Bread Machine Classic White Bread

This is the workhorse white loaf every bread machine owner should have in regular rotation. Soft enough for kid sandwiches, sturdy enough for grilled cheese, and ready with five minutes of measuring plus the time it takes the machine to do its thing.

The key is using bread flour, not all-purpose. The higher protein content gives you a stronger gluten network, which translates to a taller rise and the proper springy chew a sandwich bread needs. All-purpose flour will work but the loaf will come out shorter and softer in a less-good way.

Nonfat dry milk powder is the small touch that punches above its weight. It enriches the dough with milk proteins that brown beautifully and add a faint sweetness, all without adding fresh milk’s water content.

Fast-rising (instant) yeast shortens the cycle and works well in the warm environment of a bread machine. If you only have regular active dry, increase by about 25% to compensate.

Load the pan in your manual’s recommended order: wet first, then dry, with yeast last on top of the flour to keep it dry until kneading starts. Use the basic or white-bread cycle with a medium crust setting.

Cool fully before slicing or the crumb will smear under the knife.

Pro Tips

• Measure flour by spooning into the cup and leveling, never scooping. Scooped flour can be 25% denser by weight.
• Two tablespoons of salt is generous. Reduce to 1½ teaspoons for a more standard, less salty loaf.
• Brush the loaf top with butter while still warm for a soft, glossy crust.
• Slice and freeze in usable portions. The bread thaws quickly and toasts as if fresh.

Variations

• Replace water with whole milk for a richer, more tender crumb.
• Add 2 tablespoons of dried herbs like rosemary or Italian seasoning for a savory loaf.
• Stir in ½ cup of sun-dried tomatoes and 1 teaspoon of black pepper for a Mediterranean twist.