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A loaf of bread with two slices cut sits on a wooden board; a jar of red jam with a spoon is in the background on a marble countertop.

Basic Bread Machine Bread

Author: Jessica Haggard
Add a handful of pantry ingredients to a bread machine, walk away, and come back to a soft, fluffy loaf of fresh homemade bread. This all-purpose bread machine bread is the perfect beginner loaf and the kind of recipe you'll want in your backpocket for making everyday toast and sandwiches.
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Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes
Course Bread
Cuisine American
Servings 1 loaf
Calories 2680 kcal

Ingredients
 
 

  • 1 ⅓ cups water
  • 1 tablespoon salt
  • 2 tablespoons granulated sugar
  • ¼ cup vegetable oil
  • 4 ½ cups bread flour
  • 1 ½ tablespoons bread machine yeast

Instructions
 

  • Add the water, salt, sugar, vegetable oil, bread flour, and yeast to the bread machine pan in that exact order.
    Bread machine pan containing flour and dry yeast, ready to be mixed for baking.
  • Place the pan in the machine, select the basic bread cycle for a 2 lb. loaf, and choose your crust color. I go with light.
    A loaf of freshly baked bread with a golden-brown crust sits on a wooden cutting board, partially visible on the sides.
  • Let the bread cool for at least 15 minutes before slicing. Cutting in too soon makes it gummy in the middle.
    A loaf of bread with two slices cut sits on a wooden board next to a jar of red jam and a striped cloth on a marble counter.

Notes

Double-check that the bread machine paddle is attached securely before you add anything so you don't end up with a solid brick of bread.
If your loaf sinks in the middle, you probably used too much liquid, so try reducing the water by 1 or 2 tablespoons next time.
Serve: Enjoy it toasted with your favorite spreads, or pair it with eggs and sausage for breakfast. It also works well alongside a hot bowl of soup for lunch, or as a substitute for sandwich bread.
Store: Keep at room temperature in an airtight container for up to 3 days. Avoid the fridge, as it dries the bread out. For longer storage, slice the loaf before freezing so you can toast individual slices straight from the freezer.

Nutrition

Calories: 2680kcalCarbohydrates: 441gProtein: 77gFat: 66gSaturated Fat: 10gPolyunsaturated Fat: 35gMonounsaturated Fat: 14gTrans Fat: 0.4gSodium: 7006mgPotassium: 931mgFiber: 19gSugar: 26gVitamin A: 11IUVitamin C: 0.1mgCalcium: 102mgIron: 6mg
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