Chicken 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 dough comes together with whole milk, honey, bread flour, and a touch of softened butter — simple, wholesome ingredients that produce a pillowy crumb and a beautifully crisp crust. Because this is a from-scratch bake, you have complete visibility into every ingredient that goes into the loaf, which is a genuine relief when you're navigating dietary restrictions and scanning store-bought labels for hidden surprises. The honey gives the yeast a gentle boost and adds just a whisper of sweetness, while the butter — worked in gradually during kneading — creates that soft, tender texture that makes a sandwich actually worth eating. Shaping the dough into a tight log and letting it crown above the pan before baking is the move that gives you that classic domed top and even, sliceable interior. A brush of melted butter straight out of the oven takes the crust from good to genuinely irresistible. Whether you're stacking it with your favorite fillings or just toasting a thick slice with a little extra butter, this loaf is the kind of staple recipe you'll come back to again and again.
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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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