Bread Machine Bread

If you own a bread maker, you really don't need to be a chef to make beautiful homemade bread. Just can follow my family's recipe and you're all set!


When I was doing my wedding registry, before we got married, one of the first things that I added to it was Bread Maker. My parents had one and we loved being able to make our own bread and enjoy it fresh, out of the oven any time we wanted. The convenience of being able to produce bread with barely 5 minutes of work can not be beat. If you own a bread maker, you really don’t need to be a chef to make beautiful homemade bread. Just can follow my family’s recipe and you’re all set!

Bread Machine Bread


  • 1.5 cups water
  • 3.5 cups flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 4 tablespoons oil
  • 1.5 teaspoons instant yeast


  1. Put the ingredients into the bowl of the bread maker, in the order they are listed. Turn it to either 2 hour 20 minute cycle or the 3 hour bread cycle.
  2. When ready, remove and allow to cool completely before eating.

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If you own a bread maker, you really don't need to be a chef to make beautiful homemade bread. Just can follow my family's recipe and you're all set! by


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  • Lena

    Is this recipe for 1.5 or 2 pound loaf? Also what setting should I choose on my machine – French bread or basic?
    Thanks! Yours looks so fluffy mine is always dense, I do sift the flour but nothing helps no matter what. I want to try your recipe…

    · Reply
    • Hi Lena,

      If your bread always comes out dense it is most likely not the recipe, but your flour or yeast. To find out if your yeast is still active, add the yeast that the recipe calls for and 1/2 cup of water from the overall amount and the sugar. Stir and let sit for 5 minutes. If it has not doubled or tripled in size, your yeast is old and you need to buy fresh ones. There have been instances where I bought old yeast, so make sure to check your freshly-bought yeast as well. Another thing that could cause a dense loaf is not very good quality flour. I’ve had trouble with this one as well. There was a year when all the Canadian flour (which is deemed the best) was producing very heavy and dense breads. Since the same recipe was producing good loaves before, I knew that it was caused by the flour and not the recipe.

      The given recipe is for a 2 lb loaf. I use the french bread setting.
      Hope this helps 🙂

      · Reply
  • ERica

    Do you use bread flour or all-purpose flour?

    · Reply
    • I only use all purpose flour 🙂

      · Reply
  • Rose

    Wow! Thank you! I’ve followed this recipe 3 times with excellent results! I don’t know how many recipes I’ve been through just to get a decent loaf of bread. This one is so flavorful, moist, and perfect for our sandwiches or bread as a side for our dinner. Thank you for posting this recipe!

    · Reply
    • That’s great Rose! Our family has been using this recipe for the last 14 years and we love it just as much! Thanks for your feedback!

      · Reply
  • northernpointoflife

    Just made it. I used 2 tbs. Of coconut oil and 2 tbs. Of fresh ground flax seed instead of oil. Turned out perfect.

    · Reply
  • Alla

    I don’t have a bread machine but have KitchenAid mixer and I followed your recipe portions. Bread came out fantastic! Thanks so much! I let yeast rest for a few minutes in the warm water (Actually added a splash of milk too) and then slowly added it to the half of the flour and then mixed in the rest. Kneaded for a few minutes, rested for an hour (until doubled in size), punched a bit and formed the loaf, let it rest for another hour in the loaf dish. Baked 15 minutes at 400F and then 30 minutes at 350F. Cooled down completely! Very very good sandwich bread!

    · Reply
  • Marlene

    I’m a little confused. I always thought you were not supposed to mix the yeast near the salt, as salt kills the yeast. Are we to put the ingredients in this order, or in the order recommended by the bread maker manufacturer?

    · Reply
    • You can do either/or, but you will not see much of a difference since the yeast is dry and it doesn’t get activated until it gets wet by the water.

      · Reply
  • Isabel de Klerk

    Awesome recipes.
    Live them.

    · Reply

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