Basic White Bread Recipe for Bread Machines


It’s a myth that bread machine recipes require milk powder. You can use a dairy-free milk powder or substitute dairy-free milk beverage for the milk powder and water in the recipe. Or just start with this basic white bread recipe for bread machines. It contains just 6 ingredients, and it’s naturally free of dairy.

Basic Dairy-Free White Bread Recipe for Bread Machines (with wheat and high altitude tips)

Tips: Basic White Bread Recipe for Bread Machines

Flour Options

This basic white bread uses bread flour, which has more gluten than regular all-purpose flour. It helps to give the bread a better texture as it rises and bakes. In a pinch, you can use all-purpose flour, but you might end up with a dense loaf, and the bread won’t be as tender. If you would like to sneak in some whole grains, you can swap 1 cup of the flour with whole wheat flour (but preferably use bread flour for the rest) or enjoy this recipe. Use ivory wheat flour if you don’t want the color to be affected too much. If you opt to use all-purpose flour or a higher ratio of wheat flour, it is best to add 1 to 2 tablespoons of gluten.

Bread Didn’t Rise

Your yeast wasn’t active, your water was too hot or too cold, and/or you substituted different flours for the bread flour. Make sure to pay attention to the first step to ensure the yeast is active. There is more than enough yeast in this recipe! And make sure it wasn’t the opposite problem, that your bread rose too much and collapsed …

Bread Rose Too Much and Fell

  • If your bread is collapsing, then the yeast might be too much for your area, reduce it or change the order of how you add the ingredients. If the collapse was minor, you can reduce to 2 teaspoons. If it was big, reduce it by more.
  • Also, bread machine recipes can be tricky at higher altitude. As a general rule, I reduce the yeast to 1 1/2 teaspoons above 4,000 feet when making a bread machine loaf. 1 teaspoon might even be enough.
  • Use the ingredient order suggested by the bread maker. For some people, the recipe as written produces a better loaf, but for some, the bread maker instructions work better (usually involve adding the flour before the yeast and not proofing the yeast). It depends heavily on your maker, your climate, your ingredients, etc.
  • And finally, consider increasing the salt to 1 1/2 teaspoons per the salt note. It does help to add structure as an added measure to prevent collapse.

Reader Raves

Thanks to Donna for sharing helpful feedback with us via Facebook:

I’ve made this recipe twice in our 1lb bread maker – first time with just white all purpose flour (all we had!) and the second with half strong white flour and half strong wheat flour and it was fabulous. Thanks for having such a great resource for people with dairy allergies!

Basic Dairy-Free White Bread Recipe for Bread Machines (with wheat and high altitude tips)

Special Diet Notes: Basic White Bread for Bread Machines

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

4.0 from 3 reviews
Basic White Bread for Bread Machines
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This classic recipe was shared with us by a reader back in 2006. For a refresh, we've given the recipe an edit and added some tips in the post above.
Serves: 1 (1½-pound) loaf
  • 1 cup warm water (about 110ºF / 45ºC)
  • 2 tablespoons sugar or your sweetener of choice
  • 2¼ teaspoons (.25-ounce package) bread machine yeast
  • ¼ cup neutral-tasting oil (like non-GMO canola, vegetable, or grapeseed)
  • 3 cups bread flour
  • 1 teaspoon salt (see Salt Note below)
  1. Put the water, sugar and yeast in the pan of your bread machine. Let the yeast dissolve and foam for 10 minutes. If it doesn't foam at all, you may have yeast that is no longer active. Get fresh yeast and start again.
  2. Add the oil, flour, and salt to the yeast.
  3. Select the Basic or White Bread setting (for a 1½-pounce loaf) on your bread machine and press Start.
Salt Note: For more flavorful bread and a little more structure, you an increase the salt up to 1¼ or 1½ teaspoons. But for everyday, we find 1 teaspoon to be enough.

Key Ingredients & Tools: Basic White Bread for Bread Machines

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Clara Martinez on

    mine didn’t rise properly, the recipes that came with my breadmaker say to put in the water first , then the flour, then the yeast. maybe that’s why. it taste great though. I’m going to try again without mixing up the water and yeast.

  2. My grandson can not have wheat. When using wheat/GF flour would I need to change the amount for any ingredients? I have a GF cycle on my bread machine- I assume I would use that cycle?

  3. I found this recipe incredibly bland. Neither of my kids would touch it. We’ve made white and French breads in the bread machine before with success. I don’t know what was off, the texture was good, but the zero flavor just didn’t work for us.

    • Hi Sarah, that’s very odd. I know what you mean by bland bread, but we haven’t had that issue with this formula. You can increase the salt up to 1 1/2 teaspoons, but I wouldn’t go higher than that. Sorry it wasn’t your perfect loaf!

  4. We bought a bread machine yesterday and tried this recipe late last night. It turned out great. So happy to be able to make fresh bread whenever I want. Thanks!

  5. As a home distiller and conassuer of beers I have to question, or perhaps inform you that everything I have learnt about alcohols state anything over 90 will kill your yeast and make it inactive. 110 degree water seems to completely contradict my 15 years of education on that matter……

    • Hi Art, I believe you are using Brewer’s Yeast, which isn’t the same as live active yeast used in bread baking. Very warm, bordering on hot water (not too hot, but 110º is normal) is typically used in baking yeast-based breads for best success. I’ve been baking boisterous loaves this way for years!

  6. If I am using rapid rising yeast do I still need to put it in the pan and let it foam for 10 minutes? Or can I just use the rapid bake cycle on my bread machine which is meant for rapid rising yeast?

    • The time for letting it foam is just to see if the yeast is still active (that it hasn’t fizzled out or you didn’t get a bad batch), it isn’t really dependent on the type of yeast you use. If you’re confident in your yeast, then you can skip waiting the 10 minutes and jump into the rest of the recipe. In terms of the cycle, that would depend on your bread machine, but that sounds right!

  7. Tried your bread came out really well my grandson is allergic to dairy , egg and nuts.
    And he really liked the bread.
    Thank you

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