Hazelnut Free Classic White Sandwich Bread
There is something deeply satisfying about pulling a golden, perfectly risen loaf out of the oven, and this classic white sandwich bread delivers exactly that kind of homemade magic. The dough comes together with whole milk, honey, bread flour, and a touch of butter — simple, wholesome ingredients with no hidden extras to worry about. For anyone navigating a hazelnut allergy, store-bought breads can be a minefield of shared-facility warnings and ambiguous "may contain" labels, so baking your own is genuinely the smartest move. The method here is approachable and methodical: you bloom the yeast, build the dough with a stand mixer, and let time do most of the heavy lifting through two relaxed rises. Incorporating softened butter piece by piece during kneading gives the crumb that soft, pillowy texture that makes every slice feel like a treat. A brush of melted butter straight out of the oven adds a glossy, slightly rich finish that takes it over the top. Whether you're stacking it for sandwiches or just toasting a thick slice with jam, this loaf is the kind of reliable, crowd-pleasing bake you'll come back to again and again.
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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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