Side Dishes
A 750g bread machine recipe that delivers restaurant-quality texture with minimal effort—this hands-off loaf features an open, airy crumb and crisp crust, all achieved with just a few simple ingredients and the right technique.
The beauty of this method lies in its precision: no guesswork, no kneading, and no risk of overproofing. I’ve perfected this over years of testing, ensuring every batch turns out tender, flavorful, and perfect for sandwiches or toast.
The secret to that signature open crumb starts with a precise dough formula—high-gluten flour for structure, just enough yeast for proper rise, and a touch of honey to enhance browning. The bread machine handles the rest, mixing, kneading, and baking automatically while you focus on other tasks.
This recipe also includes optional add-ins like seeds or herbs, so you can customize it without sacrificing texture.
By the time the timer dings, you’ll have a loaf with a golden crust and an interior so light it practically melts in your mouth. The crust stays crisp for days, while the crumb remains soft—ideal for slicing thick or serving as-is.
No more dense, gummy bread machine loaves; this method guarantees a result that rivals artisanal bakery bread.
Whether you’re a beginner or a seasoned baker, this foolproof approach ensures success every time. The recipe includes troubleshooting tips for common issues like flat loaves or pale crusts, so you’ll know exactly how to adjust if something goes wrong. Ready to transform your bread machine into a bakery-quality tool?
Ingredients for 750g bread machine
Simple, precise ingredients transform your bread machine into a bakery-quality tool.
| Ingredient | Amount | Notes |
|---|---|---|
| High-Gluten Flour 🌾 | 3 ½ cups | For optimal structure and open crumb |
| Active Dry Yeast 🍞 | ¼ tsp | Ensure yeast is fresh for proper rise |
| Granulated Sugar 🍚 | ¼ cup | Feeds yeast for better fermentation |
| Honey 🍯 | 1 tbsp | Enhances browning and flavor |
| Unsalted Butter 🧈 | 2 tbsp | Softened for tender crumb |
| Large Egg 🥚 | 1 whole | Adds richness and structure |
| Warm Water 💧 | 1 cup | 110°F for optimal yeast activation |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred for accurate measure |
| Sesame Seeds 🌻 | 1 tbsp | Optional for texture and flavor |
| Poppy Seeds 🌾 | 1 tbsp | Optional for nutty flavor |
| Fresh Rosemary 🌿 | 1 tsp | Chopped, optional for aroma |
| Olive Oil 🫒 | 1 tbsp | For greasing bread pan |
The high-gluten flour is non-negotiable here—it’s what gives you that signature open crumb. King Arthur or Bob’s Red Mill are my go-tos, but any bread flour with 12-14% protein works. The yeast? Freshness matters—check the expiration date, and if it’s been sitting in your pantry for months, toss it. Honey isn’t just for sweetness—it enhances browning and adds subtle depth. I grab the local raw honey from the farmers market, but any variety works. The butter should be softened to room temperature—no melting, just pliable. And that warm water? 110°F is ideal—too hot and you’ll kill the yeast, too cold and it won’t activate properly.
No honey? Maple syrup works in a pinch, though it’ll darken the crust slightly. Short on butter? Olive oil or coconut oil keeps the crumb tender, but butter gives that unmatched richness. The seeds and herbs are totally optional, but if you’re using them, toast the seeds first—just a minute in a dry pan—to bring out their flavor. No rosemary? Thyme or dried oregano add a nice touch. And if you’re feeling fancy, a sprinkle of flaky sea salt on top after baking makes all the difference. The egg is key for structure, but if you’re avoiding it, 1 tbsp ground flaxseed mixed with 3 tbsp water works as a vegan substitute.
This dough keeps in the fridge for up to 24 hours if you need to delay baking—just let it sit at room temp for 30 minutes before starting the cycle. The finished loaf stays crisp for 2-3 days if wrapped in a towel, but the crumb softens beautifully after 24 hours. For extra crispiness, reheat slices in a toaster or oven for 2-3 minutes. I always make a double batch—one loaf for the week, one for freezing. Slice and freeze the second loaf, then toast straight from frozen for perfect toast every morning.
Why You'll Love This Recipe
- No-Knead Magic: The bread machine does all the heavy lifting—just dump in the high-gluten flour, yeast, and honey, then walk away. I’ve made this while scrolling through my phone; it’s that hands-off.
- Golden Crust Secret: That honey butter swirl? Chef’s kiss. The high-gluten flour gives it a satisfying chew, while the butter keeps it rich—no sad, dry loaves here. Honestly, my neighbors ask for it by name now.
- Weeknight Workhorse: Slice it fresh for toast, freeze half for sandwiches later, or pack it in lunchboxes. Between us, I’ve fed a crowd with two batches—it’s my go-to for potlucks or when the kids bring friends home.
- Budget Bread Wins: High-gluten flour stretches further, and butter adds luxury without breaking the bank. A single batch costs less than store-bought, and leftovers last days—no more sad, stale loaves gathering dust.
Step-by-step instructions for hands-off artisan loaf
This bread machine recipe delivers a rustic, open-crumbed loaf with minimal effort—just follow these simple steps.
Prepare the Bread Machine and Ingredients
First, grease your bread machine pan thoroughly with the 1 tablespoon olive oil using a paper towel. This prevents sticking and makes removal easier later. While the pan is still wet, sprinkle a light layer of the 3.5 cups high-gluten flour inside to create a barrier—tap out any excess.
Next, measure out all your ingredients precisely. The 1 cup warm water should be between 105°F and 115°F—yeast activates best in this range. If your water isn't warm enough, microwave it for 10-15 seconds and check with your finger. The 2 tablespoons unsalted butter should be softened but not melted—press it gently with your finger to test. Chop the 1 teaspoon fresh rosemary finely if you're using it, and set aside the 1 tablespoon sesame seeds and 1 tablespoon poppy seeds for later.
Mix the Dough in the Bread Machine
Add the 0.25 teaspoon active dry yeast, 0.25 cup granulated sugar, 1 tablespoon honey, and 1.5 teaspoons salt to the bread machine pan. Pour in the 1 cup warm water and mix gently with a wooden spoon until the yeast dissolves completely—this ensures even activation. The mixture should look like a thin batter at this stage.
Next, add the 3.5 cups high-gluten flour to the pan, followed by the 1 whole large egg and the 2 tablespoons softened unsalted butter. Give everything one final stir with the wooden spoon until the dough begins to come together. The dough will be sticky but should pull away from the sides of the pan slightly. If it's too wet, add 1 tablespoon more flour—this high-gluten flour absorbs moisture well, so don't worry about overdoing it.
Select the Basic White Bread Setting
Close the bread machine lid and select the "Basic White Bread" setting. The machine will automatically mix, knead, and bake the bread for you. The entire process typically takes about 3 to 3.5 hours, depending on your machine's specific cycle. During this time, the dough will first go through a mixing phase where it becomes smooth and elastic, then enter the kneading phase where it develops gluten for that perfect open crumb structure.
Here's the thing—don't open the lid during the first hour. The sudden temperature change can kill the yeast and disrupt the fermentation process. You'll see the dough rise and fall a few times as it ferments, and that's completely normal. The machine will handle all the timing and temperature adjustments automatically, so just let it do its thing while you get on with your day.
Add Seeds and Finish Baking
When the bread machine beeps to indicate the dough has finished kneading but before it starts baking, carefully open the lid. Using a wet spatula, gently press the 1 tablespoon sesame seeds and 1 tablespoon poppy seeds (and chopped rosemary if using) into the top of the dough. This creates those beautiful textured patterns you see on artisanal bread. Be gentle—you don't want to deflate the dough completely.
Close the lid and let the machine complete the baking cycle. When it finishes, you'll hear a beep and see the bread has risen beautifully in the pan. The crust should be golden brown with a slight sheen, and the loaf should sound hollow when you tap the bottom—this is your signal that it's fully baked. Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely. This resting period prevents the crumb from collapsing and makes slicing easier.
Serve and Enjoy Your Artisan Loaf
Once the bread has cooled completely, slice it with a serrated knife for clean cuts that showcase that beautiful open crumb structure. The high-gluten flour creates those characteristic air pockets that make this bread so satisfying. Serve warm with butter, jam, or your favorite cheese—this loaf is perfect for sandwiches or enjoying on its own.
Real talk: if you didn't use the seeds, don't stress. The bread will still be delicious—those are just for extra texture and flavor. The key to this recipe is the high-gluten flour and proper yeast activation. Store any leftovers in an airtight container for up to 3 days or freeze for up to 3 months. The flavor actually improves slightly as it stales, making it perfect for toast the next day.
Pro Tips For Making 750g Bread Machine
- MEASURE FLOUR BY WEIGHT: I learned this the hard way—scooping high-gluten flour by volume leads to dense, heavy bread. Use a kitchen scale for the 750g total: 500g flour + 250g water (adjust slightly if your machine’s water capacity is lower). The compacted flour packs differently, and the machine’s sensor won’t lie about dough consistency.
- SOAK THE YEAST IN HONEY FIRST: Skip mixing yeast with dry flour—it dies faster. Instead, dissolve the yeast in warm water (about 110°F/43°C) with the honey and 1 tsp sugar first, then let it foam for 5–10 minutes. This ensures fermentation starts strong before the high-gluten flour gets in the way, and the honey’s moisture helps activate it faster.
- ADD BUTTER LAST, COLD: I used to melt the butter and pour it in like syrup—big mistake. Cut the unsalted butter into small cubes and add it during the last 5 minutes of kneading (if your machine allows). The cold fat creates pockets for a lighter crumb, and it won’t get absorbed into a gummy mess like it does when added early.
- PUNCH DOWN ONCE, NOT TWICE: High-gluten dough fights back. After the first knead cycle, let it rest for 20 minutes, then punch it down once—just enough to deflate it by half. Overworking it after the initial rise makes the gluten relax too much, leading to a dense loaf. One firm punch is all it takes.
Best sauces and condiments for this recipe
Classic Garlic Butter
This is my go-to sauce for this artisan loaf—simple yet transformative. Melt 2 tablespoons unsalted butter in a small saucepan over medium-low heat, then add 2 minced garlic cloves and 1 teaspoon fresh parsley. Cook for 1-2 minutes until fragrant but not browned.
Drizzle over warm slices for instant flavor. For extra richness, add a pinch of flaky sea salt and black pepper. This works perfectly with the open crumb structure of your bread machine loaf. 🧈
Herbed Olive Oil
Infuse ½ cup extra-virgin olive oil with 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and 2 minced garlic cloves by heating gently for 5 minutes in a small saucepan.
Strain and drizzle over toasted slices. The aromatic herbs complement the bread's natural flavor without overpowering it. I like to use this as a finishing touch for sandwiches or alongside soups. 🫒
Spicy Honey Glaze
Combine 2 tablespoons honey, 1 teaspoon Dijon mustard, and ¼ teaspoon cayenne pepper in a small bowl. Warm gently until smooth, then brush onto freshly sliced bread. The sweet-spicy contrast elevates every bite—perfect for breakfast toast or charcuterie boards.
For a milder version, reduce the cayenne to ⅛ teaspoon. This glaze pairs beautifully with the bread's crisp crust. 🍯
Whole Grain Mustard
Mix 2 tablespoons whole grain mustard with 1 tablespoon olive oil and a splash of warm water to thin. Spread on toasted slices before adding toppings like smoked salmon or avocado.
The tangy, textured mustard cuts through the bread's richness while adding depth. I love using Annie's Organic whole grain mustard for its smooth yet robust flavor. 🥒
Cheese Spread
Blend ½ cup cream cheese, 2 tablespoons sour cream, 1 tablespoon fresh chives, and 1 teaspoon lemon juice until smooth. Spread on toasted bread and top with smoked salmon or cucumber slices.
The creamy, tangy spread adds a luxurious touch that makes this bread feel like a gourmet treat. Store leftovers in an airtight container for up to 3 days. 🧀
Balsamic Reduction
Simmer ¼ cup balsamic vinegar in a small saucepan over medium heat until reduced by half (5-7 minutes). Drizzle over warm bread slices for a tangy, sophisticated finish. The deep, caramelized flavor complements the bread's crust beautifully.
For extra richness, add a drizzle of olive oil after reducing. This is my favorite pairing for a simple, elegant presentation. 🍷
Nutrition facts
Frequently asked questions
Why does this recipe use high-gluten flour instead of all-purpose?
The high-gluten flour (12-14% protein) creates the signature open, airy crumb that bread machine loaves often lack. All-purpose flour (10-11% protein) would result in a denser texture. The extra gluten develops during kneading, trapping more air and giving that bakery-style interior. Think of it as the difference between a fluffy croissant and a dense baguette—same ingredients, different protein levels.
Can I make this recipe without a bread machine?
Yes, but with adjustments! Mix the dough by hand (or stand mixer) until elastic, then let it rise for 1-2 hours until doubled. Shape into a loaf, bake at 375°F for 30-35 minutes until golden. The key difference: bread machines control kneading time and temperature precisely—without one, you'll need to monitor the dough closely to avoid overproofing. The flavor will be similar, but the texture might be slightly less open.
What if my bread comes out flat or dense?
Flat loaves usually mean underproofed dough (yeast didn't activate properly) or over-kneading. Check your yeast freshness first—old yeast won't rise well. For dense bread, try these fixes: use 1 tsp more sugar to feed the yeast, ensure your water is 110°F, or reduce kneading time by 5 minutes if your machine allows. The high-gluten flour is crucial here—never substitute all-purpose.
How do I store this bread to keep it fresh longer?
For 2-3 days, wrap the cooled loaf in a clean kitchen towel (not plastic) inside an airtight container. The towel prevents moisture buildup while keeping the crust crisp. For longer storage, slice and freeze—reheat individual slices in a toaster or oven for 2-3 minutes. Pro tip: Toasting stale slices revives the crumb perfectly. Never refrigerate—it dries out bread faster.
Can I add whole grains or mix-ins beyond seeds?
For whole grains, replace up to 1 cup of high-gluten flour with whole wheat or rye (but reduce water by 1 tbsp—whole grains absorb more moisture). Mix-ins like chopped nuts, dried fruit, or cheese work too, but keep them to ½ cup total to avoid sinking. Fold them in during the final kneading phase (after the machine beeps). Just remember: more mix-ins = shorter shelf life.