Pescatarian 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 kind of homemade comfort. The dough comes together with whole milk, honey, bread flour, and a touch of softened butter — simple, wholesome ingredients that produce a pillowy crumb and a beautifully crisp crust. Because the recipe is entirely built around dairy, yeast, and flour, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. The technique of adding butter gradually during kneading is what gives this loaf its tender, slightly rich texture that store-bought bread just cannot replicate. A slow rise lets the flavor develop properly, and that final brush of melted butter straight out of the oven takes the crust from good to genuinely irresistible. Whether you're stacking it with smoked salmon and cream cheese or simply toasting a thick slice with jam, this bread earns a permanent spot in your weekly baking rotation.
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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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