Cashew 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 magic. The dough comes together with whole milk, honey, bread flour, and a touch of softened butter — straightforward pantry staples with zero hidden surprises lurking in the ingredient list. For anyone navigating tree nut allergies or sensitivities, store-bought breads can be a minefield of shared-facility warnings and ambiguous labeling, so baking your own is genuinely the smartest move. The method here is approachable and methodical: you bloom the yeast, build the dough in a stand mixer, and let time do the heavy lifting through two relaxed rises. Incorporating the butter gradually during kneading gives the crumb that soft, pillowy texture that makes every slice — whether toasted, stacked, or eaten plain — completely irresistible. Brushing the finished loaf with melted butter right out of the oven adds a glossy, rich finish that looks like it came from a proper bakery. Once you smell this cooling on the rack, you'll have a hard time waiting the full hour before cutting in.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!