I love the taste of fresh, homemade bread. My grandpa used to make all his own bread. Even after he was diagnosed legally blind, he still made most of their bread from scratch because you just can’t beat the taste.
I have a hard time making it totally from scratch because arthritis in my wrists just won’t let me knead the dough properly. I found a bread machine at Goodwill many years ago for $10. It was practically new and still had the book with it. I’ve used it to make bread start to finish a few times, but I don’t really like the look and texture if I let the machine bake the bread, BUT it has a dough setting which I use regularly for bread and pizza dough. Homemade taste, but no pressure on my wrists. Win, win. :)
I got a good ten years or more out of it before it suddenly upped and died. I used it one day and the next it wouldn’t even flinch. I had been toying with the idea of finally realizing my dream of getting a KitchenAid Mixer. I talked it over with the boyfriend, and we decided that yes, I’d get enough use out of it to go for it. So, now I use my beautiful KitchenAid stand mixer instead.
I’ve updated the instructions to include both versions.
- 2 tablespoons sugar
- 1 cup very warm water
- 1 tablespoon yeast
- ¼ cup vegetable oil
- 3 cups white flour
- 2 teaspoons salt
- Put the warm water, yeast, and sugar in your bread machine or the base of your stand mixer. Let stand 10-12 minutes. Your yeast will foam.
- Add remaining ingredients. I usually add wet ingredients first, then dry. (Or add in the order recommended by your bread machine.)
- For a bread machine, you can use rapid or basic white cycles if you're letting the bread machine do the baking. Use dough setting if you're baking in the oven.
- For a stand mixer: Use a dough hook and knead on speed 2. If needed, add flour ¼ cup at a time until until dough is tacky but not sticky and pulls cleanly away from bowl.
- Let rise until approximately doubled, about 1½ to 2 hours.
- Turn dough into a lightly greased bread pan. Let rise until approximately double again.
- Bake for 25 minutes at 350 degrees.
Add ½ cup sourdough starter discord
The finished product sliced:
Stefani Tolson says
I LOVE making bread at home. I will have to make some this weekend since it is hard to find bread at the stores right now.
I know! It’s been awful. I finally got a loaf for me and my mom on Saturday. They were limiting to one per order, so thankfully, they let me have the two since it was technically two orders.
And now my bread maker quit working! And I discovered it when I already the ingredients for another loaf in there. It wasn’t as bad as I thought it would be, and the bread came out good, but man my wrists were hurting!
I’m thinking about ordering a stand mixer with a dough hook instead of getting another bread machine since the only thing I use it for is the mixing and kneading process anyway.
Tanya Riendeau says
Thank you for a delicious recipe that also happens to be vegan so my son can have some! Out of curiosity what size loaf is this considered? I chose 2lb because of the time it showed on my machine.
You’re welcome! I’m actually not sure, but that sounds about right. I pretty much only ever used the dough setting, and I don’t remember my machine asking for that information. My bread maker died shortly after I posted this, though, and I ended up getting a Kitchen Aid stand mixer instead. But I use the same recipe.
Kathy Guezuraga says
The texture of the bread was just as I wanted. Sooo soft! This recipe is definitely a keeper. Thank you very much
I’m so glad it worked out for you. Thanks for letting me know! <3
Melissa Carlyn says
Ok so my bread maker says to add yeast last and not to let touch liquid..what do I do??
I’ve seen that on some as well. I’ve done it both ways. When I do the yeast last, I put all the liquid in first, then the flour and any other dry ingredients, and then very last I make a small indent in the flour and pour the yeast in that.
Hope that helps and thanks for stopping by!
I’m me to making bread so I’m still in the learning phase. My bread machine also says to add the heat last. What I just now learned….LITERALLY in the last 5 mins….d that the type of yeast is important! If using bread machine yeast or rapid rise yeast- add last as directed. If using Active Dry yeast-dissolve in water first (so I’ll add with my liquids).
Past of the fun is in the trial and error! Hope this helps! I’ll let ya know how my next load turns out!!
Brittany Blanscet says
Is this a 1 pound, 1.5, or 2 pound setting on a bread maker?
Oh, gosh… I don’t know. My machine didn’t have an option to choose from those variables.