Celery 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 homemade magic. The soft crumb and tender crust come from a simple, wholesome lineup — milk, honey, bread flour, butter, and yeast — with absolutely nothing in the mix that could pose a problem for anyone avoiding celery or celery derivatives. Store-bought sandwich loaves can be surprisingly tricky, since celery seed, celery extract, and celery salt sneak into ingredient lists and seasoning blends more often than you'd expect. Making your own loaf from scratch puts you fully in control of every single ingredient. The method here is approachable and methodical: bloom the yeast, build the dough, let it rise twice, and bake until the kitchen smells incredible. Brushing the top with melted butter straight out of the oven gives it that irresistible glossy finish and a slightly rich flavor that makes even a plain slice feel like a treat. Whether you're stacking it with deli meat or just toasting it with jam, this is the kind of reliable, everyday loaf worth making on repeat.
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!