Emulsifier Free Classic White Sandwich Bread
There is something deeply satisfying about a loaf of homemade sandwich bread, and this classic white version delivers exactly the soft, pillowy crumb and golden crust you want. Store-bought breads are notoriously loaded with additives — lecithin, mono- and diglycerides, DATEM, and a whole alphabet of emulsifiers that keep commercial loaves shelf-stable but make label-reading a chore. This recipe sidesteps all of that entirely, relying on just whole milk, butter, honey, bread flour, salt, yeast, and water to build structure and tenderness the old-fashioned way. The butter is worked in gradually during kneading, which gives the crumb its rich, soft texture without needing any synthetic shortcuts. A slow rise develops real flavor, and that final brush of melted butter over the hot crust is the kind of finishing touch that makes the whole kitchen smell incredible. Once you slice into it after that cooling hour, you will understand why homemade bread is worth every minute.
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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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