Nutmeg Free Classic White Sandwich Bread
There is something deeply satisfying about pulling a golden, butter-brushed loaf out of the oven and knowing exactly what went into it. This classic sandwich bread is built on a short, honest ingredient list — milk, flour, honey, butter, yeast, and salt — so there is no guesswork about hidden spices or surprise seasonings that can sneak into store-bought loaves. For anyone avoiding nutmeg, that matters more than it might seem, since the spice turns up in commercial breads and baked goods far more often than you'd expect. The dough comes together in a stand mixer, gets a slow rise for flavor and structure, and bakes up with a soft, pillowy crumb and a beautifully domed crust. Brushing the top with melted butter straight out of the oven gives it that irresistible glossy finish and a richness that makes even a plain slice feel like a treat. It slices cleanly for sandwiches, toasts up beautifully, and keeps well — everything you want from a reliable everyday loaf that you made yourself.
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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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