Use your bread machine to make an easy and delicious basic white bread with just 5 simple ingredients.
The best homemade bread doesn’t need to be complicated, and this recipe proves it. Five ingredients, a bread machine, and a few hours is all it takes to have a beautiful homemade white loaf ready for sandwiches, toast, or the dinner table.
This white bread recipe will become your go-to for its ease and flavor — reliable enough for everyday use and simple enough that you’ll never need to reach for a store-bought loaf again.
Bread Flour Vs. All-Purpose Flour
Most bread machine recipes and manuals recommend using bread flour, and after testing this recipe extensively on two very different machines, I’d say that’s still the safest advice — with an important caveat.
My original testing was done on a Welbilt bread machine I picked up at a thrift store for $6.50. On that machine, all-purpose flour produced loaves that consistently collapsed in the center with large air holes and uneven structure. Bread flour produced a noticeably superior loaf — better rise, better shape, better crumb.
After the Welbilt finally gave out, I upgraded to a Zojirushi Home Bakery Virtuoso which was a significant investment but one I haven’t regretted. On the Zojirushi, the difference between bread flour and all-purpose flour is much more subtle. Both produce delicious, well-formed loaves. The all-purpose loaf still has slightly larger air holes, but nothing that would put you off using it.
What does this mean for you? If you have a budget or older bread machine, stick with bread flour for the most reliable results. If you’re working with a higher-end machine, all-purpose flour will likely serve you just fine. When in doubt, bread flour is always the safer choice — it’s higher in protein and better able to hold its structure through the machine’s kneading and baking cycle.
Remaining Ingredients
The rest of the ingredients are very basic: water, sugar, salt, and instant yeast. There’s just 2 tablespoons of sugar to help the yeast get active — the yeast will consume that sugar during the rise, meaning this is not a sweet bread. Just a clean, classic white loaf.
In the end, the most basic bread recipe is flour, water, salt, and yeast. Any other ingredients like milk powder, butter, or vegetable oil are optional and not necessary in this simple white 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
Some bread machines are more prone to sticking than others, particularly older or budget models. If you find your loaf is sticking to the paddle or pan, here’s a trick worth trying:
After the final kneading cycle, remove the dough quickly from the machine, pull out the kneading paddle, and spray the pan with non-stick spray before returning the dough. Close the lid and let the machine finish its rising and baking cycle as normal. This simple step can make the difference between a loaf that releases cleanly and one that comes out in pieces.
On my Zojirushi this hasn’t been necessary — the non-stick coating is excellent. But if your machine gives you trouble, it’s worth the extra step.
About the Machines
Every bread machine is different, and results can vary based on how your machine kneads, its heating element, and its cycle timing. This recipe was originally developed and tested on a Welbilt bread machine and has since been retested on a Zojirushi Home Bakery Virtuoso. Both produced excellent loaves, though as noted above, the flour results differed between them.
Always follow any specific instructions provided with your machine if they differ from how this recipe is written — your manual knows your machine better than any recipe can.
Troubleshooting
The loaf didn’t rise. Check your yeast first — instant yeast loses potency over time. If it’s been open for more than a few months, replace it. Also check that your water temperature isn’t too hot — water over 120°F can kill instant yeast even in a bread machine.
The loaf rose and then collapsed. This is usually caused by too much yeast, too much water, or too warm a rise environment. Measure carefully and make sure you’re not adding extra yeast thinking more is better — it isn’t in a bread machine.
The loaf is dense and heavy. Most commonly caused by old yeast or too much flour. Measure flour by spooning it into the measuring cup and leveling off rather than scooping directly from the bag, which packs the flour and adds more than the recipe intends.
The paddle baked into the loaf. This happens occasionally with most machines. Let the loaf cool completely before attempting to remove the paddle. A butter knife or small spatula can help work it free gently. Spraying the paddle lightly with non-stick spray before adding ingredients can reduce the chances of this happening.
The crust is too dark. Select a lighter crust setting on your machine if available. You can also try reducing the bake time slightly if your machine allows manual adjustments.
The crust is too pale or soft. Select a darker crust setting. Make sure the machine lid is fully closed during baking — a slightly open lid loses heat and affects the crust.
How to Serve
There’s no wrong way to serve homemade white bread. Use it as everyday sandwich bread — great for peanut butter and jelly, egg salad, tuna salad, and more. Slice the entire loaf and serve alongside soup or salad for a simple side dish. Toast it for breakfast or use it for French toast on the weekend.
How to Store
Store leftover bread in an airtight container where it should stay fresh for about 5 days at room temperature.
For longer term storage, wrap in plastic wrap or place into freezer bags and freeze. Let frozen bread thaw at room temperature before serving. Use within 6 months for best flavor and to prevent freezer burn.
White Bread Machine Recipe
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.
Ingredients
- 1 1/2 Cups Water
- 2 Tablespoons Sugar
- 2 teaspoons Salt
- 4 Cups Bread Flour
- 2 teaspoons Instant Yeast
Instructions
- 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.
- Put the bread machine pan in the bread maker and close the lid.
- Select the Basic setting / White bread cycle for light crust (or desired crust color) for a 2 pound loaf.
- Press Start.
- 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: 1Amount 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.
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.
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.
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.