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Bread Machine Recipe
This bread machine recipe turns simple pantry staples into soft, golden homemade bread with a crisp crust—no kneading required and an easy recipe for busy mornings.
Ever since I was a teenager, waking up to the gentle whir of my bread machine and the scent of fresh baked loaf has felt like a warm hug. This loaf is a classic white-and-whole-wheat hybrid, designed for sandwich making, morning toast or simply tearing apart right out of the pan. You’ll love how the machine does all the work—mixing, kneading, rising and baking—while you sip your coffee.
You know what? According to Google Trends, searches for “bread machine recipe” spike by over 20% in early fall, when people crave that cozy, homemade vibe. I bake this loaf most Sundays for family lunches, pairing it with a pot of soup or a simple salad.
What makes it special and a bit healthier is the oats and a touch of olive oil—just enough to give you a tender crumb and a subtly nutty flavor. Feel free to swap in whole-grain flour or seeds if you like; I’ve noted my favorite tweaks below.
Why You’ll Love This Recipe
• No kneading or hand mixing—your bread machine does the heavy lifting.
• Soft crumb meets crisp, golden crust—every single time.
• Ready in under 3½ hours—set the timer, come home to fresh bread.
• Easily customizable: white, whole wheat, or seed-studded.
• Uses simple ingredients you probably already have on hand.
• Budget-friendly loaf: under $1 per loaf when you bake at home.
• Dials in perfect hydration—no dry or gummy spots.
• Ideal for sandwich making, toast, or tear-and-share family moments.
Ingredients
• 1 cup (240 ml) warm water (110 °F/43 °C) – test with your wrist for warmth.
• 2 tablespoons (30 ml) olive oil (extra-virgin for flavor, or light olive oil).
• 2 tablespoons (25 g) granulated sugar (honey or maple syrup works, too).
• 1½ teaspoons (9 g) fine salt (sea salt or kosher salt is great).
• 2 cups (240 g) bread flour (King Arthur or Bob’s Red Mill).
• 1 cup (120 g) whole wheat flour (sub with white whole wheat if preferred).
• 2 tablespoons (15 g) quick oats (rolled oats can work—pulse them once).
• 2 teaspoons (7 g) active dry yeast (instant yeast also works; skip the extra proofing time).
Tips on choosing and prepping:
– For best results, weigh your flours on a kitchen scale.
– Let your water rest off the boil for a minute—too hot and you kill the yeast.
– If you’re out of oats, a tablespoon of ground flaxseed adds a similar nutty note.
Directions
1. Add liquids first. Pour the warm water into your bread machine pan, then the olive oil. This layering helps the flour stay dry until the mixing cycle starts.
2. Sprinkle in sugar and salt on opposite corners—this keeps salt from hitting yeast prematurely.
3. Add flours and oats. Gently level the top with a spatula so you’ve got a flat surface—no pockets of dry flour hiding under the dough ball later.
4. Make a small well in the center of your flour mound and add the yeast. If using active dry yeast, let it bloom for 5 minutes until foamy. If using instant, simply pour it in.
5. Close the lid and select the “Basic” or “White Bread” cycle on your machine—light crust setting if you prefer a paler loaf.
6. Press “Start.” Let the machine knead, rise and bake—around 3 hours total on most 1.5-pound loaf settings.
7. When the cycle ends, use oven mitts to remove the pan—watch out, it’s hot! Invert the loaf onto a cooling rack.
8. Cool at least 20 minutes before slicing. This resting time lets the crumb finish setting up—you don’t want gummy slices.
Servings & Timing
Yield: One 1.5-pound loaf (12–14 slices)
Prep Time: 10 minutes
Machine Cycle Time: ~3 hours (knead, rise, bake)
Cool/Rest Time: 20 minutes
Total Time: ~3 hours 30 minutes
Variations
• Garlic-Rosemary: Add 1 teaspoon garlic powder and 1 tablespoon chopped fresh rosemary.
• Sweet Cinnamon Swirl: Swirl in 2 tablespoons cinnamon-sugar mix before the last knead cycle.
• Seeded Crunch: Sprinkle 2 tablespoons each of chia, flax and pumpkin seeds atop the dough.
• 100% Whole Wheat: Swap all bread flour for whole wheat; add an extra 2–3 tablespoons water.
• Cheesy Jalapeño: Fold in ½ cup shredded cheddar and 1 minced jalapeño at the second knead.
Storage & Reheating
Store cooled slices in a zip-top bag at room temperature for up to 3 days. For longer life, freeze slices in a single layer on a baking sheet, then transfer to a freezer-safe bag—lasts 2–3 months. To reheat, pop a frozen slice into the toaster on medium heat; fresh-baked aroma restored in minutes. Make-ahead tip: Bake loaf, then slice and freeze—grab one slice at a time for breakfasts on the go.
Notes
• Water temperature matters: too hot kills yeast; too cool slows the rise. I learned that the hard way when I used just-off-boil water and ended up with a flat loaf.
• If your dough sticks to the paddle, a quick spray of nonstick oil on the paddle edge prevents mishaps.
• On humid days, add 1 teaspoon extra flour; on dry days, a splash more water keeps the crumb tender.
• My favorite brand of yeast is SAF Instant—consistent, reliable, low fuss.
FAQs
Q: Can I make this recipe gluten-free?
A: You can try a gluten-free bread flour blend, but expect a denser crumb; add xanthan gum per package directions.
Q: Why is my crust too dark?
A: Switch to a light or medium crust setting, or tent the loaf with foil for the last 10 minutes of baking.
Q: My bread comes out gummy—what went wrong?
A: You may have sliced it too soon—always cool at least 20 minutes so excess steam escapes and the crumb firms up.
Q: Can I double the recipe?
A: No need—most bread machines cap at 2-pound loaves; follow your machine’s max capacity to avoid overflow.
Q: How do I adjust for high altitude?
A: Decrease yeast by ¼ teaspoon and increase liquid by 1–2 tablespoons; allow a slightly longer rise time.
Q: Is it okay to use honey instead of sugar?
A: Yes—swap in equal weight of honey, reducing water by 1 tablespoon to balance hydration.
Conclusion
This bread machine recipe delivers fresh, soft, golden homemade bread with zero kneading—and only a handful of simple ingredients. Whether you’re a busy parent or a novice baker, you’ll appreciate how reliable your machine can be. Give it a try, leave a comment to let me know how it turned out, and don’t forget to explore more easy baking recipes right here on my blog!
Bread Machine Recipe
Ingredients
- 1 cup warm water 110 °F/43 °C
- 2 tablespoons olive oil
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons fine salt
- 2 cups bread flour
- 1 cup whole wheat flour
- 2 tablespoons quick oats
- 2 teaspoons active dry yeast
Instructions
- Pour the warm water into your bread machine pan, then the olive oil.
- Sprinkle in sugar and salt on opposite corners.
- Gently level the top with a spatula so you’ve got a flat surface.
- Make a small well in the center of your flour mound and add the yeast.
- Select the “Basic” or “White Bread” cycle on your machine.
- Let the machine knead, rise, and bake—around 3 hours.
- When the cycle ends, remove the loaf and cool before slicing.
