Mushroom Free Classic White Sandwich Bread
There is something deeply satisfying about pulling a golden, butter-brushed 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 softened butter — straightforward pantry staples with zero hidden extras to worry about. For anyone navigating a mushroom-free lifestyle, store-bought breads can be a minefield of unexpected additives and yeast extracts derived from fungal sources, so baking your own is genuinely the cleanest route. This recipe uses active dry yeast in its standard packet form, and the process is transparent from start to finish — you know exactly what goes in. The stand mixer does the heavy lifting through a proper knead, building a dough that's smooth, slightly tacky, and perfectly structured for that soft, pillowy crumb. Two rises give the loaf its beautiful crown above the pan, and a final brush of melted butter straight from the oven adds a glossy, rich finish that makes it almost impossible to wait the full cooling hour before slicing. Whether you're building the ultimate sandwich or just toasting a thick slice with a little extra butter, this is the kind of bread that earns a permanent spot in your weekly routine.
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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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