Cinnamon Free Classic White Sandwich Bread
There is something deeply satisfying about a homemade loaf that comes together with just a handful of honest ingredients — milk, flour, butter, honey, and yeast. For anyone navigating a sensitivity to cinnamon, store-bought sandwich bread can be a minefield, since many commercial loaves and bread blends sneak in warm spice mixes or are produced alongside flavored varieties. This recipe keeps things beautifully clean, relying on nothing more than classic pantry staples to build real flavor and structure. The honey feeds the yeast and adds the faintest natural sweetness, while the softened butter gets worked into the dough gradually for a crumb that is tender without being cakey. A proper two-stage rise gives the loaf its signature lofty crown, and that final brush of melted butter over the hot crust is the kind of small touch that makes a big difference. 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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