Basic Bread Machine Recipe

Think of this as your bread machine starter template. Learn this one recipe and you can riff on it forever.

The base is straightforward: whole wheat flour boosted with a little white flour and vital wheat gluten for structure, proofed yeast with malt extract for a subtle depth of flavor, and just enough sugar and salt to round things out.

The key is proofing the yeast separately with the malt and warm water before adding the dry ingredients. This lets you confirm the yeast is alive and active before committing.

Watch the dough as the machine kneads. It should form one smooth mass, not several dry clumps. If it looks too dry, add water a tablespoon at a time.

Variations

• Swap 1 cup of whole wheat flour for rye or corn flour (add an extra tablespoon of gluten to compensate).
• For sweet bread, increase the sugar by a few tablespoons and toss in a handful of raisins.
• Add 2 mashed bananas for banana bread, but reduce the water accordingly since the fruit adds moisture.

Pro Tips

• Check your water temperature with a thermometer. Between 110 and 120 degrees is the sweet spot. Too hot kills the yeast, too cold won’t activate it.
• Malt extract adds a subtle sweetness and helps the crust brown. It’s worth tracking down at a homebrew shop or online.
• Three tablespoons of caraway or sesame seeds stirred into a savory loaf adds texture and flavor that elevates the whole thing.