Barley Free Classic White Sandwich Bread
There is something deeply satisfying about pulling a golden, butter-brushed loaf from the oven, and this classic sandwich bread delivers exactly that kind of homemade comfort. Store-bought breads can be a minefield when you're avoiding barley, since barley malt flour and barley-derived ingredients sneak into commercial loaves more often than you'd expect. Making your own loaf from scratch puts you in complete control of every ingredient — and this recipe keeps things beautifully simple with bread flour, whole milk, honey, butter, and yeast. The honey adds just a whisper of sweetness, while the softened butter worked into the dough gives each slice a tender, pillowy crumb that holds up perfectly for sandwiches. A long, slow rise and a properly shaped log ensure that signature domed top and even texture throughout. Brushing the hot crust with melted butter the moment it comes out of the oven is a small step that makes a genuinely big difference in flavor and finish. Once you've sliced into a still-warm loaf you made yourself, it's hard to go back to anything from a bag.
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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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