Very Best Bread Bread Machine
Craft the perfect loaf every time with this "Very Best Bread Bread Machine" recipe, ideal for beginners and seasoned bakers alike. Combining pantry staples like bread flour, sugar, and instant yeast with the convenience of a bread machine, this recipe delivers a soft, fluffy texture and irresistibly rich flavor. The key to success lies in layering the ingredients correctly, with warm water and milk at the base to ensure the yeast activates perfectly. With just 5 minutes of prep time and the machine doing all the work, you’ll have golden, bakery-quality bread in about 3 hours. Perfect for sandwiches, toast, or simply enjoying warm with a pat of butter, this recipe is a must-try for those seeking effortless homemade bread.
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Recipe Information
Ingredients
- 1 cup Warm water
- 0.25 cup Milk
- 2 tablespoons Unsalted butter
- 2 tablespoons Sugar
- 1.5 teaspoons Salt
- 3 cups Bread flour
- 2.25 teaspoons Instant yeast
Instructions
Ensure that all ingredients are at room temperature. Warm the water slightly if it feels too cold to help activate the yeast.
Open the bread machine and remove the bread pan to avoid spillage during ingredient loading.
Pour the warm water and milk into the bread pan first. This helps prevent the yeast from prematurely activating.
Add the unsalted butter, slicing it into small pieces so it disperses evenly during mixing.
Sprinkle the sugar and salt over the liquid ingredients to provide balance and flavor.
Carefully add the bread flour, ensuring it covers the liquids completely. This separation helps the yeast activate properly later.
Make a small well in the center of the flour and add the instant yeast. Avoid letting the yeast touch any liquid until the machine starts mixing.
Replace the bread pan inside the bread machine, ensuring it locks securely.
Close the lid of the machine and select the “Basic White” or equivalent setting, depending on your machine. Choose your desired crust color (light, medium, or dark) and press start.
Allow the bread machine to complete its cycle, which includes kneading, proofing, and baking. This typically takes around 3 hours.
Once the machine beeps to signal the end of the cycle, open the lid carefully and use oven mitts to remove the bread pan.
Turn the bread pan upside down onto a cooling rack. Gently shake it if needed to release the bread. Let the loaf cool completely before slicing for the best texture and to prevent tearing.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 22% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 316.0 g | 115% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 29.3 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 142 mg | 11% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
