Low Fiber Classic White Sandwich Bread
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Learn more →Ingredients
12 servings
For the dough
- 1 cup whole milk
Ingredient notePlain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
- 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
Ingredient notesButter is almost all fat and has no fiber, so the small amount here (about 1/2 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Butter is almost all fat and has no fiber, so the small amount here (about 1/4 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
For finishing
- 1 tbsp unsalted butter, meltedIngredient notes
Butter is almost all fat and has no fiber, so the small amount here (about 1/2 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Butter is almost all fat and has no fiber, so the small amount here (about 1/4 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
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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