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.
How do you drop an egg in VERY HOT WATER and it not be at least a partially cooked scrambled egg in your bread? (Yuk)Also is the purpose of dropping cold butter in the hot water to melt it before kneading begins? I find your method intriguing and would love to try it but I am
skeptical about the results of beginning with dropping an egg in hot water.
You don’t want the water to be boiling, just as hot as your tap water will get. When you put it in the bread machine it cools the water almost immediately until it is just very warm. I have never had the egg cook because of the water. And yes, the water is warm enough that it will melt the butter.
But I would never use tap water for bread, I don’t even use tap water making noodles most times. Very hot water is boiling to me. I want to know why make the dough in the bread maker and not just let it cook the bread? Is there a reason it’s better to place it in the oven?
In this case you can boil the water and then allow it to cool until it is only very hot, not scalding. I responded to your last comment with my reasoning for baking it in the oven, but if you would like to keep it in the bread machine, you can. If you read through the comments, hundreds of people have had success with this recipe. If you are wary of it you can absolutely bake it your own way or make a bread recipe from your bread machine’s manual.
hello
first timer making this bread . i used bread flour i hope i am doing it right.
i am worried ..
Bread flour is fine! I hope your bread turns out great!
I’ve been wanting to dust off my bread machine and this recipe was perfect! The texture was perfect and it tasted better than store bought! A lot of people have commented on it being baked in the oven rather than the machine. I baked mine in the machine because I didn’t have a bread pan. It comes out perfect as far as texture and taste but the size is made for Hungry Jack! The loaf is significantly larger than a “normal” loaf of bread. My husband and I were able to share a sandwich because the slices were so big. I cut the slices in half and put garlic butter on them and put them in the air fryer on 370 for about 7 minutes. Perfect garlic bread! I have since bought a bread pan and plan on making another batch today and baking it in the oven. I would like to only cook half the dough though since it’s just my husband and I. Would I be able to keep the other half in the freezer for future use?
I would suggest baking the bread and then putting it in the freezer. If you freeze the dough, you will have to thaw it and then let it fully rise before baking. We haven’t tested this recipe for freezing the dough so I can’t say for sure.
Why would say bread machine bread and referring to bake it in Pan. This is misleading for first time bakers
The far majority of this recipe is done in the bread machine. The mixing, the rising, the kneading… you use a bread machine for all of it. You can absolutely keep the dough in the machine and have it bake in there if you would prefer. It just doesn’t come out near as good. I have never baked a bread in the bread machine that comes out as good as this recipe and I have made dozens of them. Again, it is totally up to you.
But what makes it different? Thank you for your answers. Is it less dense or what? I don’t have a bread pan and as a new baker I would’ve just trusted the recipie was actually for the bread to be cooked in the bread maker also not that it’s going to go into the oven. I wouldn’t understand what settings to use for the bread maker vs oven. (Instructions lost a long while back).
Reminds me of when I read a recipe that’s listed as taking ten minutes butin reality you have to spend half an hour just prepping, perhaps waiting for something to rise etc. It feels deceptive.
Hi Lisa- Every time I have baked bread in the actual bread machine, the crust is dense and dry. I think it bakes too close to the heat source in the bread machine for it to actually bake right. You can absolutely bake it in the bread machine if you would prefer. It will still be a decent bread, just not as good as if you transfer it to the oven.
🤦🏼♀️
Is that all purpose flour or bread flour??
You can actually use either one. I have had success with both.
I love this recipe! I’ve been making it every week. Is there a variation that would work to use whole wheat flour instead? Or even half and half?
Yes, just make sure that it is whole wheat bread flour.
This recipe was quick and easy. It had great texture and taste.
So glad to hear you liked it!
I am looking for a bread without a lot of sugar in it would it still be the same if I left the sugar out? Has anyone tried leaving the sugar out?
I haven’t left the sugar out so I can’t say for sure. If you read through the comments, some people have used honey instead. Is this something that could work for you?
You actually need sugar for the yeast to activate I have a recipe for machine low sugar
1cup warm water ,1/4 oil,1pk active yeast,2tablespoons sugar 1teaspoon salt,3cups flour all in bread machine
It’s delicious try it in the bread machine
I did on accident and it tasted good!
Im unsure what im doing wrong. I did this exact recipe twice. Once using bread flour, once using All purpose flour. It falls apart when I cut into it. Some parts seem to not be cooked all the way through. Im unsure what im doing wrong.
This is definitely unusual since this bread usually comes out just right every time. It could be an elevation issue or an oven issue (have you checked the accuracy of your oven?) If it’s not cooked all the way through, you can cover it with foil and bake another 5 minutes or until it’s cooked through all the way.
Came out sooo soft and delicious. I am very pleased with this recipe so thank you!
You are very welcome! So glad this bread turned out so well for you!
This is my go to recipe for my bread dough! It always turns out perfectly and I have been making bread since I was very young.
Glad this is a winner for you! I love how the bread machine gets the dough just perfect. Totally foolproof!
i have a question: why would you use an extra pan when the ingredients are already in the machine that can bake the bread?
I haven’t tried that before but you certainly can. I don’t like how the bread bakes in the bread machine. It doesn’t come out right no matter what I try. My bread machine pan is more vertical than wide so the bread comes out looking kind of boxy instead of a traditional loaf.
I was very skeptical of this recipe, but decided to try it anyway. It is so simple and so good! It literally is so easy, you just throw the ingredients in and push start on your bread machine. I have always preheated my oven, but I followed her instructions and did not. 30 minutes later a perfect loaf I have made this several times and every time it comes out perfect thanks for a great recipe. This is a new family favorite.
I am so glad this recipe was a hit for you! Thanks for taking the time to come back and leave such a nice comment. And thanks for the 5-stars!
What size loaf pan did you use?
I use a standard loaf pan which is 8 ½ x 4 ½ x 2 ½ inches.
My family called this “all time”
Love this recipe and make it multiple times a week! if I’m making multiple batches, can I refrigerate dough until ready to bake? (specifically rolls) and then bring to room temperature before baking?
Absolutely! After the dough cycle, shape into rolls and refrigerate up to 24 hours, making sure the rolls are covered they don’t dry out. Let sit at room temp 30–60 minutes before baking. Hope this helps!
Can this be baked in Dutch oven in oven, instead of in bread pan
I haven’t baked this in a Dutch oven before so I can’t say for sure. I’m not sure how I would adjust the time and temperatures to accomodate a Dutch oven. It might take some experimenting. If you try it, let me know how it turns out!
I had big doubts this would actually work and turn out. I also have always disliked the taste and texture of bread machine bread. Very hot water? Sugar? Cold oven? I was thinking this is never going to work. MAKE THIS NOW! I was very wrong. I followed the recipe exactly. It is an amazing loaf of bread! Soft, light, fluffy, and very tasty! Thanks Erica for such a great recipe.
Thanks Brandi! I’m glad you trusted it enough to give it a try. Thank you so much for letting us know it was a success for you. 🙂
Thank you so much for this recipe! It is delicious! Finally a bread my boys want to make a sandwich with. They love it and I’m happy to give them a healthier version of “white bread”. The consistency is perfect!
Yay! So glad this was a hit with your boys. It’s always an extra win when kids approve haha
The entire purpose of a read machine os to not have to use the oven. This is not a true bread machine recipe a d should not be labeled as such.
You can definitely use it to run the full cycle. The bread machine is the only kind of machine that will mix, time, and allow the dough to rise and it is needed to complete this recipe. It is just finished off in the oven. However, if you want to have it also bake the bread, by all means, allow it to bake the bread, it just won’t come out as nice as when it is baked in the oven.
What kind of flour? Bread? AP? Does it matter?
Honestly I just use AP flour and it works great! I’m sure bread flour would be great too. 🙂
Love this recipe. I am wanting to make it in my 2.2 Pullman loaf pan. In order for the pan to be full would you recommend increasing the recipe to 1.5 what it is or doubling?
I had to look this up because I wasn’t sure. A 2.2-pound Pullman loaf pan can hold approximately 2.5-3 pounds of bread dough.