We may earn a commission when you click on the affiliate links in this post.
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.
Love this recipe?
We want to hear from you! Please leave a review.
Are there adjustments to be made for bread machine baking on the account of elevation and humidity within the house? My question stems from 3 failures from too dry to too wet when following recipes and pre-sets on machine. I’m at 7000’ and house humidity is usually always under 30% (often around 5%)… Any help with this would be greatly appreciated as wasting materials is quite undesirable!
Thank you,
Craig G
I am not knowledgeable on this subject, but I found some helpful information on the web at: https://www.thespruceeats.com/how-do-i-adjust-bread-machine-recipes-for-high-altitude-908823
Would this work with gluten free flour?
Yes. You would need a really good cup for cup flour blend. I like the Namaste GF Flour brand that you can find at Costco.
The BEST dough ever because it makes the most delicious rolls! I have saved this recipe to use over & over again, and it always turn out perfectly! Sooo yummy!!
The best bread mix ever .comes out perfect every time.
This is, without question, the best bread machine recipe I have ever tried. No kneading, cold butter, put the dough in a cold oven? It just ran counter to every other recipe I’ve tried. But it just works beautifully. And I found that the bread does not dry out as quickly as other recipes have tried. Thank you for this.
Best bread recipe by far! Did find the dough a little sticky when checking it, so I added a tablespoon at a time of flour until it was as sticky. I also used bread flour & I don’t know if that would have anything to with the stickiness. Was very leery of proofing the bread that way, but wow, I was pleasantly surprised!
At what temp do you consider very hot for the water?
The best temperature for water to mix with yeast is 38 C or 100 F. Hope this helps!
Have not used this recipe yet but I will be using it soon.
Loved loved this recipe. Making another 🍞right now. We had it fresh the first day. I’ve been making toast with the rest.
I have not used your method yet, but do we really throw an egg into hot water?
It is hot, but not boiling, so yes! We do!
I love this bread recipe. So much that I would like to make a really large batch and multiple loafs at one time. Have you ever made this dough without the bread maker to allow for a bigger batch? Any tips on how to go about this? I’ve never made bread without my bread maker.
This bread turned out delicious!!!! Perfect taste, beautiful crust and so easy using the bread machine for the dough. Only had active dry so used 1/4 more yeast and activated it fully before adding all ingredients. Made french toast with it the next day and it was perfect!
Thank you, I have found my go to bread recipe! 🤗
The bread came out great! But the dough did not come out the way it does in your pictures…it was really wet and I scraped out the pan with a spatula…any idea why? Too much water?
Huh, that’s strange! I haven’t had it turn out wet like that before. Did the bread come out dense?
I just made the best bread I’ve ever made and this was the recipe. I love the sweet, buttery taste and it was so easy. I’m going to start making bread for family and friends. I can’t tell you how happy I am and how much I enjoyed this bread recipe…Thanks so much
I’m thrilled you loved this recipe! Thank you for your comment!
I have always had problems making bread in my bread machine. It never bakes long enough. This recipe was just great! From now on will be my go to bread recipe!
I made this recipe exactly as written even though I was skeptical about the baking instructions. It came out perfectly. My husband and I both feel this this is the best bread I have ever made. It is easy to make, the texture is not too heavy and crust was perfect. Thank you for sharing. #1 on our list.
So glad I found this recipe. My bread maker died a few weeks ago. It was a Toast Master that I had for over 25 years. It made the most amazing bread. So, I got a new machine by Cuisnart. I used the same recipe and was very disappointed. The taste was very different and the crust was much darker even on the light setting and very hard. I like a light and soft crust. And, I loved the taste that my old machine made. Your recipe is very close to it. I am so glad I found your recipe. Baking it in the oven was wonderful. I have made my old recipe for many people as gifts. Now I am looking at buying a pan from William Sonoma to make perfect rectangle bread loaves for sandwiches. Thank you.
Yesterday, I had a serious yen for fresh hot rolls. So, I made this dough in my Amazon Basic 2 pound bread machine. But literally just as it was done, our power went off for a few hours, so no oven was available and I had to refrigerate it overnight. It continued to rise even in the refrigerator. What would be the best method for making rolls from this refrigerated dough? Should I let it set out until it becomes room temperature again before shaping and placing the rolls? Should I preheat the oven instead of baking in a cold one? thanks for any advice.
I think you could shape them right out of the fridge and then let them rise to room temp. Sorry your power went out! Hope everything is okay!
So glad I found this recipe site! Today I tried the bread machine and then the oven and it came out perfectly! The only change I made was to use bread flour, which I sifted. I am going to try the rolls next…excited to have bread in half the time it would take by using the bread machine for the whole cycle. Thank you for sharing with your readers.
My aunt has a bread machine from years ago. She said it was a fad. But when I tried this recipe in her machine… we laughed and said we’re ready for bread machines to come back into style again! SO SO good. And so easy to make.
Such a comprehensive post on how to use a bread machine, thanks for the great info!