Chestnut 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 comfort. The dough comes together with whole milk, honey, bread flour, and a touch of softened butter — straightforward pantry staples with no hidden surprises lurking in the ingredient list. For anyone navigating a chestnut allergy or sensitivity, store-bought breads can be a minefield of vague "natural flavors" or shared-facility warnings, so baking your own is genuinely the safest and most satisfying route. The method here is approachable even if you're not a seasoned baker — a stand mixer does the heavy lifting, and the two-rise process builds a soft, pillowy crumb with a beautifully structured crust. That final brush of melted butter over the hot loaf is a small step that makes a big difference, giving the top a glossy, bakery-worthy finish. Slice it thick for sandwiches, toast it until golden, or just tear into it warm — this is the kind of bread that earns a permanent spot in your weekly rotation.
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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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