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Transforming your bread machine into an artisan bakery just got easier with this America's Test Kitchen bread machine recipe—a foolproof method for crafting a loaf with restaurant-quality texture and flavor in a single cycle.
The secret lies in precise ingredient ratios and machine settings that mimic professional kneading, ensuring a crust with just the right crispness and a crumb so tender it practically melts.
I’ve tested countless variations to perfect this approach, and the results speak for themselves: a loaf that rivals store-bought but with the depth of homemade.
This recipe delivers consistent, professional results every time, whether you’re a beginner or a seasoned baker. The process is streamlined—just combine your ingredients, select the basic white bread setting, and let the machine handle the rest.
For added customization, you can incorporate mix-ins like nuts, seeds, or dried fruit during the dough development phase without disrupting the texture. The key is timing: adding them too early can lead to over-kneading, while waiting too long risks uneven distribution.
What sets this method apart is the attention to detail that eliminates common bread machine pitfalls, like dense or gummy loaves. By adjusting the dough consistency and crust color settings, you’ll achieve a loaf with an even golden-brown crust and an open, airy crumb—no guesswork required.
The recipe also includes troubleshooting tips for issues like sticking dough or uneven baking, ensuring success even on your first try.
Perfect for sandwiches, toast, or serving alongside soups and stews, this artisan-style loaf is versatile enough for any meal. Once you master the technique, you’ll never buy bread from a bakery again. Let’s get started on creating your perfect loaf.
Ingredients for america's test kitchen bread machine
Eight essential ingredients transform your bread machine into a professional artisan bakery.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | Sifted for even texture |
| Active Dry Yeast 🍞 | ¼ oz | Fresh or equivalent packet |
| Granulated Sugar 🍚 | ¼ cup | White or light brown |
| Unsalted Butter 🧈 | ½ cup | Softened to room temperature |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Warm Water 💧 | 1 ¼ cups | 110°F for optimal yeast activation |
| Milk 🥛 | ¼ cup | Whole milk for richness |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For dough pan coating |
| Cornmeal 🌽 | 2 tbsp | For dusting bread pan |
| Optional Mix-Ins 🥜 | 1 cup | Nuts, seeds, or dried fruit |
The flour is non-negotiable—King Arthur or Gold Medal are my go-tos for consistent results. Sift it first to avoid dense loaves, and don’t skimp on the yeast: Fresh is best, but packets work if stored properly. Warm water is critical—too hot kills the yeast, too cold slows fermentation. Test it with your finger: it should feel like bathwater. For the butter, room temperature is key—it should dent but not melt when pressed. The milk adds tenderness, but whole milk delivers the richest crumb—skip the skim if you can. Pro tip: Toast your nuts or seeds before adding to enhance flavor.
No yeast on hand? Instant yeast works 1:1, but fresh yeast is ideal. Short on butter? Vegetable oil at half the amount keeps things moist, though texture will differ slightly. Prefer whole wheat? Replace up to 20% of the flour with whole wheat pastry flour—regular whole wheat makes the dough too dense. The olive oil isn’t just for coating: Use a fruity, high-quality brand like California Olive Ranch. For mix-ins, chop nuts coarsely and soak dried fruit in warm water for 10 minutes to plump them up—trust me, it makes a difference. And if you’re adding seeds, toast them first in a dry pan for 2-3 minutes to deepen their flavor.
This dough is a beast—kneads itself for 3 hours in the machine, so no hands-on work required. Once baked, let the loaf cool completely on a wire rack (at least 2 hours) to prevent gummy texture. Store wrapped at room temperature for 3-4 days, or freeze slices for up to 3 months. For reheating, wrap slices in foil and warm in a 350°F oven for 5 minutes—crispy crust, soft interior every time. The leftovers? Toast is a must—this bread sings when buttered and crisped.
Why You'll Love This Recipe
- Bread Machine Magic: I swear by this recipe because it handles all the heavy lifting for me—the machine kneads, rises, and bakes while I prep dinner. No standing over a bowl, no guessing if the dough’s ready; just toss in the flour, yeast, sugar, butter, and eggs, and walk away.
- Buttery Crust, Soft Core: That touch of unsalted butter in the dough? It’s everything. You get a golden, crackly crust that shatters just right, but the inside stays pillowy—like a hug from your grandma’s kitchen. The eggs add richness without overpowering, and the sugar? Just enough to make it irresistible.
- Weeknight Hero: I make a loaf on Sundays, and it lasts me through lunches, sandwiches, and toast for days. Freeze half for when I’m too tired to bake, and it thaws perfectly—no weird textures. Honestly, it’s my go-to for breakfast, dinner, or even a quick charcuterie board.
- Budget-Friendly Staple: Flour, yeast, sugar, butter, eggs—these are pantry basics that won’t break the bank. A single batch stretches into meals for the whole family, and the leftovers? Perfect for croutons, breadcrumbs, or French toast. This recipe turns simple ingredients into something that feels like a treat.
Step-by-step instructions for america's test kitchen bread machine recipe
This artisan-style loaf delivers bakery-quality crust and crumb with minimal effort—just follow these precise steps.
Prepare the Dough Components
In a large mixing bowl, whisk together the 5 cups all-purpose flour, 0.25 oz active dry yeast, 0.25 cup granulated sugar, and 1.5 tsp diamond crystal kosher salt. This dry mixture forms the foundation of your dough—make sure the yeast is fresh, as old yeast won't activate properly. Set this blend aside while you prepare the wet ingredients.
In a separate bowl, combine the 0.5 cup unsalted butter (softened to room temperature), 2 whole large eggs, 0.25 cup milk, and 1.25 cups warm water (tested at 110°F). The butter should be pliable but not melted, ensuring it incorporates smoothly without breaking. Whisk vigorously until fully emulsified—this creates a rich, tender dough structure. If you're using 1 cup optional mix-ins like nuts or dried fruit, fold them into the wet ingredients now to distribute evenly.
Mix and Knead in the Bread Machine
Transfer the dry ingredients to your bread machine pan, then pour in the wet mixture. Add 1 tbsp extra-virgin olive oil to the pan—this prevents sticking and adds subtle flavor. Select the "Basic White Bread" setting on your machine and start the cycle. The machine will automatically mix, knead, and proof the dough for you.
During the initial kneading phase (about 5-10 minutes), you'll hear the machine working vigorously. This is normal—the dough needs to develop gluten for that perfect artisan texture. If your machine has a window, watch for the dough to become smooth and elastic. If it looks shaggy or sticky, don't panic—the machine will continue kneading until it reaches the ideal consistency.
Shape and Proof the Dough
Once the kneading cycle completes, remove the dough from the pan and place it on a lightly floured surface. Gently shape it into a round loaf, tucking the edges under to form a tight seal. This step ensures even baking and a professional appearance. Place the shaped dough in a greased 9x5-inch loaf pan (use the 1 tbsp extra-virgin olive oil to coat the pan thoroughly).
Cover the pan loosely with a damp towel and let the dough proof at room temperature for 1 hour. You'll know it's ready when the dough has risen to about 1 inch above the pan's rim and springs back slowly when gently pressed. For a more pronounced flavor, you can proof it in the refrigerator overnight—this develops deeper bread flavor through slow fermentation.
Bake to Golden Perfection
Preheat your oven to 375°F. While it heats, dust the top of the dough with 2 tbsp cornmeal—this creates a beautiful, crispy crust. Bake the loaf for 30-35 minutes until it reaches an internal temperature of 190-200°F and develops a deep golden-brown crust. Tap the bottom of the loaf—it should sound hollow, indicating a fully baked interior.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. This resting period prevents a gummy crumb. For the crispiest texture, brush the warm loaf with a bit of melted butter while still slightly warm. Slice when fully cooled—each piece should reveal an open, airy crumb with a satisfying chew.
Pro Tips For Making America'S Test Kitchen Bread Machine
- Measure Butter Cold: The recipe calls for softened butter, but I learned the hard way—if it’s too warm, the bread machine will overwork it into a greasy mess. Scoop it straight from the fridge, let it sit for 10 minutes (not 30), and cut it into chunks before adding. That way, it melts just enough during kneading without turning the dough into butterfinger goo.
- Bloom Yeast First: Skip the "just toss it in" approach—this recipe’s yeast needs a head start. Mix the yeast, sugar, and warm water (110°F) in the bread pan before adding dry ingredients. Let it sit for 5 minutes until foamy. I used to ignore this, and my loaves always took forever to rise. Five minutes now saves 30 later.
- Don’t Overload the Pan: The recipe’s dough is sticky, and I get it—you want to cram it all in. But if you press it too hard, you’ll compress the gluten and end up with a dense brick. Use a lightly oiled rubber spatula to gently shape the dough into the pan’s edges, leaving a ½-inch gap at the top. Trust me, the machine will stretch it out.
- Use Room-Temp Eggs: Cold eggs? Big mistake. The recipe assumes eggs at 70°F—if yours are straight from the fridge, the dough will take longer to rise and develop properly. Pop them in warm water for 10 minutes or let them sit on the counter for 30. Your loaf’s texture (and rise) will thank you.
Wine and beer pairings for this america's test kitchen bread machine
Crisp White Wine
For this artisan bread, I reach for a dry Riesling from Germany or a Sauvignon Blanc from New Zealand. The bright acidity and citrus notes cut through the buttery richness of the loaf, while subtle mineral undertones complement the crust's caramelized sweetness.
A chilled glass enhances the experience—serve it alongside your first slice for the perfect contrast. 🍷
Malty Amber Ale
If you prefer beer, an amber ale with caramel and biscuit notes pairs beautifully. Brands like New Belgium Fat Tire or Samuel Adams Noble Pils offer just enough sweetness to balance the bread’s crust while their malty depth mirrors the dough’s complexity.
The effervescence also cleanses your palate between bites. 🍺
Rosé for Lunch
A dry Provence rosé works wonders for a light lunch spread. Its crisp acidity and red fruit flavors harmonize with the bread’s subtle sweetness, while the pale hue makes it visually appealing. Opt for a Whispering Angel or Miraval—both deliver the refreshing balance this loaf deserves. 🌸
Aged Rum Cocktail
For a festive touch, try a dark rum cocktail like an Old Fashioned with a twist. Mix 2 oz aged rum (like Appleton Estate 12-year), 1 tsp honey, and a dash of orange bitters.
The rum’s caramel notes echo the bread’s crust, while the honey adds a touch of sweetness that ties everything together. Serve over ice with an orange twist. 🍹
Sparkling Cider
Non-alcoholic? A dry sparkling cider like Martinelli’s Brut or Woodchuck Hard Cider (sparkling variety) offers the same crispness as wine without the alcohol. The bubbles enhance the bread’s texture, making each bite feel lighter and more refreshing. Perfect for brunch or casual gatherings. 🍎
Seasonal Pairing Tips
Summer calls for crisp whites or light beers, while winter pairs better with malty ales or spiced rum cocktails. For holidays, a mulled wine with cinnamon and cloves complements the bread’s richness beautifully.
Always let your drink and bread reach room temperature before pairing—the contrast enhances the experience. 🌡️
Nutrition facts
Frequently asked questions
Can I use whole wheat flour in this bread machine recipe?
Yes, but replace only 20% of the all-purpose flour with whole wheat pastry flour to maintain texture. Regular whole wheat flour makes the dough too dense. For a heartier loaf, consider adding 1 cup vital wheat gluten to the dry ingredients to improve rise and structure.
Why did my bread turn out dense instead of airy?
Dense bread usually results from over-kneading, old yeast, or too much flour. Double-check your yeast freshness (it should be 6 months old max) and measure flour by weight (500g) rather than scooping. If using mix-ins, add them during the last 5 minutes of kneading to prevent overworking.
How do I adjust this recipe for a smaller bread machine pan?
Reduce all ingredients by 25-30% (about 3.75 cups flour) and use the "Quick Bread" setting if available. For even smaller pans, try a 1-pound loaf with 3 cups flour, 0.125 oz yeast, and 1 egg. Always check your machine's manual for capacity limits.
Can I make this bread without a bread machine?
Mix the dough by hand (it'll be stickier), knead for 10 minutes until elastic, then let rise for 1.5-2 hours. Shape into a loaf, proof again for 30 minutes, and bake at 375°F for 35-40 minutes. The texture will be slightly denser but still delicious.
What's the best way to store leftover bread?
Wrap cooled slices in plastic wrap or store in an airtight container at room temperature for 3-4 days. For longer storage, freeze slices for up to 3 months. To revive, warm in a 350°F oven for 5 minutes wrapped in foil. Never refrigerate—it dries out the crumb.