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The Best Beginner Bread Machine White Bread Recipe! (1.5 lb Loaf)

The Best Beginner Bread Machine White Bread Recipe! (1.5 lb Loaf)

By Mona - Far From The Farm
July 3, 2026
Bake your first 1.5 lb bread machine loaf with this easy beginner recipe. Soft, fluffy white bread made with simple pantry ingredients!
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Makes: 10 slices ( 1 x 1.5 lb white loaf)
Approximate cost 2.00
Prep Time 15 minutes
Cook Time 3 hours
Cooling Time 1 hour
Total Time 4 hours 15 minutes
Servings: 10 slices ( 1 x 1.5 lb white loaf)
Calories: 178
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup warm water
  • 2 tbsp white sugar
  • 2 tsp bread machine yeast - or active dry yeast
  • 1 1/2 tbsp olive oil
  • 3 1/4 cups bread flour - or all purpose flour
  • 1 1/2 tsp table salt

Equipment

  • Bread Machine you'll need one with a 1 ½ pound loaf setting
  • Measuring jug, cups and spoons
  • Spoon
  • cooling rack
  • Bread knife

Method
 

  1. Remove the bread pan from the bread machine and place it on the counter before adding any ingredients. This helps prevent spills inside the machine.
  2. Add the warm water and sugar to the bread pan and stir briefly.
    Sprinkle the bread machine yeast over the top and leave it for about 5 minutes until it becomes creamy or slightly foamy.
    If nothing happens, discard it and start again with fresh yeast.
  3. Pour in the olive oil.
    Add the bread flour.
    Make a small well in the flour, add the salt, and lightly cover it with flour.
  4. Return the bread pan to the machine.
    Select:
    White Bread
    1½-pound loaf
    Medium crust
    Press Start.
  5. After 5 to 10 minutes of kneading, quickly lift the lid and check the dough.
    You should see one smooth, soft dough ball moving around the pan.
    If the dough looks dry, add warm water 1 teaspoon at a time.
    If it looks very sticky, add bread flour 1 tablespoon at a time.
  6. Close the lid and allow the bread machine to complete the full cycle.
    Avoid opening the lid during the baking stage.
  7. Remove the loaf from the pan immediately after baking and place it on a cooling rack.
    If the kneading paddle remains inside the loaf, remove it carefully while the bread is still warm.
    Allow the loaf to cool for about 1 hour before slicing.

Notes

  • Bread flour gives the most reliable beginner results.
  • Blooming the yeast first helps confirm it is active before using the remaining ingredients.
  • Checking the dough ball during the first kneading cycle is one of the best habits new bread machine bakers can learn.
  • Allow the loaf to cool completely before slicing for the best texture.
  • This recipe is written for a  1 ½ pound White Bread setting.
 

Storage

  • Store the cooled loaf in an airtight bread bag or container at room temperature for up to 3 days.
  • Slice before freezing for easier use later.
  • Freeze for up to 3 months.
  • Toast slices straight from frozen or thaw at room temperature before making sandwiches.
 

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Nutrition

Calories: 178kcalCarbohydrates: 32gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 351mgPotassium: 50mgFiber: 1gSugar: 3gVitamin A: 1IUVitamin C: 0.003mgCalcium: 7mgIron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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