Gelatin Free Classic White Sandwich Bread
Soft, pillowy, and golden-crusted, this classic white sandwich bread is the kind of loaf that makes everything from a simple turkey sandwich to morning toast feel like a small luxury. Many store-bought breads quietly include gelatin as a dough conditioner or softener, which can make label-reading a frustrating chore — baking your own completely sidesteps that problem. This recipe keeps things beautifully straightforward: flour, milk, butter, honey, yeast, and salt are all you need to build a tender, flavorful crumb with no hidden additives. The method of adding softened butter gradually during kneading is what gives the loaf its incredibly soft texture without relying on any stabilizers or shortcuts. A slow, patient rise lets the dough develop real flavor, and that final brush of melted butter over the hot crust adds a gorgeous sheen and just a hint of richness. Once you've pulled a fresh loaf from the oven and let it cool on the rack, you'll wonder why you ever reached for a store-bought bag in the first place.
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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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