Sesame Free Classic White Sandwich Bread
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. Store-bought sandwich loaves can be a minefield — many are produced on shared lines or contain hidden sesame in the form of oils, coatings, or enriched dough blends — so baking your own is genuinely the safest and most rewarding route. This recipe keeps things beautifully simple: whole milk, bread flour, honey, butter, yeast, and salt are all you need to build a soft, pillowy crumb with a tender golden crust. The method is straightforward too, walking you through a proper yeast bloom, a stand-mixer knead, and two unhurried rises that develop real flavor and structure. That final brush of melted butter right out of the oven gives the top a glossy, bakery-worthy finish that makes it almost too pretty to slice. Once you taste a sandwich on bread this fresh, going back to the store-bought version is going to feel like a serious downgrade.
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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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