Artificial Flavors Free Classic White Sandwich Bread
There is something deeply satisfying about pulling a golden, butter-brushed loaf out of the oven and knowing exactly what went into it. Store-bought sandwich bread is notorious for long ingredient lists packed with additives, preservatives, and synthetic flavor enhancers that have no business being in a simple loaf. This recipe keeps things beautifully straightforward — whole milk, water, yeast, honey, bread flour, salt, and butter are all you need to build real, honest flavor from scratch. The honey feeds the yeast and adds just a whisper of natural sweetness, while the butter gets worked into the dough gradually, giving the crumb that soft, pillowy texture you want in a proper sandwich slice. A slow rise lets the dough develop depth on its own terms, no shortcuts or flavor packets required. Brushing the finished loaf with melted butter right out of the oven gives the crust a gorgeous sheen and a rich, clean finish that no artificial coating could replicate. Once you slice into it, you'll have a hard time going back to anything wrapped in plastic.
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Learn more →Ingredients
12 servings
For the dough
- 1 cup whole milk
- ¼ cup water
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tbsp honey
- 3 cups bread flour, plus more for kneading
- 1 ½ tsp fine salt
- 2 tbsp unsalted butter, softened
For finishing
- 1 tbsp unsalted butter, melted
Instructions
- 1
Warm the milk and water together in a small saucepan over low heat until the mixture reaches 105–110°F (40–43°C) — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle in the yeast and honey, and stir briefly to combine. Let stand for 5–10 minutes, until the surface is foamy and the yeast is visibly active.
- 2
Add the bread flour and salt to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms and no dry flour remains, about 2 minutes.
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