The Best Bread Machine 2 Pound White Bread Loaf

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Use your bread machine to make an easy and delicious basic white bread with just 5 very simple ingredeints!

The thing is the best homemade bread is always simple ingredients and doesn’t need to be overcomplicated and that is aboslutely true here. 

This white bread recipe will become your go-to recipe for its ease and flavor for everything from sandwiches to side dishes. 

A loaf of white bread sits on a yellow cloth. Text overlay reads: Bread Machine Recipe - White Bread.

Bread Flour Vs. All-Purpose Flour

Most bread machine recipes and manuals suggest using bread flour in all of the recipes. 

When I make bread by hand without a machine, I often use either flour interchangeably with great results. 

2 loaves of white bread sit on a board. In front of each is a label - bread flour and all-purpose flour.

I wanted to see if that was true for the bread machine and went about testing this recipe with both flours.

The loaf made with unbleached, all-purpose flour simply collaspes and it’s a much airy loaf.

Interestingly, I read in a number of sources online that the all-purpose flour should produce a denser loaf. That was not my experience. Perhaps it would do so, if it was only a 1 lb loaf, instead of the larger 2 pound loaf here. 

I tried a couple of times with the all-purpose flour figuring perhaps I had made a measurement mistake but every time the center of the loaves collasped and the air bubbles inside the loaf were much larger, created big holes which made it messier to slice. 

You can see the differences in the photos. 

2 loaves of bread with the ends cut off, exposing the insides, sit on a board. Labels with bread flour and all-purpose flour sit in front of the loaves.

The loaf made with bread flour rose a bit higher and maintained its shape. Bread flour is higher in protein making it better able to hold its structure. 

Now, the all-purpose flour loaf was tasty and we definitely ate it, in the end though the bread flour provided a superior loaf in the machine and that’s would I would suggest: use bread flour in this easy bread recipe.

Could the end result differences be my machine and how it kneads? Perhaps, I can’t say definitively because I only have the one machine (more about it below).

Remaining Ingredients

The rest of the ingredients are very basic: water, sugar, salt, instant yeast.

There’s just 2 Tablespoons of sugar to help the yeast get active. The yeast will consume that sugar meaning, it’s not a sweet bread (or well any sweeter than a normal all white flour bread loaf).

A loaf of white bread sits on a board, slices of the loaf sit in front of it.

In the end, that is the most basic bread recipe – flour, water, salt, yeast. Any other ingredients like milk powder or butter or vegetable oil are optional but not at all necessary in this basic white bread loaf.

Yeast Choices

I use instant yeast for ease in every bread machine recipe I test. If you want to use active dry yeast or bread machine yeast, simply follow your bread machine manufacturer’s instructions but I can’t say for certainty in what amount.

To Prevent Sticking

I had multiple loaves become hopelessly stuck to my bread pan and had to learn a trick or two to prevent it. Here’s what I do, if you’d like to try it:

After the final kneading cycle (for my machine there’s a 2 second third cycle of punching down), I remove the dough quickly from the machine, remove the kneading paddle and then spray the pan with some non-stick spray. Then I put the dough back in, close the lid and let the machine finish its rising and baking.

A loaf of white bread sits on a yellow cloth.

I use needle nose plier to remove the paddle.

This very simple step has stopped bread from sticking to the paddle hopelessly and coming out of the pan a broken mess.

About My Bread Machine

This recipe was tested on a Welbilt Bread Machine. I bought it at a thrift store for $6.50. It makes great bread but every machine is different. Please follow any specific instructions provided with your machine if they differ from how this recipe is written.

How to Serve

I don’t think there’s any wrong way to serve homemade white bread.

Use it as a basic sandwich bread – great for things like a peanut butter and jelly sandwich, egg salad, tuna salad, and more.

Slices of white bread sit on a board with remaining loaf behind them.

Slice the entire loaf of bread and put into a napkin lined basket to serve alongside soup or salad meals as a simple side dish.

Of course, toast it for breakfast or even make it into french toast. 

How to Store

Store any leftover bread or slices in an airtight container where it should stay fresh for about 5 days.

For longer term storage, wrap bread in plastic wrap or place into freezer bags and freeze.

A loaf of white bread sits on a yellow cloth.

Let frozen bread thaw at room temperature prior to storing. Use up frozen bread within 6 months for best flavor and to prevent freezer burn.

Looking for more basic white bread recipes? Be sure to check out these from our archives: 

A loaf of white bread sits on a yellow cloth.

White Bread Machine Recipe

Yield: One 2-Pound Loaf
Prep Time: 5 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 35 minutes

Use this bread machine white bread recipe to bake your own fluffy bread quickly and easily right at home to use for sandwiches and side dishes. 


  • 1 1/2 Cups Water
  • 2 Tablespoons Sugar
  • 2 teaspoons Salt
  • 4 Cups Bread Flour
  • 2 teaspoons Instant Yeast


  1. Place everything in the machine bread pan in the order written (or as directed by your machine's instructions). Usually liquid ingredients are followed by salt and the dry ingredients with the yeast being added last on top of the flour, but again follow your bread machine manual for best results.
  2. Put the bread machine pan in the bread maker and close the lid.
  3. Select the Basic setting / White bread cycle for light crust (or desired crust color) for a 2 pound loaf.
  4. Press Start.
  5. When done, remove the pan from the machine, run a butter knife around the sides of the loaf pan. Using oven mitts, turn pan upside down and gently shake to remove bread from pan and let bread cool to room temperature on a wire rack before slicing.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 266mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 4g

I try but cannot guarantee this nutritional information is 100% accurate.

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Reader Interactions


  1. Michelle

    I think you left out the oil in this recipe! I have this recipe, but use 3 cups flour, 1 teaspoon half sodium salt, 1 1/2 Tablespoon canola or olive oil (depends on your taste), 1 1/2 cups water 2 Tablespoons sugar (you can use 1 tablespoon sugar) and 2 teaspoons yeast (per my machine recommendations). Remember to add liquid items first (water and oil) then flour, sugar and salt in one corner and yeast in the other corner.

    • Kathie

      I tested this recipe without oil. I didn’t use it, basic bread doesn’t need oil in my experience. And my machine instructions say to add salt under the flour never on top with the yeast – but definitely follow your manufacturer’s instructions.

  2. Doug

    I rarely use oil in my bread, although it’s an option. It doesn’t always need it. You can, but it’s not necessary. I do like olive oil in pizza dough. You also don’t need sugar to make it rise. Traditional French bread is flour, salt, water, and yeast. A recipe is a recipe. It gets the results for that recipe. I add salt with the water since it easily dissolves in water.

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