BHA & BHT Free Classic White Sandwich Bread
There is something deeply satisfying about pulling a golden, butter-brushed loaf out of the oven, and this classic sandwich bread delivers exactly that kind of homemade comfort. Store-bought sandwich bread is one of the sneakiest sources of synthetic preservatives like BHA and BHT, which are used to extend shelf life but have no place in a clean pantry. Making your own loaf means every single ingredient is something you chose — whole milk, honey, bread flour, butter, yeast, and salt, nothing more. The dough comes together in a stand mixer, gets a proper double rise, and bakes up with a soft, pillowy crumb and a beautifully domed crust that slices like a dream. Brushing the top with melted butter straight out of the oven gives it that irresistible sheen and a tender, slightly rich finish. Once you taste a sandwich made on a loaf you baked yourself, going back to the plastic-bagged grocery store version is going to feel like a real step down.
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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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