Lupin Free Classic White Sandwich Bread

Total time3 hr

Prep time25 min

Cook time35 min

4.5

(29)

There is something deeply satisfying about pulling a golden, butter-brushed loaf out of the oven, and this classic sandwich bread delivers exactly that kind of homemade comfort. Store-bought breads can be a minefield when you're avoiding lupin, since the flour is increasingly used as a protein-boosting additive and isn't always prominently labeled. Making your own loaf from scratch means you know exactly what went into it — bread flour, whole milk, honey, butter, yeast, and salt, nothing more. The dough comes together in a stand mixer, gets a slow rise for flavor and structure, and bakes up with a beautifully domed top and a soft, pillowy crumb that's ideal for sandwiches or thick-cut toast. Brushing the hot loaf with melted butter right out of the oven gives the crust that irresistible glossy finish and a richness that no store-bought slice can match. It does take a little patience between the two rises and the cooling time, but the hands-on effort is minimal and the payoff is a loaf that tastes genuinely homemade in the best possible way.

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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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