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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.
Love this recipe?
We want to hear from you! Please leave a review.
This is a follow up review because the recipe is fantastic, and I’ve learned that the dough is good for a variety of things. It can be used to make wonderful cinnamon rolls, hamburger buns, and dinner rolls. The leftover bread (if there is any) can be frozen and used later as bread crumbs. I chopped some up last week, mixed it with melted butter, and toasted it as a topping for homemade mac and cheese. Wow! I’m not a gifted cook, just a functional one, so I really appreciate simple recipes that yield stellar results. This recipe does that in spades.
Thanks so much for the follow up review! It is such an easy recipe that is so versatile, so glad you are finding so many ways to use it!
Absolutely obsessed with this bread. Tried it as rolls for the first time tonight. I want to do them for Thanksgiving, but there is so little time for everything. Is it possible to make the dough the day before? Or, at least, hours before? Thank you! Lori
If you want to make them a day ahead I would refrigerate the dough right away so you don’t get a second rise yet. Day of, I would take it out of the fridge, portion and shape them, and allow to rise a bit before baking. The dough will be cold when you take it out of the fridge so you will definitely want to let them rise before even putting them in a cold oven. Hope this makes sense!
Any chance I can just undercook them the day before and finish them off right before dinner?
I haven’t tried that before. I’m not sure if they will deflate if you do that. You are probably better off just cooking them all the way, refrigerating them and then just putting them back in the oven to warm. hopefully this helps!
I’m not usually the one to take the time to review recipes but I just had to give it a 5 stars! Ive made many bread recipes but this one is so simple… I threw the ingredients in the way it is called for except I went by a review I saw saying to cut the water to 3/4 and that worked very well. I let my machine do the dough cycle then since it’s kind of a small amount of dough I used a 4 well mini loaf pan …and it filled them nicely..baked on 350 for 15 minutes or so after letting the dough rest for 30 minutes in closed microwave. The crumb is lovely..think nature’s own butter bread soft… I’ve never found one to do that and I guess simplicity is the answer. thank you!!
Wow thank you so much for taking the time to comment and leave this great review! I love this recipe too for all the reasons you said, it’s just SO easy and it turns out perfectly every time. So glad you liked it!
I’m confused – you use the oven, not the bread machine to bake it? That might be a dumb question, but I’ve never made bread before & I just got a bread machine.
Thanks!
Yes, we have found this is the best method! The bread machine does all the rising and kneading prep, but you just can’t beat baking it in the oven!
Thank you!
I rarely post comments to recipes. But this is an exception. I have been searching for a bread loaf that is reminiscent of yeast rolls. And this is it in spades. So yummy.
I absolutely love this bread and have posted so before. I want to add a couple of hints you may want to try that work really well for me. 1, Use 3 /4 cup water. Dough is easier to handle. 2. Do you know if you wait 15 to 30 minutes to put your baked goods (no matter what they are) in the oven.
For this bread I wait 30 minutes. I didn’t think to try it with this recipe until a couple of weeks age. It raises higher and the texture is awesome. Try it!!!
I am never buying bread again. This is so much better and extremely easy to make. I took a warm loaf over to my parents, and my mom is going to dig out her old bread maker so she can start making it. Used regular yeast because I had no quick rise yeast, and it worked just fine. Followed rest of the recipe as written. I am grateful to have found this recipe. Thank you for it.
Hi Dawn – I am so glad you love this recipe! Thanks for coming back to leave such a nice comment. I 100% agree with you. I make this bread all the time and it is just SO easy. Definitely keep those bread machines close by!
What temperature should the hot water be for your bread machine bread recipe?
Around 80 degrees F!
It’s the best bread recipe, I’ve used so far, I first time making didn’t have bread flour, looked for substitute ingredient ( vital wheat gluten) to make bread flour, didn’t have that looked farther to find substitute for vital wheat gluten., I had several of those to choose from. Used it,
Still with using psyllium husk, and water. The first bread was heavier, tasting, still just looked like wheat bread, taste was good! .
Dinner rolls were amazing.
I took 1 bread dough, split into 2 bread pans. Didn’t have another bread pan. Still wonderful. And was able to share double !
Can this be frozen? To make ahead.?has anyone tried?
It was a little bit doughy when I took it out of the oven and cut a piece off. Putting it back in for a little longer.
Doesn’t seem to have enough flour in the recipe. The dough is very loose and sticky. I couldn’t even get it out of the machine pan without adding major amounts of flour… about 1/2 cup. Of course then it didn’t rise at all after that so it’s a flop. I’ve used several recipes so I don’t know what the problem is.
The first time didn’t turn out very well. The dough was very wet and sticky. I tried again but added about 1/2 cup of flour with great success. It’s probably the best homemade bread I’ve made.
We love this recipe. The first three times we made it, it worked perfectly. Since then, it seems to be rising too quickly and over proofing in the bread machine (and seems too sticky). We can’t figure out what’s going on, though we’ve tried taking it out before 90 minutes and adding extra flour so it’s less sticky. Any thoughts?
Oh, weird! Has the weather changed dramatically where you live recently? Or do you live at a high altitude?
It’s been an unusually wet winter, but I don’t think the weather’s really changed since I started baking the bread. Our bread machine dough cycle is about 2.5 hours, but I’ve been taking it out after 90 minutes (sometimes less to try to stop it from rising too much). I’ll try to reduce the water a bit and see what happens. It’s been delicious every time, even when it doesn’t seem quite right.
i found this recipe in January. I have made minimum 10 loaves. My husband and I LOVE this recipe! i have given loves to friends and family and they have enjoyed it as well. i have made the bread as directed and made a mixture of butter, cinnamon, and brown sugar, pressed the bread out and spread the combination and rolled the bread and baked according to directions. YUMMY!!!
This is the best bread machine recipe I have tried so far. The bread turned out perfectly. I can’t wait to try the cinnamon rolls. This is my new go-to recipe.
Delicious, quick never fail bread. Easiest bread I have ever made and so delightful to eat!
Made this bread exactly as it instructs. I expected disaster because of how quick and easy it is but to my surprise it was perfect! It is the only bread I bake now. . . And sometimes at the last minute! Thank you for such a delicious and quick bread re ipe.
Just made this and cut off a piece. It needs to bake longer than the 30 minutes (from a cold oven). What did I do wrong?
Do you live at a particularly high elevation? You may need to make some baking adjustments if so.
Best bread machine bread ever!
I’ve been making this bread quite a while and I really love it! It’s so fast and easy
to make and turns out great. To make it even faster and easier I put together several packets of pre-measured dry ingredients (except the yeast), and place the salt and sugar in a separate little bag which I then place in a larger bag with the 3 cups of flour. I even
cut up the 4 tablespoons of butter and keep it in a baggy in the fridge. Talk about fast!
Hello, I made your delicious bread loaf. The texture is so perfect, but mine was a tad salty. I was wondering if I was supposed to use unsalted butter?
You certainly can use unsalted butter if you found your loaf too salty!
Best bread recipe I’ve tried in years! So delicious! And easy!