How to Use Regular Flour in Your Bread Machine

When I first got a bread machine, years ago, the instructions recommended bread flour for better structure and volume. Of course, as things usually go, I found that bread flour was significantly more expensive to buy, especially for the amount of bread I make. A 5 lb. bag of all purpose flour today is $1.79. The more expensive bread flour is $2.79. I decided to pinch pennies, and experiment with the cheaper flour until I found a recipe my family raves about. So, over the years, and 3 bread machines later, I thought I would write the tips I continue to use that makes delicious homemade breads with plain old flour.

Soft and yummy white bread recipe for breadmaker:

Please note this is for a 2 lb. loaf, so make sure your breadmaker can handle that size recipe.

Add ingredients in the order listed. Doing so will help the yeast work properly:

• 1 1/2 cups warm water (about 100-110 degrees Fahrenheit – if you get it too hot or too cold, the yeast will not work properly. A thermometer is best, but if you don’t have one, make the water only slightly on the hot side of lukewarm, and be sure it is NOT so HOT it is scalding.)
• 1 pkg. yeast, (or if you use bulk yeast, like I do, I use 2 1/2 tsp. (just 1/4 tsp. more than one pkg.)
• 1/4 cup sugar
• 2 Tbsp. honey (if I’m out of honey, I skip it, though I prefer to add it if I have it)
• 2 Tbsp. shortening

Let this yeast mixture stand until it has foamed (about 3-5 minutes.)

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Then add:

• 4 C. flour (you may need to add more later, but for now put in 4 cups.) *added note: I put in 4 1/2 cups. Once you’ve made this recipe a couple times, you can determine better how much works best with your bread machine.  
• 1 1/2 tsp. salt (make sure and add on top of flour – do not let it touch the yeast until you start the bread machine mixing.)

Now, go ahead and set your bread machine for a 2 lb. white loaf. I put my setting on “light crust.” Your bread machine may bake slightly different than mine, so you may have to experiment with crust settings, since the darker you set the crust, the longer your bread bakes. For me, “light crust” works perfect.

Once you’ve pressed start, use a spatula to help the bread machine mix all the flour in. Once you are sure the flour is mixed in, after about 10-12 minutes of the machine’s mixing, it is time to do the hardest part: that is, to determine if you need more flour or water added to the dough. I look at my “ball” of dough. If it is dry, cracking, or really lumpy, I know it needs more water. Usually this recipe is right on the button, and works fine without adding anything, but to be safe I am including these pictures to help you check if your bread is a good texture.

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Of course, if your dough is sticky and gooey, you need to add more flour until you get the nice smooth ball (if you pinch it, it doesn’t feel gooey and sticky, but firm – yet not tough, dry or cracking). Again, the key is to add small amounts until you get the desired consistency. If you add too much, you will then have to add more water, and so on, until soon the whole recipe’s proportions are out of whack. So aim for the smooth, shiny ball. (That is why I say to start with only 4 cups of flour until you have tried the recipe a couple times. I expect you will end up using around 4 1/2 cups of flour total, but since each machine may be different I wanted to stress the importance of getting the right amount of flour, and thus the right texture to your dough.)

Then close the lid, and let the machine do the rest. 

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Once the bread has baked, and while it is still warm, rub shortening or butter over the top of the crust. I use a sandwich bag (flap kind) as a disposable “glove” to do this.

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Allow the bread to cool at least 10 minutes before cutting. Then when you cut it, use a light sawing motion, without pressing the bread hard. We like ours best warm and fresh from the bread machine.

Serve with real butter and enjoy!

Here’s my article with step by step instructions and tips for DINNER ROLLS using Regular Flour and letting your Bread Machine do the hard work