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Milk-and-Honey White Bread Recipe
Milk-and-Honey White Bread Recipe photo by Taste of Home

Milk-and-Honey White Bread Recipe

Read Reviews (10)
4.88 10
Publisher Photo
My dad has been a wheat farmer all his life and my state is the wheat capital, so this recipe represents my region and my family well. This bread never lasts too long at our house.
TOTAL TIME: Prep: 15 min. + rising Bake: 30 min.
MAKES:32 servings
TOTAL TIME: Prep: 15 min. + rising Bake: 30 min.
MAKES: 32 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2-1/2 cups warm milk (110° to 115°)
  • 1/3 cup honey
  • 1/4 cup butter, melted
  • 2 teaspoons salt
  • 8 to 8-1/2 cups King Arthur Unbleached All-Purpose Flour

Nutritional Facts

1 serving (1 slice) equals 149 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 172 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
  2. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down and shape into two loaves. Place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 30-35 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans and cool on wire racks. Yield: 2 loaves.
Originally published as Milk-and-Honey White Bread in Country June/July 1996, p49

Nutritional Facts

1 serving (1 slice) equals 149 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 172 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Milk-and-Honey White Bread(10)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 24, 2013

My wife and kids REALLY love this bread. The recipe is easy, the ingredients simple, the taste out of this world.

MY REVIEW
Reviewed Sep. 6, 2013

Fantastic recipe, it turned out beautifully!

MY REVIEW
Reviewed May. 27, 2013

I've made this bread several times for my family and to give to others. It's definitely a favorite. I also used leftovers for bread pudding once and my dad proclaimed it the best bread pudding he'd ever had!

MY REVIEW
Reviewed Jun. 26, 2012

We use propane out where I'm from and it burns a lot hotter. Knowing this, I cooked my bread at 350°F for 32 minutes. It came out AMAZING. Definitely making again! (:

MY REVIEW
Reviewed Jan. 5, 2012

Mmmm! A wonderfully soft and moist bread that's great for sandwiches!

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