Breastfeeding Friendly 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 wholesome, homemade comfort. Whole milk and a touch of honey give the crumb a subtle richness and gentle sweetness, while bread flour keeps the texture sturdy enough to hold up to whatever you pile on top. For anyone navigating the extra nutritional demands that come with nursing, knowing exactly what goes into your food matters — and this loaf keeps things clean and simple with no mystery additives or preservatives. The softened butter worked into the dough during kneading creates that pillowy, tender bite that store-bought bread always promises but rarely delivers. Honey provides a natural source of quick energy, and the whole milk adds calcium and fat that support both you and your baby. The process is straightforward — a stand mixer does most of the heavy lifting — and the result is a loaf that slices beautifully for sandwiches, toast, or just a warm piece with a little extra butter melted on top.
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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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