Xanthan Gum Free Classic White Sandwich Bread
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. Many commercial breads and even some specialty loaves rely on xanthan gum as a binder or texture enhancer, which means store shelves can be tricky territory if you're trying to avoid it. This recipe keeps things beautifully straightforward — bread flour, whole milk, honey, butter, yeast, and salt are all you need to build structure and flavor the old-fashioned way. The dough hook does the heavy lifting, developing a smooth, elastic crumb through proper kneading rather than any additive shortcuts. Butter is worked in gradually for a tender, pillowy interior, while a final brush of melted butter gives the crust that irresistible sheen. The result is a tall, proud loaf that slices cleanly and holds up to everything from a classic BLT to a thick smear of jam. Once you taste a homemade slice still slightly warm from the rack, it's genuinely hard to go back to anything wrapped in plastic.
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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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