Rye Free Classic White Sandwich Bread

Total time3 hr

Prep time25 min

Cook time35 min

There is something deeply satisfying about pulling a golden, butter-brushed loaf from the oven, and this classic sandwich bread delivers exactly that kind of homemade comfort. Store-bought bread can be a minefield when you need to avoid rye, since many commercial loaves and "multigrain" options sneak it in — either as an ingredient or through shared production lines. Made entirely with bread flour, whole milk, honey, and a touch of butter, this recipe keeps things beautifully straightforward with zero rye in sight. The dough comes together in a stand mixer, gets a slow rise for flavor and structure, and bakes up into a tall, pillowy loaf with a soft crumb that's perfect for sandwiches or thick-cut toast. Brushing the top with melted butter straight out of the oven gives it that irresistible glossy finish and a slightly rich flavor that sets homemade bread apart from anything wrapped in plastic at the grocery store. The step-by-step process is approachable even if you don't bake bread often — the yeast activation and dough temperature cues take the guesswork out of it. Once you slice into a loaf you made yourself, it's genuinely hard to go back.

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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
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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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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