Citric Acid Free Bread Machine White Bread
There is something deeply satisfying about pulling a golden, fragrant loaf out of a bread machine, and this classic white bread delivers exactly that kind of simple joy. For anyone navigating a citric acid sensitivity, store-bought bread can be a minefield — citric acid shows up as a preservative in countless commercial loaves, often buried in the fine print. This recipe keeps things beautifully clean: just water, butter, sugar, salt, bread flour, and yeast, with nothing hidden or unnecessary. The bread machine does all the heavy lifting, mixing and proofing and baking through a full cycle while you go about your day. A hollow tap on the bottom tells you the loaf is done, and that 30-minute cooling rest before slicing is worth every impatient minute — it keeps the crumb light and airy rather than gummy. Slice it thick for sandwiches, toast it with butter, or just tear into a warm hunk straight from the rack. Once you know exactly what's in your bread, it's hard to go back to anything else.
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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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