Best Bread Machine Bread Recipe

I was thrilled to discover this recipe as I cannot consume milk or eggs. I have been using it for several months now and bake an average of 6 loaves of bread per week with it. My family absolutely loves this bread - it is by far the best homemade bread we have come across for making sandwiches. Even our 9-year-old requests plain slices of this bread! We have completely stopped buying bread from the store. I was pleased to learn that making slight modifications still results in a successful loaf. For example, I substituted regular yeast for the bread machine yeast, and it worked wonderfully - no need for expensive yeast anymore! To make it healthier, I opted for olive oil instead of vegetable oil, which turned out fantastic. Sometimes, I add a cup of oatmeal with a tablespoon of gluten, and it enhances the bread even more. If you experience the bread rising too high and then collapsing (we had to switch to a bread machine that produced 1-pound loaves for a period and had to experiment), gradually reduce the water by 1-2 tablespoons until the issue is resolved. I plan to experiment with adding a sourdough sponge to it soon, and inspired by another reviewer, I will also try using beer instead of water.

This recipe is a fantastic starting point for homemade bread. I made a few tweaks to accommodate my family's preference for whole wheat. Here's my modified recipe for a 2-pound loaf: Ingredients: - 1-1/3 cups warm water (about 115°F) - 3.5 tsp bread machine yeast - 1/4 cup sugar - 1/3 cup oil - 2 cups bread flour (must be bread flour for best results) - 2 cups whole wheat flour - 2 tbsp gluten (or 1 tbsp per cup of whole wheat flour) - 2 tsp salt - 1/4 cup dry milk powder (for a flaky crust) Follow the instructions from the original recipe but I prefer baking it in the oven. The dough cycle on my bread maker is a bit long at 1.5 hours with bread machine yeast since the final cycle is for rising, but I prefer that step in the bread pan. When the final pulse cycle approaches (around 50 minutes into the dough cycle for me), remove the dough, shape it into a loaf, place it in the pan, and let it rise for 30 minutes. Bake at 350°F for approximately 25 minutes until the top is a rich brown color. Allow the bread to cool completely before slicing. To soften the crust, I like to spread a little butter on it; however, if you prefer a crunchier crust, skip this step. After trying numerous recipes, I can confidently say that this is the best basic bread recipe I've come across. It's ideal for sandwiches, French toast, or any use you'd typically reserve store-bought bread for.

This recipe for bread machine is absolutely amazing! It turns out perfectly every single time. Huge thanks to Karen for sharing this. I've been using my bread machine daily ever since. I did make some adjustments to the recipe because I didn't have bread machine flour or packaged yeast, so I used regular white flour and 2 teaspoons of quick rise yeast, and it turned out fantastic!

I have made this recipe multiple times now and have made a few adjustments along the way. I found that using 8 ounces of water was not sufficient, so I now use around 8.4 ounces (measured with a scale) which works better for me. I also use a combination of 2.5 cups of bread flour and 0.5 cups of all-purpose flour to achieve a softer texture. I prefer not to have the cube-shaped bread that my bread machine produces, so I mix the dough in the machine but bake it in a bread pan in the oven at 350°F for approximately 30 minutes. I've tried letting the dough rise in both the bread machine and in a low-temperature oven, and the results are pretty consistent either way.

Review Rewritten: I have been baking bread for years, and this bread recipe is truly outstanding. Thanks to my Hamilton Beach bread machine, I was able to skip the manual mixing and kneading, saving me a lot of time and effort. Although I hadn't used my bread machine in a while due to not liking the shape of the bread it produced, using the mix and rise setting and then shaping the dough myself in a regular bread pan worked wonders. The flavor and texture of the bread turned out exceptional. I used a mix of Hayden Mills organic non-GMO bread and all-purpose flours, as well as honey instead of sugar, which enhanced the taste. I plan to make this bread regularly from now on. It's definitely a winning recipe!

I substituted 1 cup of regular flour with 2 cups of bread flour for this recipe. I used the dough cycle on my bread machine and then let it rise again in a loaf pan before baking it at 350°F for 30 minutes. The result was perfect! I will definitely make this recipe again. I particularly enjoy the appearance of the bread baked in a regular loaf pan.

I've finally found a bread machine recipe that creates wonderfully dense bread! For those using jar bread machine yeast, remember that 1 packet equals 2 1/4 teaspoons. With my Hamilton Beach Bread maker, I've found the perfect combination for a delicious loaf: Basic setting, 2 lbs, and medium crust. The result is incredibly soft and fluffy bread that has become my new favorite!

Super easy to make - perfect for beginners with a bread machine! My granddaughters adored it, and now I bake it for them regularly instead of purchasing bread from the store. I can also use organic ingredients, making it a healthier option for them. MAHA! (Making America Healthy Again!) Thank you so much!

This was my first attempt at making it and the result looked just like the picture. I set the bread machine to white bread, selected a 1 1/2lb loaf size, used a single 8g packet of instant yeast, and followed the instructions to the letter. Thank you for the fantastic recipe!

Even when I'm in a hurry and accidentally put the ingredients in the wrong order, this product still works like a charm. It's incredibly easy to use and I rely on it every single time.

I have found a new go-to bread recipe with some personalized tweaks. I opted for 1 tablespoon of sugar instead of 2, added 2 extra tablespoons of water for the strong flour, and used 1.5 teaspoons of salt which is crucial. I used a very high-quality bread flour from Canada (Marriage's) and found that I probably only needed 1 extra tablespoon of water, possibly none. The bread was slightly undercooked in the center when I first took it out of the pan, so next time I'll leave it in longer. I activated active dry yeast (not instant) by combining it with water and flour or sugar to wake it up, so the order of ingredients in this recipe made perfect sense to me. I have never experimented with instant yeast and don't use a bread machine often. One mistake I made was applying a light oil mist to the sticky dough before the second rise, resulting in a chewier crust. The end result was not ideal for sandwich bread due to my water adjustments, but it made outstanding toast with lovely air pockets and a solid structure, except for the very center. It reminded me of Arnold's Toasting White bread from the past. This recipe is a keeper, but feel free to make your own tweaks.