How to Use a Bread Maker (Beginner's Guide)

By the Bread Wise editorial team · Updated 2026 · How we test & score

Bread makers are simple once you know the basics. The main things that affect results are getting the ingredients and their order right, choosing the correct programme, and using the timer safely.

Ingredients and order

Most machines work best when you add wet ingredients first, then the flour, then the salt and sugar to the sides, with the yeast last on top of the flour - kept apart from the liquid and salt until mixing starts. Measure accurately (a digital scale helps), use the right flour (strong bread flour for most loaves), and follow the recipe for your loaf size. Getting the yeast-salt-liquid balance right is the key to a good rise.

Programmes and the timer

Select the programme to match the loaf (white, wholemeal, gluten-free, dough and so on), set the crust if you can, and start. The delay timer lets you add ingredients now and have bread ready hours later, ideal for the morning - just avoid it with recipes using fresh milk, eggs or anything that shouldn't sit at room temperature. When it's done, remove the pan promptly, tip out the loaf, and retrieve the paddle if it stays in the bread.

Our top picks

Frequently asked questions

What flour should I use in a bread maker?

Strong white or wholemeal bread flour for most loaves, as its higher gluten gives a better rise. Use the flour your recipe specifies, and gluten-free flour with the gluten-free programme.

Why didn't my loaf rise?

Usually a yeast issue - old yeast, yeast touching salt or liquid before mixing, or the wrong flour. Check the yeast is fresh, kept separate at the start, and that you used strong bread flour.

Bottom line

Our top pick is the Bread Maker (our score 9.6/10) - A practical bread maker for fresh home-baked bread with minimal effort..

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