Black Pepper 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 wholesome, homemade comfort. The crumb is soft and pillowy, the crust is just the right amount of golden, and the whole thing comes together with a short list of simple, familiar ingredients. For anyone navigating a black pepper sensitivity or intolerance, store-bought sandwich bread can be a surprisingly tricky category — some loaves include spice blends or seasoning mixes that sneak pepper in where you'd least expect it. This recipe keeps things clean and straightforward: whole milk, honey, bread flour, salt, butter, and yeast — nothing hidden, nothing unnecessary. The honey adds a gentle sweetness that makes every slice taste just a little more special, whether you're building a sandwich or going straight for the toaster. Brushing the finished loaf with melted butter while it's still hot gives the top that irresistible sheen and a soft, rich finish that store-bought simply can't match. Once you've made it once, it's hard to go back.
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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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