Citrus 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 wholesome, from-scratch reward. Store-bought breads can be a minefield of unexpected additives, and for anyone avoiding citrus in all its forms — from juices to zest to citric acid used as a preservative — reading ingredient labels gets old fast. This recipe keeps things beautifully straightforward: whole milk, water, yeast, honey, bread flour, salt, and butter are all you need to build a soft, pillowy loaf with a tender crumb and a rich, golden crust. The method is approachable even if you haven't made bread before — the stand mixer does the heavy lifting during the knead, and the dough tells you when it's ready by pulling cleanly away from the bowl. A slow, patient rise gives the loaf its structure and flavor, while that final brush of melted butter right out of the oven adds a glossy finish and just a little extra richness. Slice it thick for sandwiches, toast it until the edges go crispy, or just tear into it warm — it's the kind of bread that makes the whole house smell incredible and disappears faster than you'd expect.
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!