Coconut Free Classic White Sandwich Bread
There is something deeply satisfying about pulling a golden, perfectly domed loaf out of the oven, and this classic white sandwich bread delivers exactly that. The crumb is soft and pillowy, the crust has just the right amount of chew, and that final brush of melted butter gives it a glossy, irresistible finish. Store-bought sandwich breads can be surprisingly tricky to navigate — many contain coconut oil or coconut-derived additives tucked into the ingredient list — so baking your own is a genuinely smart move. This recipe keeps things beautifully straightforward: whole milk, butter, honey, bread flour, and yeast are all you need to build real flavor and structure. The method of adding softened butter gradually during kneading is what makes the texture so tender and cohesive without relying on any alternative oils or fats. It slices cleanly for sandwiches, toasts up beautifully, and honestly tastes like the kind of bread that makes you forget store-bought ever existed.
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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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