Total Time
3hrs 5mins
Prep 5 mins
Cook 3 hrs

This recipe has never let me down! It's a simple recipe for a 1.5 lb. loaf of sheer goodness. You can use either all purpose flour or bread machine flour, and I would encourage you to use the bread machine flour, I think it makes that much of a difference. When you're looking for a classic full-proof recipe for white bread in your bread machine look no further than this!

Ingredients Nutrition


  1. MEASURE ingredients into baking pan in the order recommended by the manufacturer; Insert pan into the oven chamber.
  2. SELECT the basic cycle.
  3. BRUSH a little melted butter on finished crust.
Most Helpful

I've always made the bread on the dough cycle and baked it in the oven. We have never liked it as much when I let it bake in the machine. I let this bread go all the way in the machine and it is SUPER!!! No more heating the oven! This has a wonderful texture and an even better taste! This is my bread recipe from now on. Thanks for sharing the recipe, Charlene!

MizzNezz September 09, 2002

I'm relatively new to the bread machine (althought not new to bread-making)and I've had my share of disappointments. I thought the taste and texture of this bread was excellent, but I had to add three tablespoons more flour due to the fact that I live in the humid Pacific Northwest. My flour absorbs a lot of moisure from the air. I've gotten into the habit of feeling the dough and, since I'm used to making bread by hand, I know how it should feel. But if you're new to baking bread and your bread rises but collapses when it starts to bake, you probably need more flour. The problem is not the yeast if the bread is rising. So add at least two more tablespoons of flour. The dough should be sticky but not stick to your fingers or the pan. It just takes a little experience. The other thing I do is heat the water in the microwave with the butter for about a minute because I keep my butter in the freezer. Once the butter has melted, I add the milk powder, salt and sugar and dissolve these too. THEN I put this mixture in the machine and add the flour and proceed from there. Hope this helps some new bread makers. I don't recommend you substitute oil for the butter. You're only using 1 1/2 tablespoons divided among a dozen or so slices. And the taste is soooo much better with butter.

Mary Leverington October 20, 2002

This bread is exactly what I would call home made white bread. Texture, size and flavor were perfect. The only change I made was to use vegetable oil instead of butter in the machine (just my preference). I used butter on the top when it was done. Thanks for sharing the recipe.

PanNan September 09, 2002