Ginger Free Classic White Sandwich Bread
There is something deeply satisfying about pulling a golden, butter-brushed loaf from the oven, and this classic white sandwich bread delivers exactly that kind of simple, wholesome reward. The ingredient list is refreshingly short — whole milk, bread flour, honey, butter, yeast, and salt — which means there is absolutely nothing hidden in here that could cause a problem for anyone avoiding ginger or other warming spices. Store-bought sandwich loaves can be surprisingly tricky to vet, with spice blends and flavor additives tucked into the fine print, so baking your own is genuinely the cleanest solution. The method is straightforward: bloom the yeast, build the dough with a stand mixer, let it rise twice, and bake until the crust turns that irresistible deep golden brown. Brushing the top with melted butter right out of the oven gives it a soft, glossy finish that makes it nearly impossible to wait the full cooling hour before slicing. Whether you're stacking it with deli meat or just toasting a thick slice with a little extra butter, this loaf is the kind of everyday staple that earns a permanent spot in your weekly routine.
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!