Rice Free Classic White Sandwich Bread

Total time3 hr

Prep time25 min

Cook time35 min

4.5

(29)

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. Bread can be a surprisingly tricky category to navigate when avoiding rice, since many store-bought loaves and commercial mixes sneak in rice flour as a filler or texture agent — baking your own removes that guesswork entirely. This dough is built on bread flour, whole milk, and a touch of honey, giving you a soft, pillowy crumb with just enough structure to hold up to sandwiches without falling apart. The method is straightforward: bloom the yeast, knead in softened butter for richness, let the dough rise twice, and bake until deeply golden. That final brush of melted butter over the hot crust is a small step that makes a genuinely noticeable difference in both flavor and appearance. Once it cools and you cut that first slice, you'll understand why homemade bread has such a devoted following — and you'll know exactly what went into every bite.

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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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