Nightshade Free Classic White Sandwich Bread
There is something deeply satisfying about a loaf of homemade white sandwich bread — the golden crust, the soft pull of the crumb, the way it fills the whole kitchen with warmth. For anyone avoiding nightshades, store-bought bread can be a minefield of unexpected additives and seasoning blends that sneak in peppers, paprika, or spice mixes derived from nightshade plants. This recipe keeps things beautifully clean: whole milk, water, yeast, honey, bread flour, salt, and butter — nothing hidden, nothing to second-guess. The dough comes together in a stand mixer, gets a slow rise to develop real flavor, and bakes up into a tall, proud loaf with a deep golden top. Brushing the crust with melted butter straight out of the oven gives it that irresistible sheen and a rich, slightly soft finish. It slices perfectly for sandwiches, holds up to toasting, and tastes like the kind of bread that makes you wonder why you ever bought it in a bag. Once you have a reliable, safe loaf like this in your rotation, it is genuinely hard to go back.
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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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