Traditional White Bread Recipe

 

AuthorSteve Nubie
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This recipe is for a traditional white bread that you bake in the bread machine across the entire cycle. It makes a 1 1/2 pound loaf. It’s actually better than the bread you buy at the store and is both light and airy with a soft texture.

One of the key things to watch is how well your batter is coming together. This can vary by bread machine, but if you’re batter appears to be too dry add a tablespoons of water, If it’s too wet add a tablespoon of flour. Don’t’ overdo it. Wait for the result you want is a solid and consistent dough ball that will then rise in the machine and give you a great loaf of white bread.

INGREDIENTS:
 1 cup warm water (110 degrees F/45 degrees C)
 3 tablespoons white sugar
 1 1/2 teaspoons salt
 3 tablespoons vegetable oil
 3 cups bread flour
 2 1/4 teaspoons active dry yeast
DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated and choose the basic bread or white bread setting; 1.5 pound loaf and medium crust.

2

Let cool for 10 minutes and then slice and serve.

Ingredients

INGREDIENTS:
 1 cup warm water (110 degrees F/45 degrees C)
 3 tablespoons white sugar
 1 1/2 teaspoons salt
 3 tablespoons vegetable oil
 3 cups bread flour
 2 1/4 teaspoons active dry yeast

Directions

DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated and choose the basic bread or white bread setting; 1.5 pound loaf and medium crust.

2

Let cool for 10 minutes and then slice and serve.

Traditional White Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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5 Comments
  1. Reply
    Stacey February 21, 2019 at 6:54 pm

    What would cause my bread to not rise properly? The first few loaves I made were as close to perfect as they could get. The last two didnt even make it to the top of the pan. What could cause that?

  2. Reply
    Denise Walton November 15, 2018 at 1:34 am

    I bought a bread machine, my bread was still touch and go, i tried this recipe but took dough out after rising, placed it in small balls on baking tray and covered with towel, the balls doubled in size, i baked at 200c for 15mins and my baps are perfect,

  3. Reply
    Christine September 24, 2018 at 3:02 am

    Thank you for the recipe, it’s delicious! My husband and I loved it and it baked perfectly in my bread maker.

  4. Reply
    TRUDIE February 19, 2018 at 5:11 pm

    CAN YOU USE THIS RECIPE AND USE THE DOUGH CYCLE ONLY?

    • Reply
      Admin February 21, 2018 at 7:35 am

      Hi Trudie,

      Yes, After the dough cycle and the first rise, remove the dough to a buttered, metal bread pan and let rise again for 45 minutes. Preheat the oven to 350 degrees F. and bake for 30 to 35 minutes. Remove from oven and let rest for 10 minutes and then slice and serve.

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