Bread Machine White Bread (Extra Buttery Flavor)

Here is a delicious bread machine white bread recipe. It creates a soft & buttery white bread that is perfect as a sandwich bread or as toast. Your family will love the taste of this bread maker white bread… and you will love how easy it is to make!

If your kids are not too adventurous (or they just love white bread… the unhealthy little devils!!) then this buttery & soft white bread recipe is perfect for you. It is very easy to make and uses only a limited number of ingredients. You will even find a “how to” recipe video on this page if you want to watch how this recipe is made.

Sliced Bread Machine White Bread

Recipe Sections

1. Ingredients
2. Instructions
3. Recipe Video
4. Helpful Tips

Recipe Rating4.91 from 339 votesFeatured CommentJanette “Love this recipe. Actually, love all the bread dad recipes. I have used this bread for toast, sandwiches, and just bread and butter. Most of the bread dad recipes I use, just go through the dough cycle and then you do the rest…which I love, but this one is soooooo very easy. I seem to be making it every other day. Thanks, Bread Dad! Keep up the great work bringing us fabulous recipes for our bread machines.”

FYI – This bread is baked in your bread machine (and not in your oven). In addition, this recipe was designed in order to create a more buttery-tasting white bread (when compared to most online white bread recipes).

White bread is one of the most popular breads to make at home because it is so easy to make with a bread machine. Given its simplicity, white bread is an excellent “starter” bread until you gain more experience with bread machines and move on to more advanced recipes such as bread machine French bread.

Bread Machine White Bread (2 lb Loaf)

Since this buttery white bread recipe is done in a bread machine or bread maker, it is simple & easy to make. It takes me about 5-10 minutes to prepare and then the bread machine does most of the hard work (such as mixing, kneading & baking).

FYI – My soft bread machine white bread recipe on this page shows you how to make 1.5 lb and 2 lb loaves. For details on how to make the 1 lb version of this recipe, please visit my 1 lb Bread Machine White Bread page.

Ingredients – Bread Machine White Bread Recipe – 1.5 lb Loaf

• 1 1/8 Cups – Milk (warm) – 259 milliliters – 1 1/8 cups of milk is equivalent to 1 cup and 2 tablespoons of milk
• 5 Tablespoons – Unsalted Butter (softened) – 71 grams
• 3 Cups – Bread Flour (not all purpose flour) – 360 grams
• 1 1/2 Tablespoons – White Granulated Sugar – 19 grams – You can replace the white sugar with light brown sugar for a slightly richer taste.
• 1 Teaspoon – Salt – 6 grams
• 1 Teaspoon – Bread Machine Yeast – 3.6 grams

Ingredients – Bread Machine White Bread Recipe – 2 lb Loaf

• 1 1/2 Cups – Milk (warm) – 345 milliliters
• 6 Tablespoons – Unsalted Butter (softened) – 86 grams
• 4 Cups – Bread Flour (not all purpose flour) – 480 grams
• 2 Tablespoons – White Granulated Sugar – 25 grams – You can replace the white sugar with light brown sugar for a slightly richer taste.
• 1 1/2 Teaspoons – Salt – 9 grams
• 1 1/2 Teaspoons – Bread Machine Yeast (Instant Yeast) – 5.4 grams

Servings – Roughly 12 slices

Equipment Needed – Measuring cup & spoons, silicone spatula, oven mitts, cooling rack and a bread machine.

Recipe Video – How To Make Bread Machine White Bread Recipe

FYI – A short ad might play in front of the recipe video.

Instructions – For 1.5 lb Loaf and 2 lb Loaf Versions

• Bread machine settings – 1.5 or 2 pound loaf, light color and “basic/white” bread setting.
• Soften the butter in your microwave. FYI – I like to semi-melt the butter for better “mixability”.
• Unplug your bread machine.
• Remove the bread pan from the unplugged bread machine (so when you add the ingredients, they can not accidentally spill into the machine).
• Pour the milk into the bread pan and then add the other ingredients. Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Put bread pan with ingredients back into unplugged bread machine.
• Plug in bread machine. Enter the correct settings (for either 1.5 lb or 2 lb loaf version) and press the “start” button.
• When the bread machine has finished baking the bread, unplug the bread machine and remove the bread pan from the bread machine. Wear oven mitts as the bread pan & bread machine will be hot.
• Remove the bread from the bread pan and place the bread on a cooling rack. Use oven mitts when removing the bread as the bread & bread pan will be hot.
• Optional – Right after you remove the hot bread from the bread pan and place it on the cooling rack, you can use a pastry brush to brush a very light coat of melted butter on the top of the bread. This creates a more golden crust and adds even more buttery flavor. This works best when the bread is still hot. FYI – Do not use too much melted butter or it will run all over the sides of the bread. Also do not brush on when the bread has cooled down.
• After removing the bread, don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.
• Let the bread cool on the cooling rack for 1-2 hours before cutting.
• Please read the tips section below for extra information on how to make this recipe successfully & to avoid common bread machine problems.
• You also can watch my recipe video to “see” how to perform each recipe step.

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Use This Bread For Sandwiches Like Bread Dad’s Air Fryer Grilled Cheese

Helpful Tips

• The tips below are designed to help bread machine “novices” and those who haven’t touched their bread machine in years.
• Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.
• If you would rather “see” how this bread maker white bread recipe is made, please watch the step-by-step recipe video on this page. It is a short & simple video that shows you the steps & ingredients involved in making this recipe and what the white bread looks like when it is finished. Recipe videos are useful because they visually reinforce the steps detailed in a recipe’s written instructions.
• This recipe is part of Bread Dad’s series on easy Bread Machine Recipes such as banana bread, French bread, bagels and multigrain bread.

• You should make my 1.5 lb version first (before making the 2 lb version) until you have a better idea of what your machine can manage. Some bread machines with a 2 lb capacity have lots of extra capacity in their bread pans whereas other 2 lb machines have very little extra capacity. Unfortunately, the height of loaves can vary due to incorrect ingredient measurements, the heat of the kitchen, different flours with different gluten levels, different bread pan sizes & shapes, etc. Therefore, it is always safest to start with the 1.5 lb recipe even if you have a machine with a supposed 2 lb capacity. You will be able to see how much of your bread pan is filled by a 1.5 lb loaf and then determine if your bread pan can handle a larger 2lb loaf.
• Of course, if you have a large 2 paddle bread machine (such as the Zojirushi Home Bakery Virtuoso Plus or the West Bend 47413), you can ignore this advice and make the 2 lb version first. Most 2 paddle machines have lots of bread pan capacity (versus some 1 paddle machines).

• I have also added a page to Bread Dad with the Bread Machine Pan Sizes for a number of popular bread machines. This should help you to determine if your machine is capable of handling Bread Dad’s 1 lb, 1.5 lb or 2 lb recipes. For example, some bread machines with a “2 lb loaf capacity” are better suited for my 1.5 lb recipes (as they can’t handle my fluffy 2 lb recipes) and some are better with my 2 lb recipes (as their pans have lots of extra space).
• The recipe on this page is NOT for 1 lb capacity bread machines. Please check the capacity of your bread machine before making this recipe. This recipe helps you to create 1.5 lb and 2 lb bread loaves. If you have a small bread machine (e.g. a bread machine that has only a capacity for 1 lb breads), you will be unable to make this recipe. The loaf will be too large for your machine and overflow the bread pan (and the top is likely to collapse). An example of a bread machine with only a 1 lb capacity is the Zojirushi Home Bakery Mini Breadmaker (model BB-HAC10).
• FYI – If you own a small compact bread machine, you should use my 1 lb Bread Machine White Bread Recipe. It is the 1 lb version of the recipe found on this page.
• Optional – Try my oven-baked White Bread Recipe if you want to make the white bread dough with your bread machine but finish it in your oven (in order to achieve the classic bread loaf shape vs the bread machine “block” shape). It also helps you to avoid any bread machine mixing paddle holes in your loaf. It is the oven version of the recipe on this page.

• Optional – You can add a 1/2 cup of raisins or dried cranberries if you would like to “enhance” your bread maker white bread. Add the raisins or cranberries during the bread machine “pause/rest period” AFTER the first mixing/kneading cycle and BEFORE the second/final kneading cycle.
• Optional – Or you can add a 1/2 cup of chopped walnuts for a little extra crunch.
• Optional – If this white bread machine recipe is too bland for your family, you can add a tablespoon of your family’s favorite herbs or seasonings (e.g. Italian seasoning herbs, onion powder or dried rosemary) in order to add some extra flavor to your bread.
• Optional – As I stated in the instructions – Right after you have removed the hot bread from the bread pan, you can “baste” the top of the bread with melted butter. A small pastry brush works best to brush on the melted butter. This optional step helps to improve the appearance of the bread and adds some extra buttery flavor.
• Optional – If you want to make an even softer white bread, you should try Bread Dad’s Extra Soft Bread Machine Bread. It uses Greek yogurt to tenderize the gluten in the bread.
• Visitors – Do you add anything to your white breads in order to make them better or more unique? For example, do you add extra ingredients such as dried herbs, cinnamon, chopped walnuts, raisins, etc. Or do you “baste” the finished bread top with butter? Please post your ingredient additions in the comment section below.
• Visitor variations – Amy said “it is so versatile. If I know I am going to be making French toast, I add in cinnamon. If I am feeling “herb-y”, I toss some herbs in there”, Catherine likes to make “croutons out of the rest of the loaf and then breadcrumbs from the leftovers”, Shalia likes to add “a little cinnamon powder mixed in with the flour makes it yummy too”, Sandra likes to add some “flaxseed” and Marlene made this with “Made this with raisins and br(own) sugar”.
• Lisa turns this white bread into garlic bread. She likes to “mix softened butter, fresh chopped garlic, spread evenly, and add spices to the top like paprika which gives it color. Then I bake in the oven until it’s golden brown and crisp”.

• Do NOT use cold milk. The main problem with using regular milk is that people tend to use cold refrigerated milk and this can slow the yeast growth. Try to use warm milk (or instant powdered milk mixed into warm water). If the milk is just coming out of the refrigerator and thus is too cold, I like to put the milk in my microwave for 15-20 seconds in order to warm it up. However, you should also be aware that the milk/water should not be too hot because very hot milk/water can kill the yeast.
• The ideal temperature for liquid ingredients used when making bread machine bread is around 100 to 110 F. Cold liquids (such as water & milk straight from the refrigerator) will slow yeast growth and liquid ingredients that are 140 F or above can kill the yeast. Some people like to use a digital bread thermometer in order to measure the temperature of their liquid ingredients.
• Optional – If you have run out of milk, you can use water as a substitute. However, while still good, bread made with water will be a little less tasty.
• Optional – You can also use non-dairy milk substitutes such as plain (non-flavored) soy milk, oat milk, etc.
• Optional – If you want to make dairy free white bread, you should replace the recipe’s dairy milk with water or plant-based milk and replace the dairy butter with vegetable oil (on a 1:1 basis) or plant-based butter. This version will lack the rich flavor of whole milk & butter but it will be dairy free and probably contain a lot less saturated fat.
• In the comment section below, one of my visitors (thanks Jae!!) said that they made this recipe with “ripple pea protein milk and plant based butter to make this allergy friendly for my family and it still turned out amazing”.

• Many bakers like to make an indent/pocket in the top of the flour in order to hold the bread machine yeast in place (looks sort of like a small flour volcano with a yeast crater). This is done to prevent the yeast from falling into the liquid ingredients (and activating prematurely), coming into contact with the salt, etc. until the bread machine is turned on.
• I like to place the yeast in the center of the bread pan and the salt on the side of the pan. You want to keep the yeast and salt separated because the salt can kill the yeast.
• Do NOT confuse or mix up the 1.5 lb & 2 lb ingredient amounts and machine settings when making this bread machine recipe (e.g. accidentally using some of the 2 lb ingredient amounts when making the 1.5 lb version). Cough, cough… I know because I have done this before!

• My recipe is based on bread flour (and not all purpose flour). A bread made with all purpose flour will NOT be as good as one made with bread flour. Most sandwich bread recipes use bread flour because bread flour has more gluten than all purpose flour. This helps to add “structure” to the bread and capture more of the CO2 “bubbles” put out by the bread yeast. Thus bread flour breads tend to be fluffier than all purpose flour breads.
• Moreover, since all purpose flour has less gluten than bread flour, breads made with all purpose flour do not hold together as well as breads made with bread flour. Gluten provides structural strength to bread. Breads made with all purpose flour often will “crumble” and/or break more easily when sliced (versus breads made with bread flour).
• This recipe will NOT work with gluten free flour. Gluten free flour differs significantly versus flours with gluten and requires you to use recipes specifically designed for the use of gluten free flour. If you use gluten free flour in this recipe, you are likely to have a baking disaster.

• Always use FRESH ingredients (e.g. bread flour and yeast) for the best results. Ingredients that have been sitting in the pantry for months can become stale or pick up weird smells & flavors.
• Try to keep your ingredients (e.g. flour) in airtight food containers in order to extend their shelf life. Airtight containers protect ingredients from moisture (in the air), pests, dust, etc.
• Flour (when stored in an open bag and not in an airtight container) can absorb a lot of moisture from the air. This extra moisture throws off recipes and can lead to bread collapses, etc.
• Although 99% of the time my recipes do not need any extra attention, I still like to check the dough in my bread machine after the first 4 or 5 minutes of mixing. Factors such as flour absorbing moisture from the air, a humid kitchen or minor inaccuracies in measuring ingredients can all affect the dough’s consistency. If the dough is looking too wet (semi-soupy), I add some flour (a little bit at a time) until the dough consistency looks correct. Check your bread machine’s instruction manual on how to do this safely & effectively with your specific machine.

• Optional – If you want a “crustier” bread (harder crust), you should try the medium crust color setting (versus the light crust color setting recommended in this recipe). I would not recommend skipping straight to the dark crust color setting as this can overbake/burn the bread in some bread machines. Try the medium color first and then try the dark color if the medium setting is not “crusty” enough for you.
• One of our visitors (thanks Connie!) posted some great advice about using a cup of “fluffed” flour versus packed flour… “I would also like to share something I learned about measuring flour. Fluff the flour first and gently scoop and level your cup… If you’re scooping hard and packing the flour your measuring cup, you’re actually using more flour and your measurements aren’t right!”.
• FYI – I always like to give my flour container a quick shake in order to aerate and fluff the flour before I measure it with a measuring cup. This easy method helps to reduce the chance of using heavily compacted flour.
• Or if you have a kitchen scale, you can weigh your ingredients for the most consistent results. You will find gram/milliliter measurements in the recipe’s ingredient list. FYI – Many Europeans prefer to weigh their ingredients versus using measuring cups & spoons.
• If you would like to read my review of the bread machines that I own & use to create my bread machine recipes, please visit my Best Bread Machines page. It covers bread machines such as Briskind, Hamilton Beach and Zojirushi. The page provides my thoughts on the machines’ strengths and weaknesses.

• You can easily turn this soft bread maker white bread into delicious toast & top it with cream cheese, butter, jam, avocado, goat cheese, etc. Or use the homemade white bread toast to make BLTs, turkey club sandwiches, etc.
• Bread maker white bread also makes amazing grilled sandwiches such grilled cheese sandwiches, Cuban sandwiches, grilled chicken & mozzarella sandwiches, grilled meatloaf sandwiches, etc.
• FYI – According to Wikipedia, “White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed (and set aside) from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour. This milling process can give white flour a longer shelf life by removing the natural oils from the whole grain”.

• This recipe uses bread machine yeast (instant yeast). It does NOT use active dry yeast.
• Bread machine yeast and instant yeast are not the same as active dry yeast. Bread machine yeast and instant yeast are added directly to the recipe’s ingredients. In contrast, active dry yeast must be pre-activated for 5-10 minutes in water/milk before being added to a recipe’s ingredients. If you try to use active dry yeast for this recipe, it is much less likely to work properly (as the recipe instructions & leavening time is based on the use of bread machine yeast). Examples of yeast that can be used for this recipe include Fleischmann’s Bread Machine Yeast, Fleischmann’s Instant Yeast, Saf Instant Yeast, Red Star Instant Yeast, etc. You should not use active dry yeasts for this recipe such as Fleischmann’s Active Dry Yeast, Red Star Active Dry Yeast, etc.
• I would recommend NOT reducing the salt in this recipe. You generally want to keep the salt-to-yeast ratio at a 1:1 basis in most bread recipes (1:1 based on teaspoons to teaspoons and NOT grams to grams). The salt moderates the growth of the yeast. If you cut the salt (and disrupt this 1:1 ratio), the yeast will grow faster than expected. In turn, this leads to more bread collapses (because the yeast rises too high and then craters in the middle) and/or results in “slack” less manageable dough. In addition, less salt will impact the flavor and browning of the bread.

• If you haven’t used your bread machine or bread maker in a long time, please buy some NEW bread machine yeast before making your bread. Old yeast can die or lose its potency and this will lead to bread that does not rise properly. Bread machine yeast is not likely to be viable if it has been sitting in your pantry for years.
• Bread machine yeast loses its potency over time. Generally, bread machine yeast lasts for only 3-4 months after you have opened the bottle. However, if the yeast is exposed to air & moisture (e.g. the bottle is not sealed tight) or exposed to higher temperatures, the yeast will expire even more quickly.
• Once you have opened the bottle that contains the bread machine yeast, the yeast will last longer if you store the bottle in the refrigerator or freezer. Just make sure the bottle is sealed tight (as yeast will deteriorate quickly if exposed to air, moisture and/or heat).
• Bread machine yeast in a bottle that has never been opened should last until the bottle’s “Best If Used By” date… but only if the bottle has been stored properly (e.g. in a refrigerator, freezer or in a dark, dry & cool spot in the pantry) and the bottle remains unopened.
• If your dough is having trouble rising properly, you should check out my How To Test Yeast page. This yeast test will show you if your yeast is alive & active or dead/expired. It will save you from a few bread disasters!

• You should let your bread COMPLETELY cool down before slicing. If you try cutting bread while it is still warm, you will squash & compress the bread and interfere with the bread slowly releasing the steam/water vapor from the interior. Premature slicing can negatively impact the bread by making the bread more gummy. FYI – It can take 1 to 2 hours for a bread to completely cool.
• Do not overbake your sandwich bread!! As soon as the bread machine done, you should remove the pan from the machine and then remove the bread from the pan. This applies to most sandwich breads made with a bread machine but always follow the recipe’s instructions for the best results.
• Do not forget the bread & let it sit in the bread machine or pan after the machine has finished baking. The residual heat will continue to bake the bread, drying it out and the loaf will turn into a rock!!
• Cool your bread on a wire cooling rack. This type of rack allows moisture to escape via all the sides of the bread (including the bottom of the loaf). FYI – A lot of moisture escapes through the paddle hole in the bottom of the bread.
• If you place bread on a cutting board or plate to cool down, the bottom of the loaf will become soggy. The escaping moisture has nowhere to go and is trapped by the plate/cutting board. This means that the bottom of your bread just sits in the trapped moisture.

• If your bread comes out too dense, it is likely due to one of the following reasons; You are using old or stale yeast, using a cold refrigerator temperature liquid (which slows yeast growth), baking in a cold winter temperature kitchen (yeast likes kitchen temps of 75-80 degree F), using all purpose flour (versus bread flour as called for in the recipe), placing salt on top of or next to the yeast (salt kills yeast so it must be placed away from the yeast in the bread pan), etc. For more reasons, you should visit Bread Dad’s Why Is My Bread Machine Bread So Dense? page.
• Cooler home temperatures in the winter can cause rising problems for bread dough. Ideally, your kitchen room temperature should be around 80 degrees F. Colder winter room temperatures can significantly delay the rise of the dough. You will need to raise the temperature of your kitchen (if you like a cold house in the winter) or find a warm spot for the dough to rise. I often put my dough (covered of course) next to a heating vent in the winter to make sure it is getting enough heat.
• Conversely, dough can rise faster than expected in a very hot kitchen.

• Kitchen humidity can impact a recipe. A winter kitchen tends to be drier due to your heating system drying out the air. In contrast, a kitchen in the summer can be much more humid. This change in humidity impacts baking as flour can soak up humidity from the air. Therefore, you might have to add 1-2 teaspoons of liquid in the winter if the dough is looking too dry. Or you might have to add 1-2 teaspoons of flour in the summer if the dough is looking too wet. If your kitchen is very dry or humid, you might have to add even a little more (but start with 1 teaspoon at a time until you achieve the right consistency). Of course, excessive kitchen humidity or dryness can impact a recipe at any time during the year (not just in the summer & winter)!
• This is one of the reasons that people should store flour in an airtight container if they have already opened the flour package. The flour will pick up extra moisture from the air while sitting in the pantry and this can throw off recipes, spoil flavor, degrade shelf life, etc.
• Having trouble with bread collapses & misshapen bread tops? Make sure to read Bread Dad’s article on Bread Machine Bread Collapses. It has reasons and solutions to potential bread collapses.
• For information on other possible errors, please visit my Common Bread Machine Mistakes page.

• If you like white bread, you might like to try my bread machine recipes for Buttermilk Bread, Honey White Bread and Sour Cream Bread. These recipes produce soft & delicious white breads. Or check out my Chia Seed Bread recipe. It is a soft white bread with extra chia seed fiber.
• If you don’t have any bread flour, you might like to make Bread Dad’s All Purpose Flour Bread Machine Recipe. It uses all purpose flour (instead of bread flour) to create a delicious country white bread.
• Once you have mastered basic bread machine bread recipes (like this white bread), you might like to try some of Bread Dad’s more advanced bread machine bread recipes (e.g. French bread or Italian bread). In these recipes, the bread machine will still do the hard work of kneading the dough but you will have to shape the bread by hand.

• If you have a problem with a “basic” bread machine recipe, please make sure that you are following the recipe exactly (e.g. using the correct bread machine settings), using the correct amount of an ingredient (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. bread machine yeast versus regular yeast or bread flour versus all purpose flour), etc. Please don’t “wing” things with recipes.
• If you start substituting ingredients (e.g. using different types of flour not called for in the recipe), you are experimenting and should not expect similar results to the recipe shown above. Experimenting can be fun. However, you should expect some successes but more potential disappointments when you start to experiment with recipes. For example, if you substitute whole wheat flour for bread flour, you will probably experience a problem (as whole wheat flour doesn’t rise nearly as well as bread flour). Moreover, whole wheat flour has a totally different flavor.
• Be aware that some bread recipes may differ slightly between different types of bread machines & bread makers. Therefore, please read your bread machine manufacturer’s instructions for basic bread recipes (e.g. white bread or whole wheat bread) as these are more likely to work on your individual bread machine.

• You can also use this homemade bread to make one of Bread Dad’s hot & toasty Grilled Cheese & Panini Sandwich Recipes such as air fryer grilled cheese, chicken paninis and ham & cheese paninis.
• My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (e.g. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (e.g. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
• Before using any bread machine, you should read the bread machine manufacturer’s instructions in order to use the bread machine effectively and safely.
• Always wear oven mitts/gloves when dealing with a bread machine. The bread pan and the rest of the bread machine can get very hot during the baking process. This means that the bread pan and bread machine is likely to be very hot when you attempt to remove a baked good from the bread machine and/or bread pan.
• For more easy bread ideas, please visit Bread Dad’s sections on Bread Machine Recipes and Homemade Bread Recipes.

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Questions – White Bread Machine Recipe

Is white bread better than whole wheat?

While white bread is fluffy & delicious, much of its bran fiber was removed during the milling process. If you want more fiber in your family’s diet, you should consider some of our other bread machine recipes and make your own homemade whole wheat bread, multigrain bread or oatmeal bread. Nevertheless, many people like to use bread maker white bread recipes in order to make sandwich bread and/or toast.

For more information on white bread and the milling process, you should read this Wikipedia article.

Can I use all-purpose flour to make bread machine white bread?

You can use all-purpose flour to make bread machine white bread. However, all-purpose flour doesn’t have as much gluten as bread flour. Gluten helps to trap the carbon dioxide released by the yeast. Therefore, bread flour rises better than all-purpose flour and creates a chewier bread. However, if you are out of bread flour and can’t get to the store, you can use all-purpose flour instead. A bread maker white bread recipe made with all-purpose flour should be a decent substitute… just not as good as a white bread created with bread flour.

For more on the differences between various types of flour, you should read this Wikipedia article.

Can I use water to make bread machine white bread?

Our easy bread machine white bread recipe uses milk. However, you can use water if you have run out of milk. You should substitute the water for milk on a 1 for 1 basis (e.g. if a recipe uses 1 cup of milk then you should replace it with 1 cup of water). While a bread machine white bread made with water (instead of milk) will generally be pretty good, it will not be as flavorful as a white bread made with fresh milk.

As a backup, some people like to have powdered milk at home for the times when they run out of milk and don’t want to drive to the supermarket for fresh milk. Powdered milk can generally last for a very long time in the pantry before it expires.

Can I use milk to make bread machine white bread? Other recipes use water to make white bread.

Many basic recipes for bread machine white bread use water because water is usually more readily available than milk (e.g. no running to the supermarket because you are out of milk). However, we prefer to use milk in our white bread machine recipe because we think that it improves the flavor of the white bread.

Can I make bread machine white bread with vegetable oil (without butter)?

Yes, you can make this easy bread machine white bread recipe with vegetable oil (instead of butter). Some people like to make “no butter” white breads because they have run out of butter or they are trying to reduce the saturated fat in their diet.

You just need to substitute vegetable oil for the butter in this recipe. They are almost equal substitutes. For example, 1 tablespoon of butter equals 3/4 to 1 tablespoon of vegetable oil (depending on the vegetable oil that you use). In addition, when making no butter white bread, you might want to consider using a neutral flavored vegetable oil (e.g. corn or canola oil) versus a stronger flavored vegetable oil. However, while the white bread made with vegetable oil will be okay, it will lack the delicious buttery taste of the recipe above.

What extra ingredients can you add to white bread?

You can add lots of different ingredients in order to change the flavor of your white bread. You can use butter instead of vegetable oil in order to add a more buttery flavor. You can add spices such as Italian seasoning and dried rosemary. You can add dried fruit such as dried cranberries in order to add sweetness & some fruit flavor. You can use buttermilk or whole milk instead of water. All you need to be is creative with your white bread and you can add lots of delicious new flavors.

Can I make bread machine white bread without dairy products?

Yes. You can replace the dairy ingredients in this bread machine white bread recipe with non-dairy substitutes. For example, you can replace the milk with soy milk or oat milk. You also can replace the butter with vegan butter or vegetable oil.

What is white bread?

You are probably thinking “Duh, it is bread that is white”. Well, you are right but the bread is white because it is made from wheat flour where grain elements such as the natural bran and wheat germ have been removed. This process removes a lot of the natural brown color from the flour and thus creates a “whiter” colored flour (versus whole wheat flour which is more brown-colored). In addition, the removal of the natural bran and wheat germ means that white bread usually has a finer texture and a softer crust when compared to whole wheat breads.

Of course, the downside to removing the natural bran and wheat germ is that white bread has less fiber and nutrients than whole wheat breads.

How do I add extra flavor to this bread machine white bread?

If you want to add a little extra flavor to your bread machine white bread, you can add some spices such as Italian seasoning, dried rosemary, dried pepper flakes, ground black peppers, etc. You can also use whole milk instead of skim milk. Whole milk has more flavor but also more fat.

What flour is best for bread machine white bread?

The best flour to use for bread machine white bread is bread flour. Bread flour has more gluten than all purpose flour. More gluten results in an airier & fluffier bread (as the extra gluten helps trap more of the CO2 put out by the yeast). You can make decent white breads with all purpose flour but they will be a little denser than white breads made with bread flour.

Why is my bread machine bread so dense?

If your bread machine bread comes out too dense then you need to explore and fix the following common potential problems:

1. You could be using old, stale or moisture contaminated yeast (and thus the yeast grows slower than expected). Use relatively new yeast when making bread. Yeast should always be stored in an airtight container. For longer storage, it also should be kept in the refrigerator or freezer.
2. You could be using a cold refrigerator temperature liquids (which slows yeast growth). Use warm liquids when making bread. Not too cold & not too hot.
3. You could be baking in a cold winter temperature kitchen. Yeast likes kitchen temps of 75-80 degree F.
4. You could be using all purpose flour instead of bread flour. Breads made with all purpose flour tend to be denser than breads made with bread flour. Breads made with bread flour tend to rise better as bread flour has more gluten & this traps more of the CO2 put out by the yeast.
5. You could be placing salt right next to the yeast (salt kills yeast). Always place the salt away from the yeast in the bread pan (e.g. place the yeast in the middle of the bread pan and the salt on the side of the bread pan).

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Reference Sources

1. Wikipedia, Baker’s Yeast
2. Wikipedia, Bread
3. Wikipedia, Bread Machine
4. Wikipedia, Flour
5. Wikipedia, White Bread

Print Recipe Pin Recipe 4.91 from 339 votes

Bread Machine White Bread – Soft & Buttery

Here is an easy bread machine white bread recipe. It creates a buttery white bread that is perfect as a sandwich bread or as toast. FYI – Our bread machine white bread recipe helps you to make 1.5 lb or 2 lb loaf versions. Please visit Bread Dad (BreadDad.com) for more great bread recipes.Please rate & comment on this recipe in the comment box below. Thanks! We love to hear from people who have enjoyed our recipes. Prep Time5 minutes minsCook Time3 hours hrsTotal Time3 hours hrs 5 minutes mins Course: Breakfast, Lunch, SandwichCuisine: AmericanKeyword: bread machine white bread, bread machine white bread recipe, bread maker white bread, white bread bread machine, white bread machine recipe, white bread recipe Servings: 12 Slices Calories: 169kcal Author: Bread Dad

Ingredients

Ingredients for 1.5 lb White Bread

• 1 1/8 Cups Milk (warm) – 259 milliliters – 1 1/8 cups of milk is equivalent to 1 cup and 2 tablespoons of milk
• 5 Tablespoons Unsalted Butter (softened) – 71 grams
• 3 Cups Bread Flour (not all purpose flour) – 360 grams
• 1 1/2 Tablespoons White Granulated Sugar – 19 grams
• 1 Teaspoon Salt – 6 grams
• 1 Teaspoon Bread Machine Yeast – 3.6 grams

Ingredients for 2 lb White Bread

• 1 1/2 Cups Milk (warm) – 345 milliliters 
• 6 Tablespoons Unsalted Butter (softened) – 86 grams
• 4 Cups Bread Flour (not all purpose flour) – 480 grams
• 2 Tablespoons White Granulated Sugar – 25 grams
• 1 1/2 Teaspoons Salt – 9 grams
• 1 1/2 Teaspoons Bread Machine Yeast – 5.4 grams

Instructions

• Bread machine settings – 1.5 or 2 pound loaf, light color and “basic/white” bread setting.
• Soften the butter in your microwave.
• Unplug your bread machine.
• Remove the bread pan from the unplugged bread machine (so when you add the ingredients, they can not accidentally spill into the machine).
• Pour the milk into the bread pan and then add the other ingredients. Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Put bread pan with ingredients back into unplugged bread machine.
• Plug in bread machine. Enter the correct settings (for either 1.5 lb or 2 lb loaf version) and press the "start" button.
• When the bread machine has finished baking the bread, unplug the bread machine and remove the bread pan from the bread machine. Wear oven mitts as the bread pan & bread machine will be hot.
• Remove the bread from the bread pan and place the bread on a cooling rack. Use oven mitts when removing the bread as the bread & bread pan will be hot.
• Optional – Right after you remove the hot bread from the bread pan and place it on the cooling rack, you can use a pastry brush to brush a very light coat of melted butter on the top of the bread. This creates a more golden crust and adds even more buttery flavor. This works best when the bread is still hot. FYI – Do not use too much melted butter or it will run all over the sides of the bread. Also do not brush on when the bread has cooled down.
• After removing the bread, don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.
• Let the bread cool on the cooling rack for 1-2 hours before cutting.
• Please read the Bread Dad tips section for extra information on how to make this recipe successfully & to avoid common bread machine problems.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. Material on this website is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer   Nutrition data based on the 1.5 lb recipe. The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Slice | Calories: 169kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 205mg | Potassium: 72mg | Fiber: 1g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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