Do you have any skills you wish you were proficient in, but are not? For me, it is bread. I LOVE bread, so much that my best friend gave me a pack of homemade buns for my 16th birthday! Best gift ever. I can’t explain why, but I have always wanted to be good at making bread.
I found this recipe years ago after many failed attempts at making bread from scratch. I was thrilled when it worked seamlessly again and again! So easy in fact, that my now 8 year old daughter can make bread for us! The secret to this recipe, is the bread machine.
WAIT, don’t go! I understand if you are reading and think, “I don’t have a bread machine” or “I don’t like bread from a bread machine”. Just hear me out.
I am a scientist and sometimes my scientific brain takes over in the kitchen and I take recipes to the exact measurements because that is what the recipe says. My husband jokes that it is this trait that allows for me to excel at baking super intricate or detailed items, but is my downfall when it comes to the art of baking and cooking. He is not wrong! Prior to finding this recipe, I would read things like “make sure the bread feels elastic” or “let the bread double in size”. I didn’t know what that meant because my attempts ever did either of those.
This is where the bread machine came in. I am able to follow the recipe exactly how it is written, and can produce a perfect loaf every time. I also learned through working with this dough what is meant by elasticity of bread. After removing the bread from the machine and placing it in the bread tin, I will let it sit on the counter for 30 minutes to an hour to rise. This dough rises beautifully! I now know what a good rise looks like and that it is indeed possible in my own kitchen. I have had more success with other non-bread machine recipes because of the hands-on experiences I have had with this recipe’s dough.
Important note, I have yet to actually bake bread in my bread machine. I only use it for Program 8 – Dough. I bake the bread in a regular bread tin, in the oven.
Here is the other thing, because you are only using the dough program. You don’t have to get a super expensive machine. Here is the Bread Machine I have and have used for the last 8 years and have had zero issues with. I store my bread in a Bread Bag like this.
Funny side note, this is the one kitchen appliance that my husband agrees is best to let sit on the counter for a couple of hours after use. Normally my husband is an advocate for doing dishes as you use them. I tend to cook/bake and then do all the dishes. With the bread machine, go ahead and let any extra dough that sticks to the sides dry. Once it has dried, any leftover dough falls off the walls and mixer like a dream and can be washed/wiped down easily in the sink.
This bread becomes a great gift to bring to a friend or to a host. I like to stick a little note card to the bread tie before I deliver. You can either make your own, or click here for a fun printable card to attach to your bread.
I hope you enjoy this recipe as much as I have!
DISCLOSURE: This post contains affiliate links, meaning I get a commission if you decide to make a purchase using one of the links in this post at no extra cost to you.
Perfect Bread Recipe
Course: Homemade BreadCuisine: AmericanDifficulty: Easy12
servings3
minutes90
minutes30
minutes123
minutesNo joke with the total time, it really is easy as 1,2,3!
This failproof recipe is great for beginner as well as advanced bread makers! Get ready for perfect bread every time!
I have included some of my own tips that I have picked up along the way. Use them if you would like, knowing regardless your bread will turn out perfect every time!
Equipment Needed:
– Bread Machine
– Bread Tin
Ingredients
1 cup water (very hot)
1 egg
4 TBSP butter (cold from the fridge)
1/4 cup sugar
1 1/4 tsp salt
3 cups all purpose flour
1 TBSP quick rise yeast (I have also had success with active dry yeast)
Directions
- Place hot water, egg, butter, sugar and salt in bread machine.
(Tip: Before adding any ingredients, I like to fill the bread machine insert with hot water from the sink. Dump out hot water, and add ingredients above. This will ensure your 1 cup of hot water doesn’t cool too much right away when it touches the room-temp metal)
(Tip: Cut butter into 1 TBSP size chunks before adding to bread machine) - Add 3 cups flour. Make small well in the flour and add the yeast.
(Note: Active Dry Yeast works also, just allow for a little extra time (roughly 30 minutes) on counter to rise before putting in oven) - Set bread machine to “dough” program (should be 90 minutes) and press “start”
- When dough cycle is finished, pour bread into a greased bread pan. If needed, gently turn the bread and tuck edges so that it looks smooth.
(Tip: To grease the pan, put butter on a paper towel and wipe around the inside of the pan. Make sure to get all the sides/corners. Once covered in butter, add a spoon of flour. Move the pan around, covering all surfaces with flour. Dump out any access flour that hasn’t stuck to the sides)
(Tip: For a higher, more airy loaf, let bread sit on counter to rise again (roughly 30 minutes) before placing in the oven.) - Place bread in COLD oven and set to 350 degrees. Set timer for 30 minutes.
(I have never had the bread not done after 30 minutes. This recipe works perfectly every time) - When finished baking, remove from oven and carefully remove bread from pan.
- Place bread on a baking rack to cool and brush the top with butter. Place a towel over the bread or place in a bread bag to keep from drying out.
(Tip: Don’t bag the bread too soon after baking or there will be moisture in the bread bag, causing it to get bad sooner)
