Legume Free Classic White Sandwich Bread
There is something deeply satisfying about pulling a golden, perfectly domed loaf out of the oven, and this classic sandwich bread delivers exactly that. The crumb is soft and pillowy, the crust has just the right amount of chew, and that final brush of melted butter gives it a glossy, irresistible finish. For anyone navigating a legume-free lifestyle, store-bought bread can be a minefield — many commercial loaves sneak in soy flour, soy lecithin, or pea protein as fillers and conditioners. This recipe keeps things beautifully straightforward: milk, water, yeast, honey, bread flour, salt, and butter — nothing hidden, nothing unnecessary. The technique of adding softened butter gradually during kneading is what gives the crumb its tender, bakery-quality texture without relying on any legume-derived additives. It takes a little patience through the two rise times, but the process is mostly hands-off and completely worth it. Once you slice into a loaf you made yourself, it's genuinely hard to go back to anything from a bag.
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!