Vegetarian 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 knowing you made it entirely from scratch. This dough comes together with whole milk, honey, bread flour, and a touch of softened butter worked in gradually — simple pantry staples that produce a remarkably tender, pillowy crumb. The honey feeds the yeast and adds just a whisper of sweetness, while the bread flour gives the loaf enough structure to hold up to a proper slice without crumbling. A two-stage rise — first in the bowl, then in the pan until the dough crowns above the rim — is what creates that classic domed top and soft, even interior. Brushing the hot crust with melted butter the moment it comes out of the oven is a small step that makes a big difference, giving the top that irresistible sheen and a slightly rich finish. Every ingredient here is straightforwardly meat-free, so there is no label-reading required and no compromises on flavor or texture. Whether you are stacking it with your favorite fillings or just eating it warm with a little extra butter, this is the kind of homemade loaf that makes store-bought feel like a distant memory.

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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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