If you are interested in making homemade bread but feeling a bit intimated, this recipe is a great place to start. It consistently turns out a loaf of soft and tender, slightly sweet bread that is absolutely perfect for sandwiches. The milk and honey add richness and sweetness that makes this bread irresistible.
There is no need to be fussy about combining the ingredients, especially when you are using instant yeast. Just toss everything in together and mix. If you are using a bread machine, just hit the dough cycle. Keep an eye on the dough for a while. You are looking for dough that stays as a ball. It should not be so dry that it won’t come together, but it should also not be so wet that it sticks to the sides of the bowl. If it seems off, just add a bit more flour or milk as needed.
Once the consistency is right, start kneading. I recommend ten minutes of kneading in the stand mixer, with short breaks every few minutes so you don’t burn out the motor.
Honey Milk Bread
To check for readiness in the dough, take a golf-ball sized ball of dough and attempt to stretch it out. If it tears easily, the dough is not ready. If translucent “windows” appear in the dough, its ready to go!
Shape the dough into a ball and place in a lightly oiled bowl to rise. Cover with a clean, damp tea towel or greased plastic wrap and place into a warm place to rise. The best temperature for bread rising is about 80-90 degrees. If you don’t have a suitable place, turn your oven on for a minute or two, turn it off, and place the dough inside.
After an hour or so, check on your dough. It should be very puffy and have doubled in size. Now we shape! Lay your loaf pan on the counter and use it help guide you. You want to gently stretch the dough out into a rectangle when the
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Tuck the sides under and pinch the seams the best you can to close. Don’t get upset if this doesn’t go perfectly. Your loaf will still be fine!
Spray your loaf pan with non stick spray and gently place the loaf of bread inside. Cover it with heavily sprayed plastic wrap and put back in a warm spot to rise again. This rise will be around 45-60 minutes, until the loaf is an inch over the top of the pan. Towards the end of the rising time, preheat your oven to 350 degrees with the rack in the center. Brush the top with milk if you want a beautifully browned crust.
Bake the loaf for 40-45 minutes, until the top is very golden brown. When you take it out of the oven, feel free to brush it with melted butter to help it shine.
Honey And Milk Bread Rolls
Remove the bread from the pan and place it on a wire rack to cool for at least an hour or two before slicing.
Homemade bread in general only keeps a few days at room temperature. But it freezes very well if allowed to cool completely and then tightly wrapped.
A slightly warmed but turned off oven in a great place to have your dough rise. Turn it on for a minute, then turn it off. Make sure you don’t preheat it with the dough still inside!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.
Milk & Honey Bread (bread Machine)
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.
Easy Milk And Honey Bread (5 Ingredients)
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. Generally, 2 minutes of electric kneading is equivalent to 10 minutes of hand kneading. To knead by hand take the ball of dough and press it flat into a circle with your hands. Fold the dough in half and press down. Then fold it in half again so it's a quarter of the size it was. Press down. Then repeat over and over.
The dough will need to rise just once, for about an hour in a warm place. For me, that's in my microwave with the lights underneath on. The lights make the microwave nice and warm but not too hot.
You could also put your dough in the oven. Just make sure the oven is off. If it's cold in there, turn it on for a few minutes to warm it up, then turn it off and put your dough in there. If you have a sunny room, that would probably work too. Just a little warmer than room temperature is what you're after.
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Specifically, the ideal temperature for letting your bread rise is 80° - 90°F. Higher than 90˚ and the yeast can die, preventing the dough from rising. Lower than 80˚ and the yeast will activate more slowly or not at all which will increase the time it takes to rise or the dough may not rise at all.
Cover your dough with a breathable towel, like a thin tea towel or a kitchen hand towel that doesn't shed is fine too.
Once the dough is done rising, you'll be able to press into it with your finger and see an indentation. That's how you'll know it's done rising.
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The next step before baking is to punch it down. You want to punch the dough straight up and down with the goal of pressing it evenly into the bowl. 4-5 punches should do the job.
Carefully handle the dough when you place it into your greased bread pan. You'll want to flip your dough over so that the smooth part that was in the bottom of the bowl becomes the top of
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