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Breadman Bread Recipe

Breadman Bread Recipe

5 from 1 vote
There’s something truly magical about the aroma of fresh bread wafting through your kitchen, and with this foolproof Breadman bread recipe, you can achieve bakery-quality results with minimal effort. While I’m typically not a fan of single-purpose appliances, the convenience of adding ingredients, pressing a button, and having perfect bread three hours later has completely won me over.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 6
Course: Starter
Cuisine: American
Calories: 221
Ingredients Method Video Notes

Ingredients
  

  • 1½ cups water heated to 100-110°F
  • 2 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 3 tablespoons unsalted butter softened
  • 3 tablespoons dry skim milk powder
  • 4 cups bread flour may need slight adjustment
  • 1¼ teaspoons salt

Method
 

  1. Prepare the yeast mixture: Add water (100-110°F), yeast, and sugar to the bread machine pan. Ensure the mixing paddle is properly inserted. Whisk gently to hydrate the yeast and let sit for 5-10 minutes if using older yeast to verify it’s still active.
  2. Add wet ingredients: Add the softened butter and dry milk powder to the yeast mixture in the pan.
  3. Add dry ingredients: Pour in the bread flour, then sprinkle the salt on top of the flour (keeping it separated from the yeast initially).
  4. Start the machine: Close the lid, select “White Bread” setting for a 2-pound loaf, and press start.
  5. Check consistency: After 10 minutes of mixing, check that the dough is cleaning the sides of the pan. Add 1-2 tablespoons of water if too dry, or 1-2 tablespoons of flour if too sticky.
  6. Let it run: Allow the machine to complete its full cycle (approximately 3 hours total).
  7. Cool and remove: Once finished, let the bread cool in the pan for 10 minutes, then turn out onto a cooling rack. Remove the paddle with a butter knife.
  8. Slice and serve: Use a sharp bread knife with a sawing motion to slice once completely cooled.

Video

Notes

Store your finished bread in an airtight container or bread bag at room temperature for up to 5 days. For longer storage, slice and freeze portions in freezer bags for up to 3 months. Thaw individual slices as needed, or toast directly from frozen for best results.