White Bread Machine Recipe
Make delicious homemade white bread with this simple bread machine white bread recipe, perfect for beginners. This soft and tasty white sandwich bread can be baked in a bread machine or the oven. Follow the easy instructions for either method and enjoy fresh, homemade bread.
Equipment
- Bread machine
- Kitchen scales
- Measuring spoons
- Bread tin - 27 x 11 x 10 cm (10.5 x 4.3 x 4 inches) if oven baking
Ingredients
- 325 ml (11.45 ounces) water at room temperature
- 1 teaspoon (level) salt
- 1 tablespoon white sugar
- 30 grams (1 ounce) butter at room temperature
- 500 grams (17.6 ounces) white bread flour bakers’ flour
- 15 grams (0.53 ounces) milk powder full cream or skim
- 1 teaspoon (level) dry instant yeast
Instructions
Baking Bread In Bread Machine
- Take out the bread pan from the machine. Put in water, salt, sugar, and butter.
- Sprinkle flour over the water, add milk powder and yeast.
- Put the bread pan back in the machine and close the lid.
- Set the bread machine to basic bread, medium crust. Press start.
- Keep an eye on the dough during the initial kneading phase. If it appears too sticky, add one tablespoon of flour at a time until it forms a smooth, elastic ball. Conversely, if it is too dry, add water in small increments.
- Let the machine finish the kneading, rising, and baking cycles.
- Take out the bread pan and allow the bread to cool in the pan for five to ten minutes before turning it out onto a wire rack to cool.
- Cool and enjoyAllow the bread to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Slicing the bread when it is completely cool will give neater slices.
Oven Baking Instructions
- Kneading And First RiseTake out the bread pan from the machine. Put in water, salt, sugar, and butter.
- Sprinkle flour over the water, add milk powder and yeast.
- Put the bread pan back in the machine and close the lid.
- Set the bread machine to the "Dough" or "Manual" setting. Press start.
- Keep an eye on the dough during the initial kneading phase. If it appears too sticky, add one tablespoon of flour at a time until it forms a smooth, elastic ball. Conversely, if it is too dry, add water in small increments.
- After the kneading cycle completes, allow the dough to rise in the machine. This step is crucial for developing flavor and texture.
Before shaping dough, grease and flour a 27 x 11 x 10 cm (10.5 x 4.3 x 4 inches) bread tin.
- Shape The DoughOnce the dough has risen, remove it from the bread machine and the bread pan onto a floured surface.
- Shape it into a rectangle roughly the length of your bread tin.
- Starting from one end, tightly roll the dough into a log shape.
- Seal the seam and tuck the ends under for a neat finish, ensuring it fits the length of your bread tin.
- Place the shaped dough into the greased and floured bread tin and cover it with a clean kitchen towel.
- Final RiseAllow it to rise for another 30 - 60 minutes or until it reaches just above the rim of the pan.
About 10-15 minutes before baking preheat the oven to 190°C (375°F)
- BakeBake the bread in the preheated oven, for about 25-30 minutes or until the top is golden brown, and the bread sounds hollow when tapped.
- Cool and EnjoyAllow the bread to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Slicing the bread when it's completely cool will give neater slices.