Farmer Drew’s No-Fuss Recipe
When I first got my hands on an old bread machine at a local yard sale, I figured it’d be one of those “use it twice, store it forever” gadgets.
But then I discovered that the bread machine—when paired with the right recipe and wholesome ingredients—was a game changer for our household.
This white bread recipe? It’s soft. It’s a little sweet. And it’s foolproof, even if you’re new to bread-making. All you do is layer the ingredients, push a button, and let the machine work its charm.
We use our Organic All Purpose Flour for this one. It’s stone-milled from heritage wheat and gives the loaf that pillowy, golden finish I just can’t get from store-bought flour.
You’ll also get a subtle hint of sweetness from a spoonful of honey and richness from milk powder. It’s the kind of loaf that makes your whole kitchen smell like home.
Toast it in the morning or pile on your favorite sandwich fixings at lunch—this one does it all!
As chef and author Julia Turshen once said,
“A simple loaf of bread, made with care, is one of the most generous things you can offer.”
And that’s exactly what this bread feels like—generous, dependable, and good to the last slice.
Ingredients for Easy Homemade White Bread in a Bread Machine
You don’t need much to make a beautiful loaf.
Just real, quality ingredients and a little patience while your bread machine does the work.
Dry Ingredients
- 3 cups Early Bird Organic All Purpose Flour – The foundation of a soft, airy crumb.
- 2 tablespoons dry milk powder – Adds richness and tenderness to the loaf.
- 1 teaspoon salt – Just enough to balance the sweetness.
Wet Ingredients
- 1 cup warm water – Around 110°F is ideal to activate the yeast.
- 2 tablespoons honey – For a touch of natural sweetness.
- 2 tablespoons olive oil – Keeps the crumb moist and flavorful.
Yeast
- 2 teaspoons instant yeast or bread machine yeast – Goes right on top, never touching the liquid.
Step-by-Step Instructions: White Bread for Bread Machine Users
This recipe is as easy as stacking ingredients in the right order and pressing a button. Here’s how I do it on the farm after morning chores.
Step 1: Add Wet Ingredients First
Pour the warm water, honey, and olive oil into your bread pan. Start with the liquids—this helps with even mixing later.
Step 2: Layer the Dry Ingredients
Scoop in the flour, then sprinkle the dry milk powder and salt evenly on top. I like to level the flour a bit so the yeast doesn’t slide into the wet stuff too soon.
Step 3: Top with Yeast
Make a shallow well in the middle of your flour and pour the yeast in. This keeps it dry until the machine starts mixing.
Step 4: Choose Your Settings
Select the Basic/White Bread cycle, set it for a light crust, and choose the 1.5 lb loaf size.
Step 5: Let the Machine Do the Work
Now comes the best part—waiting. The machine will knead, rise, and bake for you. Go tend the garden or read a good book.
Step 6: Cool Before Slicing
When the cycle ends, remove the pan and turn out the loaf. Cool it on a wire rack for 20–30 minutes. This helps the crumb set so you don’t end up with a gummy middle.
Farmer Drew’s Tips for the Perfect Loaf
- Warm Water Matters: If your water is too hot, it will kill the yeast. Too cold, and the dough won’t rise. Aim for about 110°F—just warmer than your wrist.
- Don’t Peek Mid-Bake: Bread machines are best left alone. Opening the lid during the rise can make the dough collapse.
- Slice with a Serrated Knife: A clean, gentle sawing motion keeps your slices neat and avoids tearing that soft crumb.
Easy Homemade Bread Machine Recipe FAQs
Several factors can cause a loaf to collapse: Too much yeast can cause over-rising and then collapsing. Excessive liquid makes the dough too soft to hold its shape. Opening the lid during baking can cause the dough to collapse.
To achieve a lighter loaf: Use fresh, high-quality ingredients. Use the right type of yeast. Use warm water to activate the yeast properly. Let the bread machine do its job without opening the lid during the baking process.
While not required, removing the paddle after the kneading cycle can prevent a hole in the bottom of your loaf. Listen for the beep indicating the end of kneading, remove the dough, take out the paddle, then return the dough to continue the cycle.
Yes, you can adapt bread machine recipes for hand-kneading: Mix and knead the dough by hand or with a stand mixer. Allow it to rise until doubled in size. Shape the dough, let it rise again, and then bake in a conventional oven.
Why You’ll Love This Easy Homemade Bread Machine Recipe
This recipe is more than just a time-saver—it’s a return to wholesome, homemade bread without the fuss. It brings together simplicity, quality, and comfort in every slice.
By using our Organic All Purpose Flour, you’re not just baking bread—you’re supporting regenerative farming and choosing ingredients that nourish both body and spirit.
Whether you’re prepping school lunches, making buttery toast, or enjoying a warm slice fresh out of the pan, this loaf delivers every time.
We’d love to see your bread! Snap a photo and tag #EarlyBirdFarm on Instagram or Facebook—your creation might just inspire the next home baker in our community.
Happy Baking!
Easy Homemade White Bread for the Bread Machine
Equipment
- Bread Machine
- Measuring cups & Spoons
Ingredients
Dry Ingredients
- 3 cups Early Bird Organic All Purpose Flour Feature ingredient
- 2 tbsp dry milk powder Adds richness and softness
- 1 tsp salt
Wet Ingredients
- 1 cup warm water Warm to 110°F
- 2 tbsp honey Adds gentle sweetness
- 2 tbsp olive oil
Yeast
- 2 tsp instant yeast or bread machine yeast
Instructions
- Add wet ingredients first: Pour water, honey, and olive oil into the bread pan.
- Layer dry ingredients: Add flour, dry milk powder, and salt, leveling the top.
- Add yeast last: Make a small well in the center of the flour and add yeast—avoid contact with wet ingredients.
- Set machine: Choose the Basic/White Bread cycle, light crust, and 1.5 lb loaf size.
- Start baking: Let the machine complete its cycle—kneading, rising, and baking.
- Cool and slice: Once done, remove the loaf and cool on a wire rack for 20–30 minutes before slicing.
