The best homemade bread recipe! Honey White Bread is soft, fluffy, and tasty! This homemade white bread is sweetened with just honey. The ingredients are simple and this bread recipe makes two loaves. The perfect sandwich bread!
This recipe for Honey White Bread is going to change your life! No joke! I have been working on perfecting this homemade bread recipe for over a year and I am finally ready to share it with you all! To be honest, this is the first recipe I have hesitated to share on my blog. This bread recipe is absolutely incredible! You won’t believe homemade bread can taste this good! And I have tested so many different things with this bread so this recipe feels special to me.
BUT I started my food blog to SHARE the best recipes so here it is! I just ask that you credit my blog for this recipe if you share it, preferably sharing the link with family and friends. I spent so much time on this recipe and putting this post together and I am thrilled to share this AMAZING bread recipe with you all!
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Warm Water-You’ll want the water to be between 100-110 degrees F. I usually microwave the water for about 50 seconds then use a thermometer to check.
Honey-I tested this recipe with honey, sugar, and cane sugar and honey was a clear winner. It also gives the bread moisture and such a great flavor! (Note it is still is great with sugar or cane sugar, if you use that instead, just reduce the flour by about 1/2 cup)
Active Dry Yeast- You will proof the active dry yeast at the beginning of the recipe along with the warm water and honey. If after 10 minutes it hasn’t become foamy and bubbly you will NOT want to proceed with the recipe but start over. It’s VERY important that the yeast proofs. You shouldn’t have a problem though as long as your yeast is fresh and your water is at the right temperature.
How To Make Honey White Bread
Butter- A little melted butter makes this bread so tasty! I did another taste test where I made this bread with oil, butter, and coconut oil, which proved butter was definitely the best!
Egg- The secret ingredient! It makes the bread more flavorful, rich, and it adds color. The addition of an egg also helps make the crumb more tender and the bread softer.
Bread Flour- Makes this bread recipe lighter and chewier. Bread flour is higher in protein so it can produce more gluten and it gives the bread a good structure.
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(The amount of flour will depend on the moisture and temperature in the air. I have noticed now that it’s summer I am needed a little bit more flour than a few months ago.) Here are some great tricks for keeping track of how much flour you have added.
(You’ll want it to rise in a warm place, I usually use the proof setting on my oven, or if you don’t have that just turn the oven on to 170 F but only for 1-2 minutes of preheating just to warm the oven slightly.)
You can either make 1 regular loaf of bread and 3 mini loaves or 6 mini loaves of bread. These are my favorite mini loaf pans. You’ll just bake it for less time, about 20-22 minutes.
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To freeze: Let cool completely, wrap bread tightly in plastic wrap, put in a freezer ziplock, seal tightly, store in the freezer for up to 2 months. When ready to eat, take it out of the freezer and let thaw in the refrigerator overnight.
1. In the bowl of a stand mixer, add warm water, and honey. Stir until honey is dissolved. Sprinkle in the yeast. Let stand for 10 minutes. The mixture will get foamy and bubbly as the yeast proofs.
3.Add flour slowly, about 1 cup at a time. The dough should stick slightly to your finger when touched, but not be overly sticky.
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5. Put the dough in a greased bowl and turn dough over to coat all the dough and cover tightly with plastic wrap or place a kitchen towel over the top. Let rise in a warm place for about 45 minutes-1 hour, until doubled.
6. Punch down the dough gently and divide in half. (I use a kitchen scale to divide in half equally.) Sprinkle flour on the countertop and press each piece of dough into a long rectangle about 8-inches wide; roll it up, pressing on the seams, and pinching the final seam together. Repeat with remaining dough. Place the dough, seam side down, into two lightly greased bread pans. (8 ½ x 4 ½ bread pans)
7. Cover with lightly greased plastic wrap or a thin kitchen towel and let rise untildoubled andthe dough has risenabout 1/2-inch above the top rim of the pan, about 30-40 minutes.
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9. Bake 29-32 minutes, or the loaves are golden brown and sound hollow when tapped. (It should be an internal temperature of 190-200 degrees F.) Remove to a cooling rack and spread butter on top. Optional, sprinkle with a little salt. Cool before slicing. Enjoy!
(For mini loaves: Once the dough is divided in half you can divide each of those halves in three. (Use a scale to divide exactly.) Bake the mini loaves for 20-22 minutes.
Tip: Spray all around the top of the dough hook with cooking spray to keep the dough from climbing up on it.Milk and honey bread that's quick and easy. The perfect treat for weekends. Just 5 ingredients, 2 minutes of kneading, and an hour of rising.
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This milk and honey bread comes together so quick and easy, it's the perfect treat for weekends. And it will make your house smell so good too!
Homemade bread seems like one of those illusive things. But it's not. Just read on for a few tips and tricks and you'll nail it on the first try. The sweet and unique flavor of this loaf of bread is going to really wow you.
Here's everything you need: active dry yeast, milk, honey, salt, and bread flour. You'll also want to use butter, oil or baking spray to grease your pan.
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Don't be too worried about working with yeast! It's not difficult. The most important thing is getting a fresh, new pack of yeast. The newer your yeast is, the better it will work. Certainly, make sure your yeast is not expired. Old yeast will potentially not activate, leaving you with a very dense and stiff loaf of bread.
The next most important thing is using very warm liquid to dissolve and activate it. The ideal temperature of your liquid should be between 105˚-110˚F. The best way to test this is with a thermometer. If you don't have a kitchen thermometer though, or don't have one that goes that low, you can get one from Amazon, they're pretty inexpensive. Shop cooking thermometers here
If you don't have time to get one, no worries. You can estimate it. Given your body temperature is 98.7, and the liquid needs to be just warmer than that, it's pretty easy to feel for it. Take a drop of the warmed liquid you're using, in the case of this recipe, it will be milk, and put it on the inside of your wrist. If you can't feel it, or it feels cold, then you need to make it warmer. If it feels hot, it's too hot. If it feels a little warm, then it's probably just right. (Note: Use extreme caution when applying any hot liquid to your skin)
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I do not have a stand mixer but I do own a very powerful hand mixer. If you plan to use a mixer to knead your dough, then you'll need a sturdy mixer with an adequate motor to knead bread.
After burning out a few mixers, I found the Kitchen Aid hand mixer to be an excellent choice. It's only slightly more expensive than other mixers and has much more power. Trust me, it's worth it!
1.) It takes up less space. Counter space is valuable and my hand mixer doesn't take up any of it. It fits snugly in a cabinet, along with its attachments.
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2.) I like that I have more control over things with a hand mixer. I don't mind my arms getting a little work out (who doesn't need that?) and I like being able to use the mixer with any bowl I want.
3.) I love all the colors the Kitchen Aid mixer comes in! We own an orange ones because we're Cleveland Brown's fans but I was so tempted to get so many of the other colors. They're all pretty! It seems like a minor detail but I get a little joy out of having colorful and fun cooking tools.
I recommend buying the mixer plus all of the attachments which includes two dough hooks. Shop Kitchen Aid hand mixer with attachments on Amazon
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Even though I recommend using a hand or stand mixer with bread hooks to save time, you can knead by hand if you prefer. It will just take a bit longer.
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