Paraben Free Classic White Sandwich Bread
There is something deeply satisfying about pulling a golden, butter-brushed loaf out of the oven, and this classic sandwich bread delivers exactly that kind of homemade comfort. Store-bought breads often contain a long list of preservatives, emulsifiers, and synthetic additives that can be a real concern for anyone keeping a clean, paraben-free pantry — baking your own is the most straightforward way to sidestep all of that. Every ingredient here is simple and recognizable: whole milk, bread flour, honey, butter, yeast, and salt — nothing hidden, nothing unnecessary. The method is just as straightforward, walking you through a proper yeast bloom, a smooth stand-mixer knead, and two unhurried rises that build real flavor and a tender, pillowy crumb. Finishing the hot loaf with a brush of melted butter gives the crust that soft, bakery-style sheen that makes it almost impossible to wait the full cooling hour before slicing. Whether you're stacking it high for sandwiches or just toasting a thick slice with a little extra butter, this is the kind of bread that earns a permanent spot in your weekly routine.
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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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