Mustard 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 comfort. Store-bought sandwich bread is one of those surprisingly tricky products to navigate when avoiding mustard — it shows up in unexpected places, from dough conditioners to flavored varieties, and label-reading gets old fast. Making your own loaf from scratch means you know exactly what went into it: milk, water, yeast, honey, bread flour, salt, and butter. Nothing hidden, nothing questionable. The method here is straightforward and rewarding — a stand mixer does the heavy lifting, and the slow butter incorporation gives the crumb that soft, pillowy texture that makes a sandwich actually worth eating. A long, patient rise and a proper bake at 375°F develop real flavor and a beautifully deep golden crust. Brushing the top with melted butter straight out of the oven is the kind of finishing touch that makes this loaf look and taste like it came from a proper bakery. Once you have a reliable homemade loaf in your rotation, it is genuinely hard to go back to the store.
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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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