Our Favorite Bread/Roll Recipe for the Bread Machine

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Makes 2 loaves or 2 dozen rolls

Put ingredients into pan of bread machine in the following order:

  • 1 1/2 cups warm water
  • 2 tablespoons olive oil
  • 2 teaspoons salt (sea salt preferred)
  • 4 cups unbleached flour (use a combo – 1 wheat/3 white)
  • 1/3 cup sugar (honey preferred)
  • 1/2 cup instant potato flakes
  • 5 teaspoons active dry yeast

Set bread machine on “dough” cycle. Once done with dough cycle, turn out onto floured surface. Knead a little to get all the air out, then shape into 2 loaves or 24 rolls and put into greased pans. Put in warm oven with a dish towel over the pans to raise. (Before I put the pans in, I usually turn the oven on for a few minutes to warm it up, then turn the oven off and turn the oven light on to keep it warm inside while the bread raises.) Let bread raise for about 1 hour in the oven.

This recipe will not make huge loaves, but the dough should raise until about even with the top of the pans, then raise more as it bakes.

When ready to bake, remove towel, leave pans in the oven, turn oven on to 325 degrees and set timer for 25 minutes. The bread will continue to rise a little while the oven is warming up. I find this works pretty well.

Note: As I said above, this recipe does not make huge 2-lb. loaves like some do. This recipe was from my bread machine book and I just adjusted it to make two small loaves of bread. I think it will make more like two 1-lb. or 1 1/2-lb. loaves.

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    1. Hi! Can you tell me what recipe you are referring to that only had 2 1/2 tsp. yeast? I am wondering if the recipe was for a smaller batch of bread or something and so I halved the yeast amounts. But please give me a link or something and I'll see what I did, ok? Have a good evening!
      1. It was in an ebook that I downloaded several years ago, and I printed out just a couple of pages including this one, page 14. I think it was a book of daily menu suggestions, since the next recipe after the bread/rolls is "Tuesday Recipes: Mexican Casserole (slow cooker!)." The recipe is identical except for your healthier options, and then the change in the amount of yeast. We have made the rolls several times, with the smaller amt (I didn't know you had updated it), and they are really good--we like the added potato flakes.
        1. Boy..I looked at my ebook and compared the recipes and you are right. I'm not sure why the difference! I guess if the smaller amount works, then just use that. I wondered if I started using more yeast to try to get the bread to raise more. I haven't made this recipe in a long time! I guess use the smaller amount if it works great and don't worry about it :).
  1. If using honey do you use the same amount as you do with the sugar? Can I use a gluten free all purpose flour?
    1. Hi Suzette! If you use honey to replace sugar, I usually use the same amount unless the amount is over 1 cup. So in this recipe it would be fine to just use the same amount in honey. As far as using gluten free flour, those flours act differently than wheat flour. You will probably need to use something like xantham gum to help the bread hold together. I would find a gluten-free recipe to use as a guide so you know what kind of ingredients to use. Sometimes the gluten free flours will have recipes on the packaging too. Hope that helps!
  2. Sheri, this bread is delicious! My family loves it and so do our friends. The dough does hit the top of my bread machine towards the end of the rise, but I just pull it off and carry on. This bread tastes great and is easy to make. Thanks for all your recipes!

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