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This Bread Machine Bread is my go-to method for a soft, fluffy white loaf with almost no hands-on work. I let the bread machine do the mixing, kneading, and rising, then I bake it in the oven for a taller loaf and better texture. It is easy, reliable, and perfect for sandwiches, toast, and warm buttered slices straight from the pan.
Why I Love This Bread
I love this recipe because it gives me the convenience of a bread machine without the dense, dry loaf I used to get when I baked the whole thing in the machine. My friend Abby convinced me to try using the bread machine just for the dough cycle, and it completely changed the game for me. Now it is my favorite way to make homemade bread because it is simple, dependable, and turns out soft and delicious every time.
🩷 Erica
Table of Contents
- Why I Love This Bread
- Ingredients You’ll Need
- How to Make Bread Machine Bread
- Why This Method Works
- Recipe Tips
- Frequently Asked Questions
- Troubleshooting
- Make Ahead and Storage
- Best Bread Machine to Use
- Ways to Use This Bread
- Using the Dough for More Recipes
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Bread Machine Bread Recipe
Ingredients You’ll Need
- Water: I use very hot tap water (not boiling) to help the dough get going in the machine.
- Egg: Adds richness, color, and a softer texture.
- Butter: I use cold butter straight from the fridge, and it works great here.
- Sugar: Adds a touch of sweetness and helps feed the yeast.
- Salt: Balances flavor and strengthens the dough.
- Flour: All-purpose flour or bread flour both work, with slightly different textures.
- Quick-rise yeast: Helps the dough rise quickly and reliably in the bread machine dough cycle.
Ingredient Additions and Substitutions
- Flour options – Bread flour gives a chewier loaf and often a little more rise, while all-purpose flour gives a softer crumb.
- Whole wheat option – Start with half whole wheat and half white flour for better texture and rise.
- Yeast swap – Instant/quick-rise yeast is easiest, but active dry yeast can work too.
- Butter + salt adjustment – If using salted butter, reduce the added salt a bit if needed.
- Sweetness adjustment – You can slightly reduce the sugar if you prefer a less sweet sandwich bread.
How to Make Bread Machine Bread
- Place the hot water, egg, cold butter, sugar, and salt into the bread machine pan. No need to stir.
- Add the flour on top, then make a small well in the flour and add the yeast.
- Set your bread machine to the dough setting (about 90 minutes) and press start.
- When the dough cycle is done, pour the dough into a greased loaf pan. Smooth the top if needed and tuck in any uneven edges.
- Put the loaf pan into a cold oven. Turn the oven to 350°F and set the timer for 30 minutes. The bread rises and bakes as the oven heats.
- Remove the bread from the oven, take it out of the pan quickly, and place it on a cooling rack. Brush the top with butter and cover with a towel (or store in a bag once cooled) so it stays soft.
Why This Method Works
The secret to this Bread Machine Bread is using the machine for what it does best:
- Mixing
- Kneading
- Rising
Then I bake it in the oven for:
- A taller loaf
- Better shape
- Softer crust and crumb
- More classic homemade bread texture
This is the biggest difference-maker in this recipe.
Recipe Tips
- Use a bread machine with a dough setting so it stops after mixing, kneading, and rising.
- Check the dough early during the first few minutes of mixing. It should look soft and slightly tacky, not like batter and not dry/crumbly.
- Use a 9×5-inch loaf pan for a standard sandwich loaf.
- Do not preheat the oven for this method. The cold oven rise is part of the process.
- Remove from the pan quickly after baking so the sides do not steam and soften too much.
- Brush with butter after baking for extra softness and flavor.
Frequently Asked Questions
Yes. You can use a full basic/white bread cycle, but I prefer this recipe baked in the oven because it gives a taller loaf and better texture.
You can use instant/rapid-rise or active dry yeast.
Instant/rapid-rise: add it dry to the machine (no proofing needed).
Active dry: you can also add it dry in most bread machines, but if you’ve had trouble with rising, you can proof it first in warm water until foamy.
Tip: If your machine has a yeast dispenser, follow your machine’s instructions.
Yes—the recipe uses tablespoons, which can be more than a single packet. A packet is usually 2¼ teaspoons, so make sure you’re measuring the yeast with teaspoons/tablespoons rather than assuming “1 packet.”
Use hot tap water, not boiling. If you’re worried, aim for roughly 110–120°F (warm/hot but not scalding). Bread machines mix quickly, so the egg gets incorporated fast, but if your water is near boiling, it can cause issues.
Start timing when you put the loaf into the cold oven and turn the oven on. That ramp-up time is included in the bake.
This recipe makes a standard sandwich loaf. A 9×5-inch loaf pan is the most common fit. If using a smaller pan, don’t fill more than about ½–⅔ full before the rise to avoid overflow.
YES! Not only is it cheaper, but you know exactly what is going into it! No mystery ingredients in your sandwich bread.
Broken down, the savings look like this: The average cost of a loaf of basic white bread is around $4 (more or less), making it yourself costs about $1.
(It also tastes better!)
Troubleshooting
- Bread tastes too salty: If you used salted butter, reduce the added salt next time.
- Dough too sticky: Add flour 1 tablespoon at a time during mixing until it forms a soft, tacky ball.
- Dough too dry or crumbly: Add water 1 tablespoon at a time until the dough is smooth and soft.
- Loaf did not rise well: Usually caused by expired yeast, water that is too hot or too cool, too much flour (packed measuring cup), or a cold kitchen.
- Bread is dense: Often caused by too much flour or weak yeast. Spoon-and-level flour and make sure your yeast is fresh.
- Top browns too fast, middle not done: Loosely tent with foil and bake a little longer. The loaf should sound hollow when tapped, and the center is usually about 190°F.
- High altitude adjustments (3,000+ ft): Bread can rise faster and dry out more easily at higher elevations. If your loaf over-rises, collapses, or turns out dry/dense, try reducing yeast slightly (start with ¼ teaspoon less), adding 1 to 2 tablespoons more water, and checking dough texture early so it stays soft and tacky. Make only one small change at a time.
Make Ahead and Storage
- Make ahead dough: After the dough cycle, shape and refrigerate the dough covered, then let it sit at room temperature until puffy before baking.
- Room temperature: Store fully cooled bread in a bag or airtight container for 2 to 3 days.
- Refrigerator: Store fully cooled bread in an airtight container or bag for up to 5 to 7 days (just note the fridge can dry bread out faster).
- Freeze: Slice first, then freeze in a freezer bag for up to 2 to 3 months so you can thaw slices as needed.
Best Bread Machine to Use
Honestly, it doesn’t really matter what kind of bread machine you have. We got the cheapest bread maker on Amazon that had decent reviews. I think it was under $100. Any basic bread maker will do the trick. Just make sure it has a “dough” option so it will stop once the dough is done.
Ways to Use This Bread
I also love how versatile this Bread Machine Bread is. We use it for toast, and sandwiches like our Club Sandwich or Grilled Cheese. It is also great for French Toast, and even as a base dough for rolls and other recipes. It feels like one of those recipes that makes everyday meals easier.
Using the Dough for More Recipes
We have used this exact dough recipe for all sorts of recipes. Sometimes you have to knead it with some flour to get the right consistency depending on what you are making, but it works like a charm in these recipes:
- Pani Popo (Samoan Coconut Rolls)
- BBQ Cilantro Pizza
- Caramel Monkey Bread
- Pesto Rolls
- Fry Bread
- Bread Twists
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This is the best bread I’ve ever made! So light and fluffy with just the right amount of sweetness… This will definitely be my go to recipe!” – Vicki
“Awesome, delicious, easy… followed [the instructions] to the letter. It was perfect. Love, love, love it!! My new go to.” – Jan
“First time making bread in years. This is the BEST bread EVER! No joke! So easy. Highly recommend.” – Autumn
If you have been disappointed by bread machine loaves in the past, this Bread Machine Bread method is the one I recommend trying next. Let the machine do the hard work, then finish the loaf in the oven for that soft, homemade texture everyone loves. If you make it, I would love for you to come back and leave a review or tell me how you used it. 🍞💛
Bread Machine Bread
Video
Ingredients
- 1 cup water, (very hot)
- 1 egg
- 4 tablespoons butter, (cold- not softened)
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 3 cups flour, (you can use either all-purpose or bread flour)
- 1 tablespoon quick-rise yeast
Instructions
- Place hot water, egg, butter, sugar, and salt in bread machine.
- Add 3 cups flour. Make a small well in the flour and add yeast.
- Set bread machine to "dough" for 90 minutes (1 hour 30 minutes) and start.
- When dough is finished. Pour directly into a greased bread pan. If needed, gently turn the bread or tuck in the edges so the top is smooth (it's ok if it is sticky).
- Place bread in COLD oven and set oven to 350 degrees. Set timer for 30 minutes.
- When finished baking, remove from oven and carefully remove bread from the pan.
- Place on a baking rack to cool and brush the top with butter. Place a towel over the bread or place in a plastic Ziplock bag to keep from drying out.
- Serve immediately or place in a plastic Ziplock bag to keep from drying out.
If Making Rolls:
- Remove dough from bread machine and place on a floured surface.
- Knead in a little flour if dough is too sticky to handle.
- Divide dough into 12 equal pieces. Fold and pinch into dough balls and place in a greased 9×13 glass baking dish.
- Place in a COLD oven and set to 350 degrees. Set timer for 25 minutes.
- Remove rolls from oven and brush with butter.
Equipment
- Bread Machine
Notes
- Use the dough cycle only for best results, then bake in the oven.
- Cold oven method: place loaf in a cold oven, then turn oven to 350°F and start the 30-minute timer right away.
- Dough texture matters: soft and slightly tacky is perfect. Adjust with flour or water 1 tablespoon at a time.
- Bread flour and all-purpose flour both work.
- Quick-rise yeast is easiest, but active dry can work too.
- Use a 9×5 loaf pan for a standard sandwich loaf.
- Remove from pan quickly after baking and brush with butter for a softer crust.
- Store fully cooled bread in a bag/container, or slice and freeze for longer storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wonderful, soft bread! Made this a few times & looking forward to more. I can’t believe I can make delicious bread, in just 2 hours, 5 mins prep! Thanks for sharing!
It turned out a bit denser than I’d have liked as I didn’t have quick rising yeast. It was still soft and delicious. My new go to bread! Thanks!
Loved this recipe! Do you happen to have a recipe that comes out like this using a sourdough starter? I have not found a sourdough recipe that comes out with a good texture in the bread machine. I really like using machine for everything but baking.
We haven’t done a lot of experimenting with sourdough, but it is on our list of recipes we’d like to try!
Now that I’ve prepared the dough in my bread machine (thanks for the recipe!), I’d like to bake it in a deep dish pizza, as you suggested. How should I modify the pizza recipe you linked to in order use this dough?
You should be able to just substitute this dough right in!
What happens if you continue baking in the bread machine – how and what is the quality?
You can continue to make it in the bread maker if you want to. Personally, I don’t think it comes out near as good in the bread machine. It turns out way too dry and the crust gets too hard.
Can you do this with a bread mix?
We haven’t tried that before! Let us know how it goes if you try it!
This is literally our favorite basic dough recipe! It is so delicious and extremely predictable! I’ve already made three batches in the last week and a half because my husband is very pleased.
I’ve only made a couple minor tweaks to it which I did the first time just because I was feeling it and we have continued that.
1) I add just 1/4 tsp of vanilla extract which just give it a tad bit of sweetness.
2) I bake them into rolls and after they are cooked and I paint butter on them I also sprinkle them lightly with salt. They are Soo yummy!!! Highly recommend!!!
If you refrigerate them they heat up. Beautifully!
I took this recipe to a bread tasting activity at my church and it was the best one there! Moist and not crumbly, wonderful flavor! I want to try and reduce the sugar just a little bit so that it will taste a little better as plain sandwich bread, but this is now my go to recipe!! Thank you so much! 💜
This is such a great guide and recipe! Very easy to follow. Thank you so much.
This recipe worked so well and the bread turned out amaizng! can’t wait to try it again 🙂
I’ve done this recipe exactly as the recipe states and it was perfect! It is so easy to make and I was able to make a very delicious bread. Thank you so much for sharing.
I have been making bread in my bread maker for a long time but I can’t get bread machine yeast I using regular yeast but my bread is not rising as much so the bread is denser. My question is do I put the yeast in first or do L add more at the end
For this recipe I always add the yeast right after I add the flour. I hope this helps!
If using active dry yeast, after putting the dough in the breadpan, place it in a warm area (75-85 degrees F) and let it rise for about 45 minutes before placing in the oven.
This bread is delicious. The aroma, texture, and taste are far superior to bread baked in the bread machine. I had no issues with using bread flour and active yeast for bread machines. My loaf was perfect. It tastes like those sweet Hawaiian rolls.
Followed the recipe, but I only had bread flour (2 cups bob’s artisan bread flour and 1 cup King Arthur’s organic bread flour) and bob’s active dry yeast.
I wanted to try this recipe because I don’t really love bread machine bread (though it smells nice when done).
This bread was amazing. I did the dough option, put in loaf pan, put in cold oven and baked for 30 min. Then brushed with melted butter when done. It was extremely delicious, and the texture and taste was far superior to finished loaves from the bread machine. My new way of making bread! And since this recipe uses the oven, I have a loaf in 2 hours as opposed to 3-1/2 hours.
So delicious!
Oh, I’m not sure if this makes an impact, but because I had salted butter, I only used 1 tsp of salt. My bread was perfect so not sure if that 1/4 tsp missing would have done much.
If the recipe calls for 1 tablespoon quick rise yeast, should I use 2 packets since each packet is 1/4 ounce I think…
One packet should be fine!
Thank you… I did one packet, and followed the directions as written and this bread was delicious…. Going to try the rolls now….
The rolls turned out heavenly!!! This is so easy too… Thank you
Is it ok to use active-dry yeast instead of quick-rise yeast?
You can, but you bread might have to rise a little longer than the recipe says!
Can I leave the dough in the loaf pan until I’m ready to bake it? Should I cover it? Put it in the fridge?
Yes! Just cover it with some plastic wrap and refrigerate it.
Turned out awesome. What a cool recipe. Makes the best bread for sandwiches and dough for rolls or whatever you are in the mood for. Finally something my bread maker is good for and half the time from start to finish. Will share this one for sure. The One tablespoon of the yeast you call for in the recipe is 3 teaspoons and the quick rise packets are 2-1/4 teaspoons but since I live in a high altitude the packets work out great because high altitude baking needs less yeast. Tricky getting things to come out great every time in this elevation. Thanks again for such an awesome recipe.
Can I use bread flour and bread yeast?
We’ve only tested this recipe with the listed ingredients. So, I can’t speak to how that would turn out.
I live at sea level and also went for the one packet. Perfect taste and texture but as dough was quite sticky I was unable to smooth top by tucking sides down after “pouring” into bread pan. It came out looking a bit grotesque but even if it was ugly, it was mine and I loved it. BTW, I wish that you’d clear up the yeast quantity once and for all time. Is it a tablespoon or a packet?
In the recipe it clearly states 1 tablespoon. Hope this helps!
The bread was delicious. I was doubtful about the cold oven start but it worked great. Going to make the roll today.
This turned out perfectly! I wouldn’t change a thing!!!
I love it!!!!!
Do you start counting the baking time after the oven has reached temperature or as soon as you turn it on?
Just turn it on and put in the cold oven came out so good
Since it is so hot where I live now, do you think I could use the BAKE function on my Ninja Foodie. I believe the standard is you take off 25° on the temp and reduce baking time by 10%. Has anyone done this and we’re successful?
Hi, do I add the dry yeast, or do I need to proof it first?
Thank you
You just add it dry. No proofing needed!
You start counting the baking time as soon as you turn it on 🙂
Your friend Abby DOES make the best bread! 🌟
And here’s one more really cool thing about Abby and her bread. Even though she can only make one loaf at a time in her bread machine, once a week, Abby makes this bread and gives it away!
Great girl, that Abby. ❤️
Thanks for posting this, Erica! Abby is lucky to have such good friends.
And we are all lucky that y’all share so many awesome recipes!
Well Abby is the best! We have been the recipient of her gracious bread deliveries and it ALWAYS makes my day. I am definitely the lucky one 😉