Eggless Classic White Sandwich Bread

Total time3 hr

Prep time25 min

Cook time35 min

4.5

(29)

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 dough comes together with milk, honey, bread flour, and a little softened butter worked in gradually — no eggs required at any stage, which makes it a reliable go-to when you need to keep things egg-free without sacrificing that soft, pillowy crumb. Many store-bought sandwich loaves sneak in egg or egg-derived ingredients, so baking your own means you know exactly what went into every slice. The honey adds just a whisper of sweetness, while the bread flour gives the loaf enough structure to hold up to thick sandwich fillings without falling apart. Brushing the top with melted butter straight out of the oven is a small step that makes a big difference — it gives the crust that gorgeous, slightly glossy finish you'd expect from a bakery loaf. Let it cool fully before slicing and you'll be rewarded with clean, even pieces that are just as good toasted with jam as they are stacked with your favorite sandwich fillings.

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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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