Seed Oil Free 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 old-fashioned comfort. Most store-bought breads are loaded with canola, soybean, or other refined vegetable oils, making the bread aisle a minefield if you're trying to keep those ingredients off your plate. This recipe sidesteps all of that entirely — the fat here comes purely from real unsalted butter and whole milk, both of which bring rich flavor without any industrial processing. The dough comes together with just a handful of honest pantry staples: bread flour, honey, yeast, salt, and water. A slow rise gives the crumb its soft, pillowy structure, while that final brush of melted butter over the hot crust adds a glossy finish and a subtle richness you simply won't find in a plastic-wrapped supermarket loaf. It slices beautifully for sandwiches, toasts up with a perfect chew, and keeps well on the counter — proof that the cleanest ingredients often make the best bread.
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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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