Macadamia Free Classic White Sandwich Bread
There is something deeply satisfying about pulling a golden, perfectly domed loaf out of the oven, and this classic white sandwich bread delivers exactly that. The crumb is soft and pillowy, the crust is tender with a buttery finish, and the flavor is just rich enough to make every slice feel like a treat. Store-bought sandwich bread can be a minefield when you're avoiding certain nuts, since shared production lines and vague labeling make it hard to feel confident about what's actually in the bag. Baking your own loaf from scratch means you know every single ingredient that goes into it — whole milk, bread flour, honey, butter, and yeast, nothing more. The method is straightforward: a stand mixer does the heavy kneading work, two simple rises build that classic soft texture, and a brush of melted butter at the end gives the crust that irresistible sheen. It slices beautifully for sandwiches, toasts up perfectly for breakfast, and honestly tastes best still slightly warm from the rack.
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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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