Bread Machine Recipe: Soft, Fluffy Homemade Bread Without the Fuss
This Bread Machine Recipe creates a classic white loaf that’s tender inside, golden-crisp outside, and perfect for sandwiches or cozy toast—no fuss, just homemade joy.
Ingredients
- 1¼ cups water warm (110°F/43°C) – use filtered water for best yeast bloom.
- 2 tablespoons granulated sugar (or honey for a touch of floral sweetness)
- 1 teaspoon fine sea salt (reduce to ¾ tsp for low-sodium)
- 2 tablespoons unsalted butter softened (coconut oil works too)
- 3 cups bread flour (substitute up to 50% with whole wheat for a nutty bite)
- 2¼ teaspoons active dry yeast (instant yeast is fine—just skip the proof step)
- 1 tablespoon wheat germ for extra fiber (optional)
- 1 tablespoon poppy seeds or sesame seeds for topping (optional)
Instructions
- Wipe out the bread pan, then insert the kneading paddle. Ensure it’s snug—no rattles!
- Pour warm water into the pan, then sprinkle in sugar (or honey) and softened butter.
- Sprinkle the flour evenly over the water, add salt, and toss in optional wheat germ.
- Make a small well in the center of the flour and pour in the yeast.
- Lock the pan into the machine, select the “Basic” or “White Bread” cycle, and choose your crust setting.
- Let the machine knead, rise, and bake for about 3 hours total.
- Around 10 minutes in, open the lid and check the dough shape. Adjust if needed.
- Allow the machine to complete the baking cycle while you clean up.
- When done, carefully remove the loaf and let it rest for at least 20 minutes before slicing.
- Enjoy the soft interior and crispy crust of your homemade bread.
Notes
Dough texture matters: aim for a slightly tacky ball—too wet and it’ll stick; too dry and you’ll end up with a dense crumb. Water temperature is key: 110°F feels just like a warm bath. For a softer crust, brush the hot loaf with melted butter. Seasonal tweak: in autumn, stir in canned pumpkin puree and nutmeg for cozy vibes.
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