Best Bread Machine Bread

2,138 Reviews 101 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    3 h
Recipe by  SHECOOKS2

“This recipe is easy and foolproof. It makes a very soft and tasty loaf of bread with a flaky crust.”

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Adjust Servings

Original recipe yields 1 - 1 1/2 pound loaf



  1. Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

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Reviews (2,138)

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I saw the comments about the loaf's tendancy to fall and would like to suggest adding about 1/2 tsp more salt into your machine when you bake the bread. Salt regulates yeast activity and strengthens dough structure. Too little salt can cause the dough to rise rapidly and then fall. I've seen that for 2 1/4 tsp (.25 oz) of bread machine yeast, the general salt amount is 1.5 tsp. I made this recipe with the extra salt and it turned out really well. It is the best loaf of white bread I've gotten from my machine so far -- and it rose really high (it had me slightly concerned it might over rise). But it was a beautiful loaf in the end.



This recipe flies in the face of conventional wisdom. It says to place the yeast in the water for 10 minutes before adding the flour! My bread machine instructions, "Electric Bread" cookbook, and even the bottle of yeast said to not allow the yeast to touch the liquid in advance. They all recommend adding water first, then the flour mixture, and yeast on top of that. Well, what do I have to lose? I tried this recipe the way it was written, and for the first time ever, I had a light fluffy loaf that rose to the top of my machine! Never has a loaf of bread made from scratch turned out this well. Thank you!



This was the best bread that ever came out of my bread machine yet. On my 2nd loaf, however, I made a few changes: I used 3 Tablespoons sugar and reduced the yeast to 2 teaspoons instead of the 2 1/4 teaspoon measurement that is in the 1 packet that it calls for. This reduced the rising just enough so that the slices near the top of the loaf weren't as "airy" thus, held up better during slicing. Also, instead of using 3 cups of white flour, I substituted 1/2 cup of whole wheat flour and 2 1/2 cups of white, and the result was a lovely, soft, very light white/wheat bread with a flaky crust, perfect for sandwiches! This recipe has become a favorite!

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Amount Per Serving (12 total)

  • Calories
  • 174 cal
  • 9%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 27.1 g
  • 9%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet



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