition to your diet.

Ingredients You’ll Need for White Bread

Basic Ingredients List

Ready to bake? Here’s your grocery list. You’ll likely have most of these on hand:

• 3 cups all-purpose flour or bread flour
• 1¼ cups warm water (about 110°F or 45°C)
• 1½ tablespoons sugar
• 1½ teaspoons salt
• 2 tablespoons unsalted butter (softened or melted)
• 2¼ teaspoons active dry yeast (or one packet)

This is the classic base for a 1.5 to 2-pound loaf, depending on your machine’s capacity. Bread flour is preferred for extra chewiness and structure, but all-purpose flour works just fine if that’s what you’ve got.

Don’t be tempted to “eyeball” measurements. Precision matters here—especially with yeast and salt.

Role of Each Ingredient in the Recipe

Let’s break down the science behind the ingredients. Why each one matters:

• Flour: The backbone of your bread. Bread flour has more protein (gluten), which creates better structure and rise.
• Water: Hydrates the flour and activates the yeast.
• Sugar: Feeds the yeast and adds just a touch of sweetness.
• Salt: Controls yeast activity and enhances flavor.
• Butter: Adds richness and softens the crumb.
• Yeast: The magic maker. It ferments the sugars and causes the dough to rise.

Each ingredient is essential, and changing even one affects the outcome. Want a softer texture? Increase the butter. Want it crustier? Reduce it. Looking for a slightly tangy flavor? Swap out water for buttermilk. There’s room to play, but start with the basics.

Ingredient Substitutions and Variations

Want to experiment or need to adapt due to dietary restrictions? Here are a few swaps you can try:

• Flour Substitutes:
  • Whole wheat flour (start with 50% mix)
  • Gluten-free flour (must include xanthan gum for structure)
• Sweeteners:
  • Honey or maple syrup instead of sugar
  • Stevia for low-carb versions
• Fats:
  • Olive oil or coconut oil instead of butter for dairy-free loaves
  • Margarine (though it changes flavor slightly)
• Dairy Add-Ins:
  • Use milk instead of water for a richer loaf
  • Add shredded cheese for savory flavor

Just be mindful—swapping ingredients can affect rise, texture, and taste. It’s best to make small changes one at a time so you can see what works.

Choosing the Right Bread Machine

What to Look for in a Bread Machine

Not all bread machines are built the same. Some come with bells and whistles; others just get the job done. If you’re buying your first one, or looking to upgrade, here’s what to consider:

1. Loaf Capacity: Most machines can bake 1, 1.5, or 2-pound loaves. Pick based on your household size.
2. Programs and Presets: Look for a model with a white bread setting, but extra presets like whole wheat, dough, and gluten-free are great bonuses.
3. Delay Timer: Want fresh bread when you wake up? Load ingredients at night and set the timer.
4. Crust Control: Choose between light, medium, or dark crust.
5. Removable Nonstick Pan: Makes cleanup a breeze.
6. Power Backup: Some models resume baking after a power outage.

Brands like Zojirushi, Hamilton Beach, and Cuisinart consistently get top marks. Read reviews, consider your needs, and don’t overspend if you just want to make basic white bread regularly.

Top Recommended Bread Machines

Here are three bread machines worth checking out:

Bread Machine	Capacity	Key Features	Price Range
Zojirushi Virtuoso Plus	2 lb	Dual kneading blades, custom cycles, gluten-free setting	$$$
Cuisinart CBK-200	2 lb	Convection fan, 16 preset options, crust control	$$
Hamilton Beach 29885	1.5–2 lb	Budget-friendly, 14 settings, compact design	$

No matter your budget, there’s a model that fits your needs. If white bread is your main goal, even basic models will perform well.

Tools and Prep Work Before You Begin

Must-Have Tools for Best Results

While a bread machine handles the heavy lifting, having the right tools on hand will set you up for success. Here’s a quick checklist of essentials that will elevate your bread-making experience:

• Digital kitchen scale: Accuracy matters. Measuring flour by weight rather than cups ensures consistent results.
• Measuring spoons and cups: While a scale is best, measuring tools are still needed for liquids and smaller ingredients like yeast or salt.
• Flexible silicone spatula: Perfect for scraping down the sides of your bread pan if needed (during the kneading cycle).
• Oven thermometer (optional): Not for the bread machine, but helpful if you ever transfer dough to the oven.
• Cooling rack: You’ll need a place to let your bread cool evenly once it’s done baking.

While not all of these are mandatory, they make the process smoother, especially if you’re aiming for professional-level loaves at home. Even something as simple as a silicone brush can come in handy if you plan to glaze or butter your crusts after baking.

And don’t forget: the bread machine itself is your star tool. So keep its parts (bread pan, kneading blade, etc.) clean, dry, and in good condition to ensure optimal performance.

Tips for Measuring and Mixing Ingredients

Precision is the secret to perfect bread. Bread machines are very literal—if your measurements are off, even slightly, it can throw off the entire bake. Here’s how to measure like a pro:

Flour

Spoon flour into your measuring cup and level it off with a knife. Never scoop directly from the bag—it compacts the flour and leads to a dense loaf. Better yet, weigh it: 1 cup of bread flour = about 120 grams.

Water

Use lukewarm water, ideally around 105°F to 110°F (40°C to 43°C). Too cold, and the yeast won’t activate. Too hot, and it’ll kill the yeast before it gets started.

Yeast

Active dry yeast should be fresh and bubbly. Always store it in a cool, dry place or in the refrigerator once opened. If you’re unsure if it’s still active, test it in warm water with a pinch of sugar before adding it to the bread machine.

Order Matters

Most bread machines require ingredients to be added in a specific order: liquids first, then dry ingredients, and yeast last (on top, away from moisture). This ensures proper mixing and rising. Putting yeast in contact with liquid too soon can prematurely activate it.

Bonus tip? Avoid over-packing your measuring spoons. When adding salt or sugar, use a flat edge to level them out. Precision here means consistency every time.

Step-by-Step Guide to Making White Bread in a Bread Machine

Step 1 – Gather Ingredients

Start by gathering your essentials: 1 cup warm water (about 110°F), 2 tablespoons sugar, 2 tablespoons butter or oil, 1½ teaspoons salt, 3 cups bread flour, and 2¼ teaspoons active dry yeast. Measure carefully — precision makes perfect bread.

Step 2 – Load the Bread Pan Correctly

Add ingredients to the bread pan in the order recommended by your machine, usually liquids first, then dry ingredients, and yeast last. Make sure the yeast doesn’t touch the liquid before kneading starts.

Step 3 – Select the Right Bread Setting

Choose the Basic or White Bread setting and select your crust preference — light, medium, or dark.

Step 4 – Let the Machine Work Its Magic

Close the lid, press start, and let the machine knead, rise, and bake. Avoid lifting the lid mid-cycle.

Step 5 – Cooling and Storing the Bread

Once done, carefully remove the loaf and cool it on a wire rack for 30 minutes. Store in an airtight bag to keep it soft and fresh.

Common Mistakes to Avoid

Over-proofing or Under-proofing

Proofing—the stage where the dough rises—is one of the most critical parts of bread making. In bread machine baking, this is usually automated, but mistakes can still happen. Over-proofing happens when the dough rises too much and collapses during baking. Under-proofing results in a dense, underdeveloped loaf.

Signs of Over-proofing:

• The bread rises too high and then caves in during baking
• Crust has large air bubbles or a sunken center
• Texture is overly airy in parts, gummy in others

Signs of Under-proofing:

• Dense, compact loaf
• Flat top with little oven spring
• Tight, dry crumb

Tips to avoid proofing issues:

• Ensure yeast is fresh and measured correctly
• Don’t skip or interrupt the machine’s rising cycle
• Use the correct type of flour (bread flour has more gluten, helping with structure)
• Stick to the recommended liquid temperature (lukewarm, not hot)
• Avoid opening the machine during the rise—it affects internal temperature

Even though the machine automates most of this, ingredients and environment still matter. Room temperature, humidity, and the age of your ingredients can all impact how well your dough rises.

Wrong Order of Ingredients

This is one of the most common mistakes for bread machine beginners—and it’s an easy one to fix. Bread machines follow a specific order of operations: if you get the sequence wrong, the results can be disappointing.

Here’s the correct order for nearly all machines:

1. Liquids first – water, milk, oils
2. Dry ingredients – flour, sugar, salt
3. Yeast last – placed on top, away from any moisture

Why does this matter? Yeast should not touch water or salt before mixing begins. If it activates too early (because it contacted water or sugar), it can rise and collapse before the machine is ready to bake. On the flip side, direct contact with salt can kill yeast before it gets started.

If your bread machine has a preheat setting, it may not matter as much, but following this order ensures your yeast activates at the right time.

Some modern machines also have compartments for add-ins like nuts or raisins. Only use those if the recipe and machine support it—dumping add-ins too early can interfere with kneading or affect gluten formation.

Using Expired Yeast or Incorrect Measurements

Yeast is alive (or at least it’s supposed to be). If you’re using expired, improperly stored, or inactive yeast, your dough won’t rise properly—and that means flat, dense bread.

How to tell if your yeast is still active:

• Mix 1 tsp sugar and 2¼ tsp yeast into ¼ cup warm water
• Let it sit for 10 minutes
• It should become foamy and frothy
• No foam = dead yeast

Always check expiration dates and store opened yeast in an airtight container in the fridge.

Incorrect measurements are another common killer of great loaves. Baking is chemistry, not guesswork. A little too much flour? Dry and crumbly loaf. Too much liquid? The dough may collapse mid-bake.

Top measurement tips:

• Use a digital kitchen scale when possible
• Level off your measuring cups and spoons
• Stick to the recipe unless you know how adjustments affect hydration and structure
• Avoid swapping ingredients without understanding how they behave

Take the time to measure properly—it’s worth it.

How to Customize Your White Bread Recipe

Add Seeds, Herbs, or Cheese

One of the best things about making bread at home is that you’re not limited to plain white loaves. You can easily dress things up by adding seeds, herbs, spices, or even cheese. Here are some winning combinations:

Savory Add-Ins:

• Garlic powder, rosemary, and shredded parmesan
• Sun-dried tomatoes and oregano
• Jalapeños and cheddar

Nutty & Seedy Options:

• Sesame seeds or poppy seeds
• Chia or flaxseeds (adds fiber and texture)
• Crushed walnuts or almonds

Sweet Twists:

• Cinnamon and raisins
• Orange zest and cranberries
• Chocolate chips and vanilla extract

Most machines will beep during the kneading phase, signaling when it’s time to add extra ingredients. If you throw them in too early, they might interfere with gluten development or get ground down during mixing.

Tips:

• Use no more than ½ cup of add-ins per loaf to avoid overloading
• Pat sticky ingredients dry (e.g., sun-dried tomatoes) so they don’t throw off hydration
• Mix dry add-ins with a tablespoon of flour to help distribute them evenly

Get creative—but start simple. Once you understand how your machine responds to changes, you can build signature recipes that are truly your own.

Switch Up the Flour or Sweeteners

You don’t have to stick with standard white flour and sugar. There’s a world of possibilities to try out once you’ve nailed the basics.

Flour Variations:

• Whole wheat flour: Replace up to 50% of the white flour for a heartier loaf
• Bread flour: Preferred for best rise and chewiness
• Spelt or oat flour: Adds subtle flavor but reduce by 25% and mix with wheat flour
• Gluten-free blends: Must include a binder like xanthan gum

Sweetener Alternatives:

• Honey: Adds moisture and a deeper sweetness
• Maple syrup: Great for fall-inspired loaves
• Molasses: Rich, dark flavor perfect with rye or wheat blends
• Agave or coconut sugar: Low-GI options for healthier bread

Guidelines when substituting:

• Liquid sweeteners (like honey) may require reducing water by 1–2 tablespoons
• Whole wheat flour absorbs more liquid—add extra water gradually if the dough looks too dry
• Gluten-free flours lack elasticity—combine with binding agents

Remember, bread machines are finicky when it comes to moisture and balance. So, change one thing at a time and take notes so you can replicate what works.

Nutrition Breakdown of Homemade White Bread

Calories and Macronutrient Content

Homemade white bread isn’t just more flavorful—it’s usually better for you than most store-bought options. Here’s a typical nutrition breakdown per slice (based on a 1.5 lb loaf cut into 12 slices):

Nutrient	Amount
Calories	130–150
Carbs	25–30g
Protein	4–5g
Fat	2–3g
Fiber	1g
Sugar	2–3g
Sodium	150–200mg

Why is homemade healthier?

• No preservatives
• No added emulsifiers or conditioners
• Lower sodium than store-bought bread
• You control the sugar and fat content

Want to improve the nutrition even more? Consider:

• Swapping sugar for honey or molasses
• Using a mix of whole wheat and white flour
• Adding seeds for fiber and healthy fats

When you make it yourself, you’re not just saving money—you’re eating smarter, too.

Comparing Store-Bought vs Homemade Bread

Feature	Store-Bought White Bread	Homemade White Bread
Ingredients	Often 20+ ingredients	5–7 basic ingredients
Taste	Bland or overly sweet	Rich, fresh, customizable
Shelf Life	7–10 days (preservatives)	3–4 days (natural)
Cost per loaf	$3–$5	$1–$1.50
Nutrition	Often low fiber, high sodium	Balanced and adjustable
Control	None	Total control over taste and quality

Homemade bread takes a bit of time, but the benefits—taste, health, cost, and pride—far outweigh the effort. Plus, once you’ve made it a few times, it becomes second nature.

Storing and Freezing Homemade Bread

How to Keep Bread Fresh Longer

Homemade white bread is free from preservatives, which is great for your health—but it also means it has a shorter shelf life. So how do you keep it fresh and soft for as long as possible? The key lies in how you store it.

Here are a few practical tips:

1. Cool Completely: Before storing, make sure the bread has cooled to room temperature. Storing warm bread creates condensation inside the container, leading to soggy bread and mold.
2. Wrap It Right: Once cooled, wrap the bread in foil or a clean kitchen towel. This protects the crust while allowing some airflow, which prevents moisture build-up.
3. Use an Airtight Container: Bread boxes are ideal because they maintain a slightly humid environment. Alternatively, use a resealable plastic bag or a Tupperware container—just avoid sealing too tightly unless you’re refrigerating or freezing it.
4. Avoid the Refrigerator: Contrary to popular belief, refrigerating bread can actually dry it out faster due to the cold temperature. Unless your kitchen is extremely humid, it’s better to keep bread at room temp.

Storage timeline:

• At room temp: 2–3 days
• In fridge (not recommended): Up to 5 days
• In freezer: Up to 3 months

Keep an eye out for mold, especially if your kitchen is warm. If in doubt, freeze extra loaves or slices ahead of time.

Freezing Tips and Thawing Methods

If you want to enjoy homemade bread anytime without baking constantly, freezing is your best friend. Here’s how to do it right:

Freezing a Whole Loaf:

1. Let the loaf cool completely.
2. Wrap it tightly in plastic wrap or foil.
3. Place it inside a freezer-safe zip bag.
4. Label it with the date (good for 3 months).

Freezing Slices:

1. Slice the loaf evenly.
2. Place parchment paper between slices to prevent sticking.
3. Wrap in foil or place in a freezer-safe container.
4. Great for quick toast in the morning!

Thawing Instructions:

• For a whole loaf: Leave at room temperature for 3–4 hours. Then crisp it in the oven for 5–10 minutes at 350°F if desired.
• For slices: Pop them directly in the toaster or leave at room temp for 10–15 minutes.

Pro tip: Toasting frozen bread actually brings back its original texture and flavor. You’ll barely notice it was ever frozen.

Troubleshooting Bread Machine Issues

Bread Too Dense or Too Dry?

There’s nothing worse than cutting into your loaf and finding it dry, dense, or underwhelming. The good news? It’s almost always fixable.

Common causes of dense bread:

• Too much flour (over-measuring)
• Not enough liquid
• Expired or inactive yeast
• Using cold liquid ingredients
• Wrong type of flour (low protein)

Common causes of dry bread:

• Too long in the machine after baking (condensation forms and evaporates)
• Not enough fat in the recipe
• Over-baking
• Stale ingredients like old flour or sugar

Fixes and prevention:

• Use a digital scale for precise flour measurement
• Add slightly more liquid if dough looks dry during kneading
• Don’t leave bread in the machine’s pan post-bake—remove it to cool on a wire rack
• Use fresh, high-quality flour and yeast

Bread making is a bit like gardening—environment, tools, and timing all matter. Once you get the hang of it, you’ll know exactly how to tweak the recipe based on your results.

Loaf Didn’t Rise Properly?

If your bread comes out flat, small, or sunken, don’t panic. This is one of the most common hiccups, especially for beginners.

Reasons your bread didn’t rise:

• Dead yeast (check expiration date)
• Water too hot or too cold
• Salt came in direct contact with yeast
• Incorrect ingredient ratios (especially flour or liquid)
• Lid opened during rising phase

How to recover:

• Start fresh with new yeast
• Stick to the liquid-first method when adding ingredients
• Watch your room temperature—cold kitchens can affect yeast activity
• Consider using bread flour instead of all-purpose for better gluten formation

Some machines also have an altitude setting—if you live in a high-altitude area, this can affect rising and baking times. Refer to your machine’s manual for adjustments.

Cleaning and Maintaining Your Bread Machine

How Often Should You Clean It?

Proper care of your bread machine not only improves hygiene but also extends the life of your machine and ensures consistently good results.

After every use:

• Unplug the machine and let it cool
• Remove the bread pan and kneading paddle
• Wipe the interior with a damp cloth
• Rinse and dry the pan and paddle thoroughly

Weekly or monthly:

• Wipe down the exterior
• Check for flour or yeast residue in crevices
• Clean air vents with a soft brush or compressed air if needed

Never submerge the bread machine body in water or place any non-removable parts under running water. Always use mild soap and a soft sponge—no abrasives.

Tips for Longevity and Maintenance

Want your bread machine to last for years? Follow these practical tips:

• Always use the right loaf size setting—overloading can strain the motor
• Avoid metal utensils in the bread pan to prevent scratching the nonstick surface
• Check and re-tighten the kneading blade bolt if it feels loose
• Store in a dry, cool area, and cover it when not in use

Also, don’t ignore unusual noises or if your bread suddenly starts sticking more than usual—these can be signs that the nonstick coating is wearing off or parts need replacement.

Treat your bread machine well, and it’ll reward you with warm, perfect loaves for years to come.

When to Use the Dough Setting Only

Making Rolls, Pizza Dough, or Buns from the Same Recipe

The dough setting on your bread machine is a powerful feature that many home bakers overlook. It kneads and proofs your dough, but doesn’t bake it—giving you the freedom to shape and finish your bread however you like.

Here are a few ideas:

• Dinner rolls: Let the dough rise in the machine, shape into rolls, and bake in the oven
• Pizza crust: Use the dough setting for a soft, chewy base—perfect for any toppings
• Cinnamon rolls: After the first rise, roll it out, add cinnamon filling, slice, and bake
• Buns or sandwich rolls: Shape the dough into smaller portions and bake in a pan

Using the dough setting gives you more control over texture and shape. It’s ideal for recipes that need finishing touches like glazes, fillings, or toppings you can’t add in a machine.

How it works:

• Add ingredients as usual
• Select “Dough” cycle
• Let the machine knead and rise the dough
• Remove dough after cycle ends
• Shape and bake in a conventional oven

A standard dough cycle usually takes 90 minutes. From there, the possibilities are endless.

Gluten-Free and Healthier Variations

How to Make Gluten-Free White Bread

Gluten-free baking can be tricky, but many bread machines now come with dedicated gluten-free settings. These cycles usually have shorter kneading and rising times, since gluten-free flours don’t behave like wheat.

Here’s a basic gluten-free ingredient swap:

• 3 cups gluten-free flour blend (with xanthan gum included)
• 1¼ cups warm water
• 1 tbsp sugar
• 1½ tsp salt
• 2 tbsp oil or butter
• 2¼ tsp active dry yeast

Tips:

• Mix wet and dry ingredients separately before combining in the pan
• Scrape down the sides during kneading if needed
• Let the bread cool completely before slicing

Texture will be different—usually more crumbly—but the flavor and satisfaction are still there. Use certified gluten-free ingredients if you have celiac disease or gluten sensitivity.

Whole Wheat or Low Carb Options

If you want to make a healthier version of white bread, consider these changes:

• Whole Wheat Bread: Replace half or all of the white flour with whole wheat. Add 1 tbsp vital wheat gluten to improve texture.
• Low Carb Bread: Use almond flour or coconut flour blends, plus psyllium husk for structure. Note: these require more recipe tweaks.
• Sugar Substitutes: Use stevia, monk fruit, or erythritol in place of sugar

Bread machines are very adaptable once you understand how ingredients work together. Always test new recipes in small batches and adjust based on taste and texture.

FAQs about White Bread Machine Recipe

1. Can I double the recipe in a bread machine?

Only if your machine supports larger loaves (2.5–3 lb). Otherwise, doubling the recipe can lead to overflow, uneven baking, or under-kneading. Always follow your machine’s manual for maximum capacity.

2. Why is my bread too dense?

It could be too much flour, not enough liquid, expired yeast, or incorrect flour type. Use bread flour, measure accurately, and ensure your yeast is fresh and active.

3. What’s the best type of yeast to use?

Active dry yeast is the standard, but instant or bread machine yeast works well too. Just make sure to use the correct amount for your specific type, and always keep it fresh.

4. How do I keep the crust soft?

Brush the top with butter immediately after baking and let it cool under a clean towel. Store in a plastic bag once cooled to maintain moisture.

5. Can I make this recipe without a bread machine?

Absolutely. Mix and knead by hand or with a stand mixer, let it rise, shape the dough, and bake in a preheated oven at 350°F for 30–35 minutes. You’ll get similar (if not better) results with more hands-on work.

Conclusion

Homemade white bread from a bread machine isn’t just about feeding your family—it’s about rediscovering the joy of baking without the hassle. Whether you’re a total newbie or a seasoned home cook, making bread in a machine offers unmatched convenience, control, and satisfaction. You choose the ingredients. You set the flavors. And you get to enjoy a warm, freshly baked loaf any day of the week.

With the right ingredients, a good bread machine, and a little practice, you can ditch the store-bought loaves forever. From basic white bread to herbed variations and gluten-free experiments, the options are endless—and every loaf tells its own delicious story.