Bread making has become really popular in recent months. This simple Honey Bread Recipe is a terrific sandwich bread. It is a basic yeast bread that is slightly sweetened with honey
Don’t let the idea of making bread intimidate you. It is actually very easy to make. Slice the bread in thin pieces for sandwiches or slice it thicker like Texas toast.
It really comes down to what you make your bread with. If you can buy your ingredients in bulk, you can also cut down on cost, as these ingredients — flour, yeast, salt — usually have a long shelf life.
How To Make Honey White Bread
It’s when you start adding in the cost of the additional ingredients that the price can escalate. Items like butter and milk, which some people use for their breads, are not cheap and make it less cost effective to bake bread at home.
This particular recipe calls for honey, which can be expensive. So I recommend baking this recipe as is and sampling it before you start experimenting with the amount of honey you can do without. What you COULD do is, bake a simple version for everyday use, and save the honey version as a treat!
It CAN be sweet… if you use a lot of honey, which this recipe does not. It’s definitely not what I would consider a “dessert” bread, like banana or pumpkin. Plus, you can opt for a milder honey, such as clover honey, and avoid, say, orange blossom honey, which has a more robust and stronger flavor. As is the general rule when doing ANYTHING in the kitchen, experiment. Start with small amounts — it’s always easier to add something than it is to take something away. For me, this recipe calls for just the right amount of honey but your tastes may vary.
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Sometimes it seems like it is hard to cut homemade bread for sandwiches. If you are struggling to you cut bread without squashing it, use these tips to cut homemade bread.
In a large bowl, add 4 cups all-purpose flour, sugar, salt and melted butter. Gently stir. Create a well in the middle and pour in the yeast mixture.
On a lightly floured surface, knead the dough with your hands for approximately 6 minutes, all the while adding small amounts of flour until the dough is smooth and slightly sticky. The dough should feel tacky, but not stick to your hands.
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Place the dough into a well greased bowl and roll to coat. Cover with a clean kitchen towel and allow the dough to rise 1 hour or until doubled in size.
Remove the dough from the bowl and divide into two even amounts. Gently press into two rectangles approximately the same width as your loaf pans. Gently roll each piece of dough until you form a log and place into each greased loaf pan.
Bake loaves for 30-40 minutes or until completely cooked through, being careful to not overbake. Remove from the oven, and allow to cool for 20 minutes in pans before removing to cooling racks. Cool bread completely before cutting into slices.
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Try wrapping it in a damp towel or cloth before putting it in the fridge. This should mitigate the amount of moisture lost.
I haven’t tried any of these tips with this particular recipe but feel free to give any of them a go. You could (i) glaze the bread with egg and water; (ii) set your oven to a higher temperature and put a pan of water on the bottom shelf; (iii) place your bread on a preheated baking stone or on a sheet of aluminum foil before putting it in the oven.
I don’t know about that. The bread maker takes the guess work out of making bread but many bread makers have fixed paddles so you have less control over what you’re baking. As well, most bread makers only make one loaf at a time. That said, the bread maker, like all appliances, brings with it a convenience that might justify the cost of buying one. If you do try this recipe in a bread maker, let me know how it goes!
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Since the homemade bread is made without preservatives it will not last as long as store-bought bread. Typically, it will keep its freshness for 3-5 days in a bread box or on the counter. If you don’t mind cold bread you can store it in the fridge for up to a week. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap or foil first. I recommend cutting the bread into slices before freezing it. Wrap it well in plastic and then place the honey bread in the freezer bag.
This simple Homemade Honey Bread Recipe is a terrific sandwich bread. It is a basic yeast bread that is slightly sweetened with honey and very easy to make. This homemade bread truly has the most amazing flavor. Better than store bought, this bakery-style sandwich bread is something you have to make.
Serving: 1 loaf Calories: 1926 kcal Carbohydrates: 381 g Protein: 40 g Fat: 27 g Saturated Fat: 15 g Cholesterol: 61 mg Sodium: 1771 mg Potassium: 445 mg Fiber: 11 g Sugar: 96 g Vitamin A: 709 IU Vitamin C: 1 mg Calcium: 75 mg Iron: 18 mg
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Angela is the founder of About A Mom and currently acts as a content creator and editor-in-chief for the About A Mom Team. She has been a professional blogger for over 10 years. Angela has appeared in numerous TV segments, advertising campaigns and her work has been featured by many top publications. She lives in Tampa, Florida.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.
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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!
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)
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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.
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.
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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.
(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
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