Nitrate & Nitrite 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. Store-bought bread is one of the sneakiest sources of hidden additives, with preservatives and curing agents tucked into ingredient lists that most people never think to check — baking your own is the cleanest workaround there is. Every ingredient here is straightforward and easy to verify: whole milk, bread flour, honey, butter, yeast, and salt — nothing processed, nothing preserved, nothing to second-guess. The method is approachable too, walking you through a proper yeast bloom, a smooth butter-enriched dough, and two rises that build real flavor and that soft, pillowy crumb you want in a sandwich loaf. Brushing the top with melted butter straight out of the oven gives the crust a gorgeous sheen and a richness that no packaged loaf can match. Let it cool fully before slicing and you'll be rewarded with clean, even slices that hold up beautifully to whatever you pile on them.
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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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