Peanut Free Classic White Sandwich Bread
There is something deeply satisfying about pulling a golden, perfectly domed loaf out of the oven, and this classic white sandwich bread delivers exactly that. The crumb is soft and pillowy, the crust has just enough chew, and that final brush of melted butter gives it a glossy, bakery-worthy finish. Store-bought sandwich bread can be a minefield of shared-facility warnings and hard-to-parse ingredient labels, so baking your own puts you fully in control of every single thing that goes into it. The ingredient list here is refreshingly simple — milk, honey, bread flour, butter, yeast, and salt — so there is nothing hidden and nothing to second-guess. Incorporating the softened butter gradually during kneading is the technique that makes the texture so tender and rich without weighing the dough down. The two-rise method takes a little patience, but the result is a loaf that slices beautifully for sandwiches, toasts evenly, and stays soft for days. Once you make it yourself, it is genuinely hard to go back to the packaged stuff.
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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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