Basic Bread Machine White Loaf Print Page

Bread Machine White Loaf

Add the Ingredients into the breadmaker baking tin. Simply add each ingredient in the order listed. Liquids first, and yeast last. Keep the yeast dry and separate from the sugar and salt.
Select the program on your breadmaker. Use the Basic/White setting with medium crust. This recipe will make a large loaf (2lb/900g), so select the correct size on your breadmaker, if required.
While your breadmaker is kneading, you can check the dough consistency. After 5–10 minutes of kneading, the dough should form a smooth, slightly tacky ball. If it looks too wet, add a little bit of flour. If it looks too dry, add a little bit of water.
When done, remove from the breadmaker tin and cool on a rack for at least 30 minutes before slicing.
Serve & Enjoy

Make sure your water, oil, or butter is close to room temperature, as cold ingredients can slow yeast activation.
For the best results, use kitchen scales and a measuring jug to weigh out all your ingredients. Too much of one ingredient may result in an inferior loaf of bread,
Keep the yeast separate from the liquids, salt, and sugar until it's mixed. Making a small well in the flour is a great way to prevent accidental contact with other ingredients.
Allowing the bread to cool for 30 minutes will yield the best results.
Always clean your bread tin of residual crumbs and oil before baking. Either of these can negatively impact the crust's texture.
You leave the bread machine to do its thing. However, if you are worried, you can check on it after 5-10 minutes of kneading. The dough should be forming a smooth, slightly sticky ball. If it's too wet, add more flour; if it's too dry, add water.

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