White Bread for the Bread Machine (Updated Pictures!!)





Introduction: White Bread for the Bread Machine (Updated Pictures!!)

About: I'm one hell of a guy, what can I say, hey and as a human being, I even feature a cranial capacity of 1350cc, how's that for feature listing?

Hello everyone!

It's been a while since I've had an instructable in the makings, but here's a new one, as of yet I can't find any bread maker recipes on this site, so heres one of my own I am going to share with you today.

Step 1: Ingredients List

This recipe is garenteed to bring you a plain, unadulterated white bread that I've found is delicious for everything from toast to using for soup.

Here are the ingredients you will be required to have:

  • 1 Cup Warm Water
  • 3 Tablespoons white sugar
  • 1 - 1/2 teaspoons salt
  • 3 Tablespoons vegetable oil
  • 3 Cups Bread Flour
  • 2 and 1/4 teaspoons active dry yeast


Don't forget to put the bread kneeders in the pan before you start, I made the mistake of getting all the flour in and then realize I had not installed the kneeders, way to go me.

Step 2: Just Add Water...

For a start, run the water out of your tap until its luke warm to the touch, then fill up your measuring cup to 1 cup, pour this into the baking pan.

Step 3: Now the Sugar

Now we want to mix the sugar into the mix, measure out 3 tablespoon of sugar and dump it in slowly from side to side to spread it out in the water, we don't want much of it to dissolve completely however, so don't shake it up or anything..

Step 4: Salt and Vinegar

Now you want to add in 1 and 1/2 teaspoons of salt into the water/sugar mixture. Again like the sugar, spread it around the pan a bit.

Step 5: Add the Cooking Oil

I assume the vegetable oil has something to do with helping the bread come out of the pan easier, although I find it kind of cooks into the crust and gives it a nice flavor when it's fresh out of the machine.

For this we want to add 3 Tablespoons of vegetable oil, although I assume regular olive or canola oil would work.

Step 6: Time for Some Flour

Finally, the work is almost over (pretty easy isn't this?) We still need to add 3 cups of bread flour into the mix to get things happening (You can experiment with whole wheat flour, but I wouldn't advise using all purpose flour unless that is something you really want)

Go ahead and measure out 2 cups and dump it in as slowly as you can side to side (although I know flour likes to just come out in one big plop) try and cover the water with it. Then measure out another cup of bread flour and dump it in on top in the MIDDLE of the pan between the beaters. This will ensure that the next step works successfully.

Step 7: Yeast Time!

Finally, but not least, we need to add the yeast to the top of the pan. For those who don't know, the yeast plays a major role in making the bread rise.

2 and 1/4 teaspoons will be all you need to make the bread rise to the top of the pan. You want to start out by taking your "Tablespoon" measuring spoon or something of similar size and push the bottom of it gently into the middle of the flour inside of the baking pan. Don't push down too far or you'll make the water seep into the flour quicker, and prematurely activate the yeast, you don't want that, as it affects how the bread rises, and whether or not it fills the entire pan or just half of it.

Once you've done this, carefully pour the yeast into the dimple you just made, and there you have it, almost done!

Step 8: Insert and Upload

Now you simply drop the pan into the bread maker, make sure it clicks itself into place, close lid cover, and plug in.

My bread maker defaults to Mode 1 (Basic Bread) and 2.5lb when I plug it in, I simply change the crust color to light and it comes out like you'll see below.

I can't say the same for everyone's breadmaker, but you want to leave it on a Basic bread recipe setting and the loaf size at 2.5lb if it even has that option.

Then push the big power button and away it goes.

Step 9: End Result??

3 hours later, and it's ready to come out!



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    35 Discussions

    this was a great recipe, I came home today and decided to give it a try. My loaf came out almost exactly like the one you made. thanks the machine I used was a single paddle breadman pro.


    I made this recipe last night with standard all purpose flour, and my jar of active dry yeast I keep on hand. Only deviation I made was I accidentally added an extra spoonful of sugar. Small mistake as it made it over sweet. However, my family agreed with me that this was the first loaf of bread we have actually enjoyed from our bread maker. We have only had it a few days and the recipe that came with the machine made uneatable bread. Great for breadcrumbs but, not for actually enjoying. You recipe came out perfect. The right crumb, the right crust, the right taste. I look forward to making another loaf tonight. Going to be a standard recipe in my house for years to come.

    What are the differences in the bread using Active Dry vs Fast Rising Yeast? Also, can Stevia / Monk-Fruit-Extract be used or will the yeast only eat regular sugar?

    Any idea what the vegetable oil does for the bread?

    I have a small 1lb bread maker (BB-HAC10) that takes 3.5 hours from start to finish!

    The recipe I've use on it is similar:

    1) Mix and Place Liquid ingredients in Bread Maker container:

    .5 cup of whole milk (room temperature)

    Melted 3 Tbsp of butter (1")

    1 Egg

    2) Add Dry Mixture on top:

    1 tsp Salt

    2.5 Tbsp sugar

    1.5 cup White Flour (Don't scoop directly, instead sprinkle into measuring cup)

    .5 cup Amaranth Flour (sifted as well)

    3) make indentation in flour mix and add 1 tsp of yeast.

    4) Set breadmaker for light crust

    I'm a first time breadmaker!

    Got a single paddle Breadman machine and was looking for good recipes to try for my first loaf.

    You list "2 and 1/4 teaspoons active dry yeast" as an ingredient but never say in your instructions when to add this.

    1 reply

    Like all the others, you put liquid first, then other stuff like flours..etc.

    In the end, put the yeast on top of that flours. No need to spread, just pile them on the top is fine. Do not let yeast touch any liquid, this is to prevent yeast being react too early. Hope this helps

    THANK YOU! This is definitely the closest that I have come to finding a bread machine recipe that mimicks your average loaf of white bread. It's great because it has a good taste, but also has enough structure and strength to support sandwich making or even toast. I for one am sticking this in my recipe binder pronto!

    [side note] I used King Arthur bread flour and Kosher salt

    ~wild tangent~ I did also notice that my bread smelled slightly like soft pretzel. which was likely due to my use of the Kosher salt. I wonder what would happen if I glazed the top of the bread with a soda solution and sprinkled it with more of the Kosher Salt. Soft Pretzel Bread adaptation? I think I'll find out sometime this week. I LOVE soft Pretzels!

    That might be ok for most, personally I prefer good old simple bread. Flour, water, a teaspoon of sugar and some yeast. But that's me. Keep up

    2 replies

    Thanks, You could do this recipe with all purpose flour and then it would be old simple bread, it tastes better with bread flour I think though.

    bread flour has a higher gluten content.

    you can buy a box of wheat gluten and add 6 tsp per loaf, it's the exact same thing as buying bread flour.

    (conversely, cake flour has a low gluten content so it's better for cakes and dainty baked goods where one doesn't desire a coarse crumb)

    the "plain old flour" is somewhere in between these two extremes.

    some people are gluten-intolerant - for them maybe better to use low-gluten flour, but the crumb on the bread will be different.

    having made this kind of bread hundreds of times, couple comments:
    1) same amt of yeast as salt (1.5 tsp). With yeast, less is more!
    2) the oil is for the "crispy" crust
    3) milk  - I never add milk, but occasionally add milk powder. If I do, I much prefer Nido full cream powdered milk. None of that lowfat junk (tastes terrible)!
    4) decrease the flour from 3 cups to 2-3/4. The bread machine can handle the "stickier" dough consistency and it makes a GREAT crumb. When kneading by hand, this "sticky" consistency is hard to work with because it sticks to your hands and makes a mess.
    5) sugar - try molasses! yeast doesn't seem to like brown sugar or honey quite as much but any sugar will work, including corn syrup or treacle.

    hey - great tip about removing the paddle for no holes in the loaf! I want to try that!


    In your ingredients list you say "1 - 1/2 teaspoons sal". What in the world is "sal"? My wife is allergic to milk and it's hard to find bread that doesn't contain it. Although, as you clearly indicate, milk isn't a necessity to make bread. Thanks for the recipe.

    5 replies

    That should be obvious but thank you for notifying me of the typo, You'll want 1-1/2 teaspoons salt in your water before you add the flour

    Wow. Sorry that wasn't obvious to me. Thanks for the clarification. I really didn't know what you meant by sal, I even tried Googling it. But you're right, now that you've told me it seems pretty obvious. I'll try to be less obtuse in the future or maybe just keep my questions to myself.

    LMAO@Nolte919. Just to let you know, the bread I just made doesn't require any milk at all.....I was unaware most bread needed it. Google "How to make bread", and it's the first result....it takes you to a recipe on this Instructables website.

    Ha ha! It's alright bro, you gotta ask questions to answer them sometimes, google DOESN'T "always" know what's best :P

    Looks asymmetrically tasty! Do you know what the machine is doing? I assume there's a warm period while the dough rises, some kneading and it finishes off by blasting it with heat. How long does the cycle last and what specific machine is it? Nice one L

    2 replies

    Oh, and it's a black and decker lemonie, :-/ Don't ask me, ask my moms about it...

    Aha! I knew someone would be wondering what happens to the bread while it's in the machine. I have some plans to use my old 92' era JVC camcorder and mount it above the breadmaker so it can see into the window. I just need a longer RCA cable for the video to go to my PC's capture card (it doesn't exactly record to tapes properly anymore, the picture is better than any webcam you can buy tho) I then want to turn that into a stop motion video of the bread mixing, rising, and browing. I plan to actually do this, and I'll put a video on this page when I do. As for telling you what it does, It sits at 3:20 when you start it, when you hit the start button it just sits there for 10-15 minutes, and then it starts to turn the kneaders one way, stop, then turn them the other way, and continue like that for another 10 minutes. Then it starts to spin the dough full speed for 10-15 minutes and then beeping before stopping to indicate that you can add ingredients then (carmelized onion bread anyone?) I think at some point before it lets it rise, it slowly turns the dough again for 5-10 minutes, and then the heat clicks on and the dough starts to rise and bake. Gah! I gotta go, someone's trying to burn me on a deal...sigh