15 Easy Bread Machine Recipes

If you've got a bread machine collecting dust in your cabinet, it's time to put it to work with these foolproof recipes. You'll discover how simple it is to create everything from classic sandwich loaves to artisanal specialties like focaccia and brioche. By following these tested recipes, you can skip the kneading and precision timing while still enjoying the aroma and satisfaction of fresh-baked bread. Let's explore how your bread machine can transform basic ingredients into warm, crusty perfection.

Classic White Bread for Beginners

This basic recipe uses common pantry ingredients and requires minimal effort, as the bread machine does most of the work. The result is a classic 1.5-pound loaf that will fill your kitchen with the irresistible aroma of freshly baked bread and provide you with warm, delicious slices that surpass anything you can find at the store.

• 3 cups bread flour
• 1 cup warm water (110°F)
• 2 tablespoons butter, softened
• 1½ teaspoons salt
• 2 tablespoons sugar
• 2¼ teaspoons active dry yeast
• 1 tablespoon powdered milk (optional)

Add ingredients to your bread machine pan in the order specified by your machine's manufacturer, typically liquids first, followed by dry ingredients, with yeast last. Select the basic white bread setting, choose your preferred crust color (light, medium, or dark), and press start. The typical cycle runs for about 3 hours.

Once complete, remove the loaf from the pan immediately and cool on a wire rack for at least 30 minutes before slicing.

For optimal results, measure ingredients precisely and ensure all components are at room temperature except the water, which should be warm. Check the dough during the first kneading cycle; it should form a smooth, slightly tacky ball. If the dough appears too dry, add water one teaspoon at a time; if too wet, add flour one tablespoon at a time.

Whole Wheat Sandwich Bread

Making whole wheat sandwich bread in a bread machine combines convenience with nutrition. This versatile bread serves as an excellent base for sandwiches, toast, or simply enjoying with butter and jam.

This recipe produces a tender, slightly sweet loaf that maintains the wholesome qualities of whole wheat flour while remaining light enough for everyday use. The addition of vital wheat gluten helps achieve a better rise and texture, compensating for whole wheat flour's lower gluten content.

• 2 cups whole wheat flour
• 1 cup bread flour
• 2 tablespoons vital wheat gluten
• 1½ teaspoons salt
• 2 tablespoons honey
• 2 tablespoons butter, softened
• 1¼ cups warm water
• 2¼ teaspoons active dry yeast
• 1 tablespoon milk powder (optional)

Add ingredients to your bread machine pan in the order specified by your manufacturer, typically liquids first, followed by dry ingredients, with yeast last. Select the whole wheat setting and your preferred crust color. Most machines will take between 3 to 4 hours to complete the cycle. If your machine has a fruit and nut signal, you can add seeds or nuts at this point for extra texture and nutrition.

The bread should be removed promptly when the cycle completes. Let it cool on a wire rack for at least 20 minutes before slicing to prevent the loaf from becoming gummy or collapsing. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

For best results, ensure all ingredients are at room temperature before starting, except for the warm water which should be between 105-115°F. Check the dough during the first kneading cycle; it should form a smooth, slightly tacky ball. If too dry, add water a tablespoon at a time; if too wet, add flour a tablespoon at a time.

Soft and Sweet Honey Oat Bread

Honey oat bread is a delightful combination of wholesome ingredients that creates a perfectly balanced loaf with just the right amount of sweetness. The addition of honey not only adds flavor but also helps keep the bread moist and tender, while the oats provide a wonderful texture and nutty taste.

This recipe is specifically designed for bread machines, making it an effortless way to enjoy fresh, homemade bread without the extensive kneading and proofing typically required in traditional breadmaking. The result is a versatile loaf that's perfect for sandwiches, toast, or simply enjoying with a pat of butter.

• 1 cup water (warm)
• 2 tablespoons honey
• 2 tablespoons butter (softened)
• 3 cups bread flour
• 1 cup old-fashioned oats
• 1½ teaspoons salt
• 2¼ teaspoons active dry yeast
• 1 egg (room temperature)
• ¼ cup milk (warm)

Add ingredients to the bread machine pan in the order specified by your machine's manufacturer, typically liquids first, followed by dry ingredients, with yeast added last. Select the basic bread cycle with a medium crust setting. If your machine has a mix-in signal, you can add an additional ¼ cup of oats during this time for extra texture. Once the cycle is complete, remove the bread from the pan immediately and allow it to cool on a wire rack for at least 30 minutes before slicing.

To achieve the best results, ensure all ingredients are at room temperature before starting. You can warm cold eggs by placing them in a bowl of warm water for a few minutes. For the liquid ingredients, the optimal temperature is between 105-115°F (40-46°C). The honey can be warmed slightly to make it easier to measure and incorporate into the dough.

Italian Herb Focaccia

Italian herb focaccia is a traditional flatbread that originates from Italy, known for its dimpled surface and aromatic herb-infused flavor. This bread machine version simplifies the process while maintaining the authentic taste and texture that make focaccia a beloved bread variety.

The key to perfect focaccia lies in achieving the right balance of olive oil and herbs, along with creating those signature dimples that capture the toppings. This recipe uses the bread machine to handle the initial dough preparation, making it accessible for both novice and experienced bakers.

• 3 cups bread flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2¼ teaspoons active dry yeast
• 1¼ cups warm water
• 3 tablespoons olive oil (plus extra for topping)
• 2 teaspoons dried Italian herbs
• 1 teaspoon garlic powder
• Coarse sea salt for topping
• Fresh rosemary sprigs (optional)

Place all ingredients except the topping olive oil, sea salt, and fresh rosemary into the bread machine pan in the order specified by your machine manufacturer. Select the "dough" cycle and start the machine. Once the cycle completes, transfer the dough to a well-oiled 9×13 inch baking pan, gently stretching it to fill the corners. Cover with a damp cloth and let rise in a warm place for 30 minutes.

After rising, use your fingertips to create deep dimples across the entire surface of the dough. Drizzle generously with olive oil, ensuring it pools in the dimples. Sprinkle with sea salt and fresh rosemary if using. Bake in a preheated 400°F (200°C) oven for 20-25 minutes, or until golden brown.

For the best results, avoid skimping on the olive oil topping, as it's crucial for achieving the classic focaccia texture and flavor. The bread can be stored at room temperature for up to 2 days, though it's best enjoyed fresh and warm from the oven. If the top appears to brown too quickly during baking, cover loosely with aluminum foil.

Cinnamon Raisin Swirl Bread

Cinnamon raisin swirl bread is a beloved classic that combines the comfort of homemade bread with the sweet, aromatic flavors of cinnamon and plump raisins. The bread machine makes this traditionally complex recipe much more approachable for home bakers while maintaining the quality and taste of handmade bread.

The key to perfect cinnamon raisin swirl bread lies in using quality ingredients and proper layering techniques. The bread machine handles the mixing and kneading, but the distinct swirl pattern requires some manual intervention during the process to achieve that signature spiral of cinnamon throughout each slice.

• 3 cups bread flour
• 1 cup warm milk
• 3 tablespoons butter, softened
• 1 large egg
• 3 tablespoons sugar
• 1 teaspoon salt
• 2¼ teaspoons active dry yeast
• 1 cup raisins
• 2 tablespoons ground cinnamon
• ¼ cup brown sugar
• 1 tablespoon melted butter (for filling)

Add all ingredients except raisins, cinnamon, brown sugar, and the melted butter to the bread machine pan in the order specified by your machine manufacturer. Select the dough cycle and start the machine. Once the dough is ready, turn it out onto a lightly floured surface.

Roll the dough into a rectangle approximately 9×14 inches. Brush the surface with melted butter, then sprinkle evenly with the cinnamon-brown sugar mixture and raisins. Starting from the short end, roll the dough tightly into a loaf, pinching the seam and ends to seal. Place in a greased 9×5-inch loaf pan. Let rise in a warm place for about 1 hour or until doubled in size. Bake in a preheated 350°F oven for 30-35 minutes or until golden brown.

For best results, plump the raisins before use by soaking them in hot water for 10 minutes, then drain and pat dry. This prevents them from drawing moisture from the dough during baking. Allow the bread to cool completely before slicing to maintain the swirl pattern, and store in an airtight container to preserve freshness for up to 3 days.

Crusty French Bread

Using a bread machine for French bread allows you to achieve consistent results without the demanding process of hand-kneading and monitoring multiple rise cycles. The key to success lies in using the right proportion of ingredients and selecting the appropriate cycle on your bread machine.

• 3 cups bread flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 2¼ teaspoons active dry yeast
• 1¼ cups warm water
• 1 tablespoon olive oil
• 1 egg white (for brushing)

Add ingredients to your bread machine pan in the order specified by your manufacturer, typically liquids first, followed by dry ingredients, with yeast added last. Select the French bread cycle on your machine, which usually runs for about 4 hours. This longer cycle helps develop the characteristic texture of French bread. Once the dough is ready, remove it from the machine, shape it into a baguette or round loaf, brush with beaten egg white, and score the top with diagonal slashes.

For the final rise and baking, transfer the shaped loaf to a baking sheet and let it rise for 30-45 minutes in a warm place. Preheat your oven to 375°F (190°C) and place a shallow pan of water on the bottom rack to create steam. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.

For the crustiest results, spray water into the oven every 5 minutes during the first 15 minutes of baking, and leave the loaf in the turned-off oven with the door cracked open for 5 minutes after baking. Store the bread uncovered at room temperature, as covering it will soften the crust. The bread is best consumed within 24 hours of baking, though it can be frozen for up to one month.

Cheesy Garlic Bread

Cheesy garlic bread made in a bread machine combines the convenience of automated baking with the irresistible combination of melted cheese and aromatic garlic. This recipe creates a soft, flavorful loaf that can be served as a side dish or enjoyed on its own.

When making this bread, the key is to layer the ingredients properly in the bread machine pan and select the right settings. The result is a golden-brown crust with a tender interior, loaded with the perfect balance of cheese and garlic flavors.

• 3 cups bread flour
• 1 cup warm water
• 2 tablespoons butter, softened
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1½ teaspoons salt
• 4 cloves garlic, minced
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs
• ¼ teaspoon garlic powder

Add all ingredients to the bread machine pan in the order specified by your machine's manufacturer, typically liquids first, followed by dry ingredients, with yeast last. Select the basic bread setting with a medium crust color. If your machine has a mix-in beeper, add the shredded cheese when it sounds; otherwise, add the cheese at the beginning with other ingredients.

For best results, check the dough during the first few minutes of kneading. It should form a soft, smooth ball. If it's too dry, add water one teaspoon at a time; if too wet, add flour one tablespoon at a time. Once the cycle is complete, remove the bread from the pan immediately and let it cool on a wire rack for at least 20 minutes before slicing.

For enhanced flavor and texture, try brushing the top of the finished loaf with melted butter and sprinkling additional cheese and garlic powder before the final rise. Avoid opening the bread machine during baking as this can affect the rise and texture of the bread. The bread can be stored in an airtight container for up to three days, or frozen for up to a month.

Multi-Grain Breakfast Bread

Multi-Grain Breakfast Bread is a nutritious and hearty loaf that combines various whole grains for a protein-rich start to your day. This recipe is specifically designed for bread machines, making it convenient while still delivering the complex flavors and textures of artisanal multigrain bread.

This bread features a blend of whole wheat flour, rolled oats, and other nutrient-dense grains that provide sustained energy throughout the morning. The addition of honey adds a subtle sweetness that complements the nutty flavors of the grains, while vital wheat gluten ensures a proper rise and chewy texture.

Ingredients:

• 1½ cups warm water
• 2 tablespoons honey
• 2 tablespoons vegetable oil
• 2 cups whole wheat flour
• 1 cup bread flour
• ½ cup rolled oats
• ¼ cup sunflower seeds
• ¼ cup flax seeds
• 2 tablespoons vital wheat gluten
• 1½ teaspoons salt
• 2¼ teaspoons active dry yeast

Add all ingredients to your bread machine pan in the order specified by your manufacturer, typically with wet ingredients first, followed by dry ingredients, and yeast last. Select the whole wheat setting with a medium crust color. Most machines will take between 3 and 4 hours to complete the cycle. Once finished, remove the bread promptly and cool on a wire rack for at least 30 minutes before slicing.

For best results, measure ingredients precisely and ensure all ingredients are at room temperature before starting. The vital wheat gluten is crucial for proper structure in whole grain breads, but if unavailable, you can substitute with additional bread flour. Store cooled bread in an airtight container for up to 3 days, or slice and freeze for up to 3 months. Toast slices directly from frozen for optimal freshness.

Sourdough-Style Bread

This bread machine recipe creates a loaf that mimics traditional sourdough without the need for a starter or lengthy fermentation process. While it won't have the exact same complexity as a true sourdough, it delivers a satisfying tangy flavor and chewy texture that's perfect for everyday enjoyment.

The secret to achieving that signature sourdough taste lies in the combination of bread flour and a touch of white vinegar, which adds the characteristic tang. This recipe is designed for a 2-pound loaf capacity bread machine and produces a crusty exterior with a tender, slightly open crumb structure inside.

Add all wet ingredients to the bread machine pan first, followed by the dry ingredients, placing the yeast last in a small well made in the flour. Select the basic bread setting with medium crust color. If your machine has a mix-in beeper, you can add extras like seeds or nuts at that time. Let the bread machine complete its full cycle, which typically takes about 3-4 hours.

For best results, remove the bread promptly after baking and allow it to cool on a wire rack for at least 30 minutes before slicing. This prevents the steam from condensing inside the loaf, which can make the crust soggy. If your machine has a sourdough or artisan setting, you can use that instead of the basic setting for even better results.

This bread is best consumed within 2-3 days and should be stored in a paper bag or bread box rather than plastic, which can soften the crust. For a more pronounced sourdough flavor, you can increase the vinegar to 3 tablespoons, but be careful not to add too much as it can affect the yeast's performance.

Gluten-Free Basic Bread

Gluten-free bread making has evolved significantly over the years, with bread machines making the process more accessible to home bakers. This recipe produces a soft, versatile loaf that's perfect for sandwiches, toast, or enjoying fresh with butter.

While traditional bread relies on gluten for structure, this recipe uses a careful blend of gluten-free flours and xanthan gum to create a satisfying texture. The result is a golden-brown loaf with a tender crumb that doesn't crumble when sliced.

• 2½ cups gluten-free all-purpose flour blend
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar
• 2¼ teaspoons active dry yeast
• 2 large eggs, room temperature
• ¼ cup butter, melted
• 1 cup warm water (110-115°F)
• 1 tablespoon apple cider vinegar

Add the wet ingredients (eggs, melted butter, warm water, and apple cider vinegar) to the bread machine pan first. Layer the dry ingredients on top, placing the yeast last. Select the gluten-free or basic bread setting on your machine, choosing a medium crust color. Most bread machines will take approximately 2-3 hours to complete the cycle.

Let the bread cool in the pan for 10 minutes after baking. Remove from the pan and cool completely on a wire rack before slicing. This bread is best consumed within 2-3 days and should be stored in an airtight container at room temperature.

For best results, ensure all ingredients are at room temperature before starting. If your gluten-free flour blend doesn't contain xanthan gum, it's crucial to add it as listed in the ingredients, as it provides the structure typically supplied by gluten. This bread can be frozen for up to 3 months if wrapped tightly in plastic wrap and placed in a freezer bag.

Sweet Portuguese Bread

Sweet Portuguese Bread is a beloved traditional bread known for its slightly sweet taste and tender, pillowy texture. This enriched bread, also known as Pão Doce, has been a staple in Portuguese households for generations and is particularly popular during holidays and special occasions.

This bread machine version maintains the authentic taste and texture while simplifying the process. The result is a golden-brown loaf with a soft, slightly yellow interior that's perfect for breakfast, snacking, or making exceptional French toast.

• 3¾ cups bread flour
• ¼ cup granulated sugar
• 1 teaspoon salt
• 2¼ teaspoons active dry yeast
• 3 large eggs
• ⅓ cup butter, softened
• 1 cup warm milk
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Add all wet ingredients to the bread machine pan first, followed by the dry ingredients, placing the yeast last. Select the "Sweet Bread" setting on your machine and choose your preferred crust color (medium recommended). Start the machine and let it complete its cycle, which typically takes about 3½ hours. Once the cycle is complete, remove the bread from the pan immediately and let it cool on a wire rack for at least 30 minutes before slicing.

For best results, ensure all ingredients are at room temperature before starting, except for the warm milk which should be between 105-115°F (40-46°C). If the bread develops a heavy crust, you can brush the top with melted butter while it's still warm to soften it. Store the bread in an airtight container or plastic bag at room temperature for up to 3 days, or freeze for up to 3 months.

Rustic Rye Bread

Rustic Rye Bread is a hearty, flavorful bread that combines the earthiness of rye flour with the familiar texture of bread flour. This traditional European-style bread brings a robust, slightly tangy taste that pairs perfectly with strong cheeses, cured meats, or simply enjoyed with butter.

Using a bread machine takes the guesswork out of making this classic loaf, while still delivering the authentic taste and texture that rye bread lovers crave. The addition of caraway seeds enhances the traditional rye flavor, though they can be omitted for those who prefer a milder taste.

• 2 cups bread flour
• 1½ cups rye flour
• 2 tablespoons butter, softened
• 1½ teaspoons salt
• 2 tablespoons brown sugar
• 2 teaspoons active dry yeast
• 1½ tablespoons caraway seeds
• 1⅓ cups warm water
• 2 tablespoons vital wheat gluten

Add all ingredients to the bread machine pan in the order specified by your machine's manufacturer, typically starting with liquids, followed by dry ingredients, with yeast added last. Select the basic bread setting with medium crust color and the appropriate loaf size (typically 1.5 or 2 pounds). Press start and allow the machine to complete its cycle, which usually takes about 3-4 hours.

When the bread is done, remove it promptly from the pan and let it cool on a wire rack for at least 30 minutes before slicing. If the bread seems too moist when done, you can remove it from the machine 5 minutes before the baking cycle ends and finish it in a conventional oven at 350°F (175°C) for 5-10 minutes to achieve a crispier crust.

For best results, measure ingredients precisely and ensure all ingredients are at room temperature except the water, which should be warm (about 110°F/43°C). The vital wheat gluten is important when working with rye flour as it helps achieve a better rise and texture. Store the bread in a paper bag at room temperature for up to 3 days, or freeze for up to 3 months.

Banana Nut Quick Bread

Banana Nut Quick Bread is a classic comfort food that combines the natural sweetness of ripe bananas with the satisfying crunch of nuts. This bread machine version simplifies the traditional process while maintaining the beloved homestyle taste that makes this recipe a family favorite.

Using a bread machine for banana bread ensures consistent results and eliminates the need for manual mixing and kneading. The end product is a moist, tender loaf with a golden-brown crust and a soft interior studded with nuts, perfect for breakfast, snacks, or afternoon tea.

• 3 ripe bananas, mashed
• 1/3 cup butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped walnuts or pecans
• 1/2 teaspoon ground cinnamon

Add wet ingredients (mashed bananas, melted butter, eggs, milk, and vanilla) to the bread machine pan first. Layer dry ingredients (flour, sugar, baking soda, salt, and cinnamon) on top of the wet ingredients. Select the "Quick Bread" or "Cake" setting on your bread machine.

Add the chopped nuts when the machine beeps for additions, typically during the mixing cycle. If your machine doesn't have a beep signal, add nuts at the beginning with other ingredients. Let the bread machine complete its cycle, which typically takes about 1 hour and 40 minutes.

For best results, use very ripe bananas with brown spots on the peel, as they provide maximum sweetness and flavor. Allow the bread to cool in the pan for 10 minutes before removing, then cool completely on a wire rack before slicing. This bread can be stored wrapped in plastic wrap at room temperature for up to 3 days, or frozen for up to 3 months.

Savory Herb and Olive Bread

Savory Herb and Olive Bread is a Mediterranean-inspired loaf that combines aromatic herbs with the briny richness of olives. The bread machine makes this traditionally complex recipe accessible to home bakers, producing a consistently delicious result with minimal hands-on effort.

This versatile bread pairs perfectly with soups, salads, or as the foundation for sandwiches. The combination of herbs and olives creates a fragrant, flavorful loaf that maintains a soft interior crumb while developing a golden-brown crust during baking.

• 3 cups bread flour
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 1 cup warm water
• 1/2 cup chopped Kalamata olives
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 2 cloves minced garlic

Add all ingredients except olives and herbs to the bread machine pan in the order specified by your machine's manufacturer, typically liquids first, followed by dry ingredients, with yeast last. Select the basic bread setting with medium crust color. Add the olives and herbs when your machine signals for additional ingredients, usually during the second kneading cycle.

Let the bread cool completely on a wire rack before slicing to ensure the optimal texture. The bread machine will handle all the mixing, kneading, and baking automatically, typically taking about 3-4 hours from start to finish.

For best results, measure ingredients precisely and ensure all liquids are at room temperature before adding them to the machine. Pat the olives dry with paper towels before adding them to prevent excess moisture from affecting the bread's texture. The bread can be stored in an airtight container for up to three days, or frozen for up to one month.

Buttery Brioche Loaf

Brioche is a classic French bread known for its rich, buttery flavor and tender, golden-brown crust. This enriched dough creates a soft, pillowy texture that makes it perfect for both sweet and savory applications, from morning toast to gourmet sandwiches.

Using a bread machine simplifies the traditionally complex process of making brioche, while still maintaining the bread's signature characteristics. The machine handles the lengthy kneading process required to develop the gluten structure and incorporate the butter, resulting in a consistently perfect loaf every time.

• 3 cups bread flour
• 3 large eggs, room temperature
• 1/3 cup whole milk, warm
• 2 1/4 teaspoons active dry yeast
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 egg (for egg wash)

Add ingredients to your bread machine pan in the order specified by your manufacturer, typically liquids first, followed by dry ingredients, with yeast last. Select the "Sweet" or "Brioche" setting if available, otherwise use the basic setting with medium crust color. The machine will mix, knead, and allow the dough to rise. After the final rise, brush the top with egg wash before the baking cycle begins.

For optimal results, ensure all ingredients are at room temperature before starting. The butter should be soft but not melted. If your machine has a mix-in beep, add the butter in small chunks during this phase for better incorporation. Once the loaf is done, remove it promptly from the pan and allow it to cool completely on a wire rack before slicing.

For best results, measure ingredients precisely using weight rather than volume when possible. The dough should be soft and slightly sticky – resist the urge to add extra flour. Store the finished brioche in an airtight container for up to three days, or freeze for up to one month. To restore freshness, slightly warm the bread before serving.