The first time I tried using the bread machine, I was almost sure something great would come out, especially since I had the recipe book handy. Well, what I ended up with was a compact thing that was harder to slice than a watermelon rind. I think I changed about three blades, and it didn’t slice nicely at all. It took me about a week to figure out where I was going wrong: I didn’t have the patience to let the ingredients “get to know each other,” plus I always forgot to check the dough after the machine started kneading. In the end, I learned from my dad, who doesn’t measure ingredients down to the milliliter but goes by eye and texture. Since then, the bread turns out just right—fluffy inside, with a nice crust, neither too thick nor cardboard-like. I still skip a step or two sometimes, but I’ve learned to pay attention to what the machine is doing, not just to what the recipe says. So, if it doesn’t turn out right the first time, don’t give up; you’ll need a few attempts to really “feel” the recipe.
Quick info: For me, it takes about two hours and a bit from starting the machine to taking the bread out to cool. From these quantities, you get about 18-20 good slices, so two people can easily eat for 3-4 days unless you’re the type who “tastes” a piece while it cools. It’s not hard to make, but you need a little attention to avoid any mishaps. If you have a bread machine and two hands to check the dough from time to time, it’s clear: it’s super easy, nothing complicated.
Why do I make it often? First of all, because I don’t like store-bought bread—it turns into a sole after two days. Plus, I don’t have to bother with turning on the big oven or washing a ton of dishes. I just throw everything into the bowl, press a few buttons, take a peek at the dough, maybe add some seeds, and that’s it. And honestly, given how much bread my family eats, if I bought it daily from the bakery, it would cost me three times more each month. Plus, I throw in whatever comes to mind: seeds, herbs, whatever I feel like at the moment. And between us, I’m thinking of trying whole wheat flour, but I don’t have the courage to change everything all at once.
Ingredients (including their roles—none are just fillers)
- 1 kg white flour (650 works, 000 works, it depends on what you have. The flour gives volume and texture, and honestly, don’t skimp here; it’s the base.)
- 400 ml lukewarm water (Not cold, not boiling! The water activates the yeast and helps with kneading—if it’s too cold, it rises slowly; if it’s too hot, the yeast dies.)
- 22 g fresh yeast (or 7 g dry yeast if you don’t have fresh on hand—the yeast does all the rising.)
- 2 tablespoons oil (I use sunflower oil, but any oil works, even olive oil. The oil makes the crust softer and binds the dough a bit.)
- 1 teaspoon salt (I use a heaping teaspoon; if you just sprinkle it, it will be too salty. Don’t leave out the salt; bread without salt is really sad.)
- 1 teaspoon sugar (helps feed the yeast; it doesn’t make the bread sweet, in case you’re wondering.)
- Optional: sesame seeds, poppy seeds, sunflower seeds, etc., at the end, for those who want (doesn’t change the texture, just the taste and appearance.)
Preparation method
1. I heat 400 ml of water, by eye, until it’s lukewarm. If you stick your finger in and it doesn’t burn, it’s okay. I pour the water directly into the machine’s bowl.
2. I add 2 tablespoons of oil. For me, it’s almost always sunflower oil. I’ve tried olive oil too, but I wasn’t too thrilled; it turns out too aromatic for my taste.
3. I sprinkle 1 teaspoon of salt over the water and oil (try not to let it sit right next to the yeast if you can avoid it) and 1 teaspoon of sugar (don’t skip it; otherwise, the bread rises slowly—I’ve had that happen a few times, and the result didn’t satisfy me).
4. Now comes the flour—1 kg, all at once. I add it carefully so that everything doesn’t splatter when the machine starts.
5. On top of the flour, I make a small well and add the yeast. If it’s fresh, I crumble it well with my fingers to avoid big chunks. If it’s dry, I just add it as it is; it’s not rocket science.
6. I set the program for a 1 kg loaf with a medium crust (I don’t like my bread too toasted, but it really depends on personal taste). The complete program takes about 2 hours and 15 minutes for me. I press Start and let the machine do its job.
7. Here comes the important part: when it starts mixing, I watch what’s happening with the dough. It should form a fairly smooth ball, not sticky but not dry, and there shouldn’t be any flour left on the sides. If I see it’s too soft, I add another tablespoon or two of flour. If it looks too dry and crumbs appear, I drizzle a little water. Everything is done by eye; after a couple of tries, the dough will “tell” you what it wants.
8. If there’s still flour on the walls, I use a wooden spoon to gently push the dough ball towards the flour so it can absorb everything.
9. I close the lid and let the machine knead and rise according to the program. There’s no point in watching it; it does its job by itself.
10. After the kneading is done (my machine beeps briefly), you have the option to add seeds or whatever you want. Sometimes I throw in a handful of sunflower seeds or poppy seeds, but only for appearance and taste.
11. When the cycle is done and the bread is baked, I carefully take it out (it’s hot, watch out for steam), and I don’t forget to remove the paddle from the bottom of the bread if it’s stuck there—often it stays, and if you forget, you can break your knife when slicing.
12. I let the bread cool on a rack, covered with a clean towel—this way, the crust doesn’t harden too much and doesn’t wrinkle.
13. Don’t try to slice it while it’s still warm. I’ve made that mistake a few times, and it ended up squished. Resist the temptation and only slice it after it’s completely cooled, at least an hour or two.
Tips, variations, and serving ideas
Useful tips:
- Don’t compromise on flour quality. Wet or “old” flour gives a weird taste and doesn’t rise well.
- Pay attention to the dough’s consistency after the first few minutes of kneading; don’t blindly rely on the program.
- Don’t open the lid too often during baking—it lowers the temperature, and you end up with flatter bread.
- If the bread sticks to the paddle, let it sit for 5-10 minutes after taking it out of the bowl; the steam helps the paddle come out more easily.
Ingredient substitutions and adaptations:
- Flour: you can use half whole wheat and half white (it turns out a bit denser but has a more “authentic” taste). I haven’t tried it with just whole wheat, but I think you’ll need to add more water and accept a heavier texture.
- Gluten-free: there are gluten-free flour mixes for bread, but you’ll need to adjust the kneading and rising times—it’s a whole different story; it won’t work right off the bat.
- Oil: you can use melted butter if you want it to be a bit more “brioche-like,” but don’t expect it to stay soft for as long.
- Yeast: if you don’t have fresh, use dry, as I mentioned, about 7-8g for a kilogram of flour. Don’t use baking powder; it’s unnecessary, and it won’t rise.
Variations:
- For a bit of flavor, mix a pinch of dried oregano or cumin into the flour.
- If you want a more rustic look, brush the top with a bit of water mixed with flour before baking (you can play with a brush if you feel like it).
- You can sprinkle pumpkin or sunflower seeds on top at the end for a more “gourmet” look.
Serving ideas:
- It goes perfectly with plain butter right on the warm slice.
- For sandwiches, slice thinly and spread with cream cheese and tomatoes.
- A thick slice with jam or honey in the morning is the whole story.
- If it gets stale, make garlic and herb croutons in the oven, and your soup will be more interesting.
- Nothing beats it with soup or broth, honestly.
Frequently asked questions
My bread isn’t rising; it’s flat like a pancake. Why?
Most often, either the yeast was old or inactive, or the water was too hot and killed it, or it didn’t have enough rising time. Make sure the yeast is fresh, the water is just lukewarm (not hot!), and don’t put the salt directly on the yeast, as it slows down fermentation.
The bread stuck badly in the bowl; what should I do?
If you didn’t grease the paddles or the bowl, that can happen, especially if you used high-gluten flour or added too much oil. Let it sit for 10 minutes after baking and then try to remove it. If it breaks, don’t stress; it’s still edible.
The crust is too thick; can I do something?
Set the baking level to “light” or “medium,” not “dark.” You can also brush the bread with water when baking starts or cover it with a towel as soon as you take it out to soften the crust.
How long does homemade bread last?
At room temperature, it lasts easily for 3-4 days if kept covered. After that, it starts to harden and is better for croutons.
Can I add milk, yogurt, or eggs?
Yes, but it changes the texture. Milk gives a softer crumb, yogurt makes it a bit tangy. If you add an egg, the crumb becomes yellower and a bit denser. I usually don’t add them, but it works if you want to experiment.
Nutritional values (approximate)
Let’s not kid ourselves; this bread isn’t diet food, but at least you know what you put in it. With a kilogram of flour and 400 ml of water, plus yeast, oil, and sugar, a thick slice (about 50g) has around 130-150 calories, with 27-29g of carbohydrates, 4g of protein, and about 1.5g of fat (if you don’t add too much oil). No additives, no preservatives, no excess sugar, no unpronounceable stuff. If you look at the glycemic index, white bread raises blood sugar quickly, so for diabetics or those on strict diets, it’s better to use whole wheat flour or reduce the quantity at a meal. For kids and active adults, it’s fine, but—like any bread—don’t overdo it. You can lower the calories if you use less oil or add fiber-rich seeds.
How to store and reheat
I store the bread in a cotton bag or a clean towel at room temperature. I don’t keep it in the fridge because it dries out faster, but if it’s very hot in the kitchen or you have mold issues, it’s better to keep it cool, well-wrapped. If after two or three days it starts to harden, I slice it and microwave it for 10 seconds, or I put it directly in the toaster for a nice texture. For freezing, slice the bread when it’s completely cool, then put it in a bag and into the freezer; it thaws quickly and remains tasty. To avoid mold, don’t seal it tightly while it’s still warm. If it still happens, it’s better to make croutons than to throw it away.
That’s it; it’s not rocket science, but it doesn’t come out perfect the first time either. You have to get your hands in there, watch, and be patient—because the bread will “tell” you when it’s ready. I’ve gotten used to making it almost mechanically. It gets eaten quickly; you hardly realize when it’s gone.
Quick info: For me, it takes about two hours and a bit from starting the machine to taking the bread out to cool. From these quantities, you get about 18-20 good slices, so two people can easily eat for 3-4 days unless you’re the type who “tastes” a piece while it cools. It’s not hard to make, but you need a little attention to avoid any mishaps. If you have a bread machine and two hands to check the dough from time to time, it’s clear: it’s super easy, nothing complicated.
Why do I make it often? First of all, because I don’t like store-bought bread—it turns into a sole after two days. Plus, I don’t have to bother with turning on the big oven or washing a ton of dishes. I just throw everything into the bowl, press a few buttons, take a peek at the dough, maybe add some seeds, and that’s it. And honestly, given how much bread my family eats, if I bought it daily from the bakery, it would cost me three times more each month. Plus, I throw in whatever comes to mind: seeds, herbs, whatever I feel like at the moment. And between us, I’m thinking of trying whole wheat flour, but I don’t have the courage to change everything all at once.
Ingredients (including their roles—none are just fillers)
- 1 kg white flour (650 works, 000 works, it depends on what you have. The flour gives volume and texture, and honestly, don’t skimp here; it’s the base.)
- 400 ml lukewarm water (Not cold, not boiling! The water activates the yeast and helps with kneading—if it’s too cold, it rises slowly; if it’s too hot, the yeast dies.)
- 22 g fresh yeast (or 7 g dry yeast if you don’t have fresh on hand—the yeast does all the rising.)
- 2 tablespoons oil (I use sunflower oil, but any oil works, even olive oil. The oil makes the crust softer and binds the dough a bit.)
- 1 teaspoon salt (I use a heaping teaspoon; if you just sprinkle it, it will be too salty. Don’t leave out the salt; bread without salt is really sad.)
- 1 teaspoon sugar (helps feed the yeast; it doesn’t make the bread sweet, in case you’re wondering.)
- Optional: sesame seeds, poppy seeds, sunflower seeds, etc., at the end, for those who want (doesn’t change the texture, just the taste and appearance.)
Preparation method
1. I heat 400 ml of water, by eye, until it’s lukewarm. If you stick your finger in and it doesn’t burn, it’s okay. I pour the water directly into the machine’s bowl.
2. I add 2 tablespoons of oil. For me, it’s almost always sunflower oil. I’ve tried olive oil too, but I wasn’t too thrilled; it turns out too aromatic for my taste.
3. I sprinkle 1 teaspoon of salt over the water and oil (try not to let it sit right next to the yeast if you can avoid it) and 1 teaspoon of sugar (don’t skip it; otherwise, the bread rises slowly—I’ve had that happen a few times, and the result didn’t satisfy me).
4. Now comes the flour—1 kg, all at once. I add it carefully so that everything doesn’t splatter when the machine starts.
5. On top of the flour, I make a small well and add the yeast. If it’s fresh, I crumble it well with my fingers to avoid big chunks. If it’s dry, I just add it as it is; it’s not rocket science.
6. I set the program for a 1 kg loaf with a medium crust (I don’t like my bread too toasted, but it really depends on personal taste). The complete program takes about 2 hours and 15 minutes for me. I press Start and let the machine do its job.
7. Here comes the important part: when it starts mixing, I watch what’s happening with the dough. It should form a fairly smooth ball, not sticky but not dry, and there shouldn’t be any flour left on the sides. If I see it’s too soft, I add another tablespoon or two of flour. If it looks too dry and crumbs appear, I drizzle a little water. Everything is done by eye; after a couple of tries, the dough will “tell” you what it wants.
8. If there’s still flour on the walls, I use a wooden spoon to gently push the dough ball towards the flour so it can absorb everything.
9. I close the lid and let the machine knead and rise according to the program. There’s no point in watching it; it does its job by itself.
10. After the kneading is done (my machine beeps briefly), you have the option to add seeds or whatever you want. Sometimes I throw in a handful of sunflower seeds or poppy seeds, but only for appearance and taste.
11. When the cycle is done and the bread is baked, I carefully take it out (it’s hot, watch out for steam), and I don’t forget to remove the paddle from the bottom of the bread if it’s stuck there—often it stays, and if you forget, you can break your knife when slicing.
12. I let the bread cool on a rack, covered with a clean towel—this way, the crust doesn’t harden too much and doesn’t wrinkle.
13. Don’t try to slice it while it’s still warm. I’ve made that mistake a few times, and it ended up squished. Resist the temptation and only slice it after it’s completely cooled, at least an hour or two.
Tips, variations, and serving ideas
Useful tips:
- Don’t compromise on flour quality. Wet or “old” flour gives a weird taste and doesn’t rise well.
- Pay attention to the dough’s consistency after the first few minutes of kneading; don’t blindly rely on the program.
- Don’t open the lid too often during baking—it lowers the temperature, and you end up with flatter bread.
- If the bread sticks to the paddle, let it sit for 5-10 minutes after taking it out of the bowl; the steam helps the paddle come out more easily.
Ingredient substitutions and adaptations:
- Flour: you can use half whole wheat and half white (it turns out a bit denser but has a more “authentic” taste). I haven’t tried it with just whole wheat, but I think you’ll need to add more water and accept a heavier texture.
- Gluten-free: there are gluten-free flour mixes for bread, but you’ll need to adjust the kneading and rising times—it’s a whole different story; it won’t work right off the bat.
- Oil: you can use melted butter if you want it to be a bit more “brioche-like,” but don’t expect it to stay soft for as long.
- Yeast: if you don’t have fresh, use dry, as I mentioned, about 7-8g for a kilogram of flour. Don’t use baking powder; it’s unnecessary, and it won’t rise.
Variations:
- For a bit of flavor, mix a pinch of dried oregano or cumin into the flour.
- If you want a more rustic look, brush the top with a bit of water mixed with flour before baking (you can play with a brush if you feel like it).
- You can sprinkle pumpkin or sunflower seeds on top at the end for a more “gourmet” look.
Serving ideas:
- It goes perfectly with plain butter right on the warm slice.
- For sandwiches, slice thinly and spread with cream cheese and tomatoes.
- A thick slice with jam or honey in the morning is the whole story.
- If it gets stale, make garlic and herb croutons in the oven, and your soup will be more interesting.
- Nothing beats it with soup or broth, honestly.
Frequently asked questions
My bread isn’t rising; it’s flat like a pancake. Why?
Most often, either the yeast was old or inactive, or the water was too hot and killed it, or it didn’t have enough rising time. Make sure the yeast is fresh, the water is just lukewarm (not hot!), and don’t put the salt directly on the yeast, as it slows down fermentation.
The bread stuck badly in the bowl; what should I do?
If you didn’t grease the paddles or the bowl, that can happen, especially if you used high-gluten flour or added too much oil. Let it sit for 10 minutes after baking and then try to remove it. If it breaks, don’t stress; it’s still edible.
The crust is too thick; can I do something?
Set the baking level to “light” or “medium,” not “dark.” You can also brush the bread with water when baking starts or cover it with a towel as soon as you take it out to soften the crust.
How long does homemade bread last?
At room temperature, it lasts easily for 3-4 days if kept covered. After that, it starts to harden and is better for croutons.
Can I add milk, yogurt, or eggs?
Yes, but it changes the texture. Milk gives a softer crumb, yogurt makes it a bit tangy. If you add an egg, the crumb becomes yellower and a bit denser. I usually don’t add them, but it works if you want to experiment.
Nutritional values (approximate)
Let’s not kid ourselves; this bread isn’t diet food, but at least you know what you put in it. With a kilogram of flour and 400 ml of water, plus yeast, oil, and sugar, a thick slice (about 50g) has around 130-150 calories, with 27-29g of carbohydrates, 4g of protein, and about 1.5g of fat (if you don’t add too much oil). No additives, no preservatives, no excess sugar, no unpronounceable stuff. If you look at the glycemic index, white bread raises blood sugar quickly, so for diabetics or those on strict diets, it’s better to use whole wheat flour or reduce the quantity at a meal. For kids and active adults, it’s fine, but—like any bread—don’t overdo it. You can lower the calories if you use less oil or add fiber-rich seeds.
How to store and reheat
I store the bread in a cotton bag or a clean towel at room temperature. I don’t keep it in the fridge because it dries out faster, but if it’s very hot in the kitchen or you have mold issues, it’s better to keep it cool, well-wrapped. If after two or three days it starts to harden, I slice it and microwave it for 10 seconds, or I put it directly in the toaster for a nice texture. For freezing, slice the bread when it’s completely cool, then put it in a bag and into the freezer; it thaws quickly and remains tasty. To avoid mold, don’t seal it tightly while it’s still warm. If it still happens, it’s better to make croutons than to throw it away.
That’s it; it’s not rocket science, but it doesn’t come out perfect the first time either. You have to get your hands in there, watch, and be patient—because the bread will “tell” you when it’s ready. I’ve gotten used to making it almost mechanically. It gets eaten quickly; you hardly realize when it’s gone.