Honey Bread Recipe From Scratch

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!

Easy Honey Beer Bread

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.

Honey Wheat Bread Recipe: How To Make It

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.

Multigrain Honey Bread

(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 19-21 minutes.

Honey Bread Rolls

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.

Milk And Honey Sourdough Sandwich Bread

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 19-21 minutes.

Tip: Spray all around the top of the dough hook with cooking spray to keep the dough from climbing up on it.This easy honey bread is just 3 ingredients. It doesn’t require any yeast, eggs, butter or oil. The dough takes less than five minutes to prepare. The bread comes out soft and sweet. It can be enjoyed plain or used for sandwiches.

White Honey Bread

I love honey-flavored baked goods and this honey bread is one of my favorite breads to make. The bread is lightly sweetened with honey. You can eat it plain or drizzled with more honey or you can even use the bread to make sandwiches.

Self-Rising Flour: Self-rising flour is all purpose flour that is already premixed with baking powder and salt. I like to always have self-rising flour on hand because it saves a few extra minutes. If you don’t have self-rising flour, you can easily make your own by mixing together all purpose flour, baking powder and salt.

The flour and milk are first stirred together until a wet dough forms. The honey is warmed up briefly so that it is a thin liquid and then stirred in. You want to warm up the honey first so that it is easier to stir into the dough. The dough is then poured into your prepared baking loaf pan and ready to be baked.

Buttermilk & Honey Bread Recipe

This bread has a similar texture to bread made with yeast. It is not a cake-type bread. It is soft but sturdy enough for adding a spread or making sandwiches. The bread is sweetened with honey but it’s not so sweet that it would be considered a cake or dessert.

Serving: 1 slice , Calories: 157 kcal , Carbohydrates: 35 g , Protein: 3 g , Fat: 0.3 g , Saturated Fat: 0.2 g , Sodium: 432 mg , Sugar: 8 g , NET CARBS: 35

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.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

Big Batch Honey Oat Bread

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.

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.

No Knead Honey Oatmeal Artisan Bread

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