Carrageenan Free Classic White Sandwich Bread
There is something deeply satisfying about pulling a golden, butter-brushed loaf out of the oven, and this classic white sandwich bread delivers exactly that kind of from-scratch joy. Store-bought sandwich bread is one of the trickier items to navigate when avoiding carrageenan, since the additive turns up frequently in commercial loaves as a texture stabilizer — often without much fanfare on the label. This recipe sidesteps all of that by relying on whole milk, bread flour, honey, and a touch of softened butter to build structure and a pillowy, tender crumb the natural way. The dough comes together in a stand mixer, gets two unhurried rises, and bakes up with a deep golden crust that smells absolutely incredible. Brushing the warm loaf with melted butter right out of the oven gives it that soft, slightly glossy top you see at good bakeries. Once it cools and you cut that first slice, you'll understand why homemade bread is so hard to go back from — it's perfect for sandwiches, toast, or just eating warm with a little extra butter.
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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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