Nickel Allergy Friendly Classic White Sandwich Bread

Total time3 hr

Prep time25 min

Cook time35 min

Nickel Allergy Friendly Classic White Sandwich Bread

There is something deeply satisfying about pulling a golden, butter-brushed loaf from the oven, and this classic white sandwich bread delivers exactly that kind of wholesome, homemade reward. For anyone managing a nickel allergy, store-bought bread can be a minefield — whole grains, seeds, and certain additives that commonly appear on ingredient labels are all higher in nickel, making a simple loaf surprisingly hard to find. This recipe keeps things beautifully clean, leaning on bread flour, whole milk, butter, honey, and salt — a short, familiar list that sidesteps the higher-nickel ingredients that tend to sneak into commercial loaves. The method itself is straightforward: a stand mixer does the heavy kneading work, the dough gets two unhurried rises for real flavor and structure, and a final brush of melted butter gives the crust that irresistible glossy finish. The result is a soft, pillowy loaf with just enough chew — perfect for sandwiches, toast, or eating warm with a little extra butter straight from the rack. Once you have this in your weekly rotation, reaching for a store-bought bag will feel completely unnecessary.

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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
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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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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