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Bread Recipe for Bread Makers

This Bread Recipe is a simple yet delicious homemade loaf that you can easily make in a bread maker. This quick recipe only takes 5 minutes of preparation—soon you’ll be enjoying a beautiful white bread loaf. Also you’ll learn all the do’s and don’ts of bread making in the bread machine.
If you, like me, enjoy a good bread recipe, you’ll also like this Hoagie Roll Recipe, this Basic Sweet Yeast Dough, and my yummy Rustic Farmer’s Bread recipe!
Bread recipe made into a white loaf

Bread Maker Recipe

When I did my wedding registry way back when, one of the first things I added to my list was a bread maker so I could make my mom’s famous recipe.

I’ve made this bread maker recipe dozens of times over the years and it’s perfect every time. If you’ve never used a bread maker, this is a great basic recipe to start with. In fact, it’s my favorite one!

Making this is almost like magic—all you have to do is toss your ingredients for the bread maker recipe into the machine. Then come back a few hours later for a perfect baked white loaf! Easy peasy.

This recipe makes a 2 pound loaf. If you want to do a smaller bread maker recipe for a 1 lb loaf, simply cut the ingredients in half and choose the appropriate setting on your breadmaker.

A loaf of bread made from a bread maker recipe sliced into.

Tips for Learning How to Make Bread

If you’ve ever wondered how to make bread, this post will show you step by step exactly what you need to do to make an incredible loaf. Use these tips to ensure a perfect recipe every time:

  • Use high-quality flour. One of the best tips I can give you as you learn how to make bread is to use the best flour possible. I personally like Canadian flour or any kind of high gluten flour like bread flour (King Arthur and Bob’s Red Mill have pretty good reviews).
  • Make sure your yeast is still active. If you have an older packet of yeast, you may want to make sure that the yeast is still active. There is a simple way to do this – add the yeast that the recipe calls for and 1/2 cup of water from the overall amount along with the sugar. Stir and let sit for 5 minutes. If the mixture has not doubled or tripled in size by then, your yeast is old and you need to buy a fresh one.
  • Sift the flour. To get that ultra fluffy bread, you’ll need to aerate the flour. The easiest way to do this is to run the flour through a sifter.
  • Keep your yeast away from water until you’re ready to make this recipe. Dry yeast is activated by water. If your packet somehow gets wet before you’re ready to bake, toss it and get a new one.
  • Use the french bread setting on your machine

How to Enjoy this Bread Recipe

You can enjoy homemade bread with pretty much anything. We always have freshly baked bread in the house and consider ourselves expert bread eaters!

We love to enjoy this bread recipe with a hot bowl of soup like this Instant Pot Chicken Noodle Soup or my family’s favorite Ukrainian Beet Soup.

I also like this bread with a savory topping like this Mushroom Pate, this Multi-Cooker Farmer Cheese or this Homemade Salmon Caviar recipe.

A fresh slice of bread with some jam will do the trick too! 🙂 I recommend this Raspberry Refrigerator Jam – it’s easy to make and tastes amazing.

However you make it, I hope you enjoy this recipe!

More Bread Recipes to Try:

Bread Recipe for Bread Maker

5 from 1 vote

This Bread Recipe for Bread Maker is a simple yet delicious Homemade Bread Loaf. A quick bread recipe with just 5 minutes of preparation, with the outcome of a beautiful white bread loaf.

Author: Marina | Let the Baking Begin
Course: Bread
Cuisine: American
Keyword: bread recipe
Calories: 219 kcal
Prep Time: 5 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 25 minutes
Servings: 10 servings


  • 1.5 cups water
  • 2 tsp kosher salt
  • 1 tablespoon sugar
  • 3.5 cups flour
  • 2 tablespoons oil
  • 2 teaspoons instant yeast (see note for adjustment if using active dry yeast)


  1. Put the ingredients into the bowl of the bread maker, in the order, they are listed. Turn it to either 2 hours 20-minute cycle or the 3-hour bread cycle for a 2 lb loaf.

    As the dough starts kneading keep an eye on the process the first 5-10 minutes making sure that the dough has formed into a soft, round ball. If for some reason the dough looks very lose after all flour has been incorporated add a little bit more flour, 2 tablespoons at a time, until until it forms into a ball. Note the amount of flour used to form the ball and next time add that amount from the begining, which will prevent the need to open the lid.

    See notes for best practice when baking Bread Machine bread.

  2. When ready, remove and allow to cool completely on a cooling rack before eating.

Recipe Notes


  1. If using active dry yeast (instead of instant yeast) switch salt and yeast places of addition order. Salt will inhibit yeast's activity, so you do not want them in direct contact. 


Pro tips: 

  1. It is best not to open the lid while the bread maker is running. Opening the lid will cause the heat to escape and thus make it less than optimal temperature for rising. But, if need be opening the lid during mixing is OK. 
  2. Absolutely do not open the lid once the baking cycle has started. This can cause the dough to collapse (from the sudden heat temperature change) and the bread will be heavy and dense. 
Nutrition Facts
Bread Recipe for Bread Maker
Amount Per Serving
Calories 219 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 236mg10%
Potassium 64mg2%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Calcium 8mg1%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Dee Dee Krebs

    This is the second time to use this receipe. Once again, after waiting patiently for my bread to be done, to my disappointment, the bread rose and fell. The dough fell out of the container. What went wrong?

    · Reply
    • Hi Dee Dee,

      It sounds like the bread is removed before it has a chance to completely cook through. Here’s what I would do:
      1. check and make sure you’re using a 2 lb bread setting. If you’re using a 1 lb bread setting and baking a 2 lb loaf it might not have enough time to complete baking.
      2. make sure that your bread maker bread container is capable of fitting a 2 lb loaf and is not instead a 1 lb loaf capacity.
      3. Check and make sure you’re using 2 teaspoons of yeast as opposed to 2 tablespoons of yeast which will expand the dough unnecessarily large, and it will deflate after being removed since there’s not enough gluten structure to support that much expansion.
      4. while the bread is being kneaded (in the first 10 minutes) make sure that the dough forms a soft, round ball. If it does not and instead looks very loose, add a little bit more flour at a time until it has formed into a dough ball.

      Hope these tips will help you to bake a nice loaf of bread next time!

      · Reply
  • Isabel de Klerk

    Awesome recipes.
    Live them.

    · Reply
  • Marlene

    I’m a little confused. I always thought you were not supposed to mix the yeast near the salt, as salt kills the yeast. Are we to put the ingredients in this order, or in the order recommended by the bread maker manufacturer?

    · Reply
    • You can do either/or, but you will not see much of a difference since the yeast is dry and it doesn’t get activated until it gets wet by the water.

      · Reply
  • Alla

    I don’t have a bread machine but have KitchenAid mixer and I followed your recipe portions. Bread came out fantastic! Thanks so much! I let yeast rest for a few minutes in the warm water (Actually added a splash of milk too) and then slowly added it to the half of the flour and then mixed in the rest. Kneaded for a few minutes, rested for an hour (until doubled in size), punched a bit and formed the loaf, let it rest for another hour in the loaf dish. Baked 15 minutes at 400F and then 30 minutes at 350F. Cooled down completely! Very very good sandwich bread!

    · Reply
  • northernpointoflife

    Just made it. I used 2 tbs. Of coconut oil and 2 tbs. Of fresh ground flax seed instead of oil. Turned out perfect.

    · Reply
  • Rose

    Wow! Thank you! I’ve followed this recipe 3 times with excellent results! I don’t know how many recipes I’ve been through just to get a decent loaf of bread. This one is so flavorful, moist, and perfect for our sandwiches or bread as a side for our dinner. Thank you for posting this recipe!

    · Reply
    • That’s great Rose! Our family has been using this recipe for the last 14 years and we love it just as much! Thanks for your feedback!

      · Reply
  • ERica

    Do you use bread flour or all-purpose flour?

    · Reply
    • I only use all purpose flour 🙂

      · Reply
  • Lena

    Is this recipe for 1.5 or 2 pound loaf? Also what setting should I choose on my machine – French bread or basic?
    Thanks! Yours looks so fluffy mine is always dense, I do sift the flour but nothing helps no matter what. I want to try your recipe…

    · Reply
    • Hi Lena,

      If your bread always comes out dense it is most likely not the recipe, but your flour or yeast. To find out if your yeast is still active, add the yeast that the recipe calls for and 1/2 cup of water from the overall amount and the sugar. Stir and let sit for 5 minutes. If it has not doubled or tripled in size, your yeast is old and you need to buy fresh ones. There have been instances where I bought old yeast, so make sure to check your freshly-bought yeast as well. Another thing that could cause a dense loaf is not very good quality flour. I’ve had trouble with this one as well. There was a year when all the Canadian flour (which is deemed the best) was producing very heavy and dense breads. Since the same recipe was producing good loaves before, I knew that it was caused by the flour and not the recipe.

      The given recipe is for a 2 lb loaf. I use the french bread setting.
      Hope this helps 🙂

      · Reply

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