Capsaicin 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. For anyone navigating a sensitivity to capsaicin, store-bought breads can be a quiet source of stress — some contain unexpected spice blends, flavored oils, or seasoning mixes that sneak heat into an otherwise innocent slice. This recipe keeps things beautifully straightforward: whole milk, honey, bread flour, salt, butter, and yeast — nothing more, nothing less. The honey gives the crumb a gentle sweetness, while the butter added during kneading creates that soft, pillowy texture that makes a sandwich feel like a treat. A slow rise and a proper bake at 375°F develop real flavor without any shortcuts or additives. Brushing the warm loaf with melted butter right out of the oven gives the crust a gorgeous sheen and a richness that makes it hard to wait the full hour before slicing. Whether you're stacking it with deli meat or just toasting a thick slice with a little extra butter, this is the kind of reliable, from-scratch loaf that earns a permanent spot in your weekly routine.
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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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