Applesauce Classic White Bread

This is a bread machine white bread recipe with one small swap that makes a real difference. A single tablespoon of applesauce goes in alongside the usual flour, yeast, water, and salt. Too small to taste, but enough to keep the crumb tender for an extra day or two on the counter.

The applesauce works by trapping moisture and adding a touch of natural pectin, which acts as a soft enricher without the heaviness of butter or oil. The result is a loaf that slices clean for toast and sandwiches and stays soft longer than a basic water-flour-yeast bread machine loaf.

A tablespoon of non-fat milk powder rounds out the formula. Bread machines do well with milk powder rather than fresh milk: it stores in the cupboard, doesn’t need to be at room temperature, and gives the crust a nicer brown.

Pro Tips

• Add ingredients in the order your bread machine manual recommends. Most want liquids first, then dry, with yeast last and not touching the salt or water until mixing begins.
• Measure flour by spooning it into the cup and levelling off. Scooping packs the flour and gives a dense, heavy loaf.
• Use unsweetened applesauce. Sweetened versions throw off the sugar balance and can make the crust brown too fast.
• If your kitchen is cold, warm the water slightly (not hot) to help the yeast wake up. Cold ingredients can stall the rise.

Variations

• Swap a quarter of the bread flour for whole wheat flour for a heartier loaf. Add an extra tablespoon of water to compensate.
• Stir in a teaspoon of cinnamon and two tablespoons of raisins at the mix-in beep for cinnamon-raisin applesauce bread.
• Use honey in place of sugar for a slightly different flavour profile and golden crust.