Carrageenan Free Bread Machine White Bread
There is something deeply satisfying about pulling a golden, hollow-sounding loaf out of a bread machine and knowing exactly what went into it. Store-bought sandwich bread is one of the sneakier sources of carrageenan, a common additive used to improve texture and shelf life in commercial loaves — so baking your own is genuinely the cleanest solution. This recipe keeps things beautifully simple: warm water, butter, sugar, salt, bread flour, and yeast. That's it. No stabilizers, no emulsifiers, no ingredient list that requires a magnifying glass. The bread machine does all the heavy lifting, mixing and proofing and baking while you go about your day. What comes out is a classic white loaf with a deep golden crust and a soft, pillowy crumb that slices beautifully for sandwiches or toast. Let it cool fully on the rack before cutting, and you'll be rewarded with a clean, even slice every single time.
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Learn more →Ingredients
12 servings
- 1 cup warm water (110°f / 43°c)
- 2 tbsp unsalted butter, softened
- 1 tbsp granulated sugar
- 1 tsp salt
- 3 cups bread flour
- 2 ¼ tsp active dry yeast (1 standard packet)
Instructions
- 1
Add the ingredients to the bread machine pan in the order listed: water, butter, sugar, salt, bread flour, and yeast. Make a small well in the center of the flour and pour the yeast into it, keeping the yeast away from the salt.
- 2
Insert the pan into the bread machine, select the Basic or White Bread cycle, choose your preferred crust color (medium is recommended), and press Start. The full cycle will run approximately 3 hours.
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