Milk-and-Honey White Bread
Total TimePrep: 15 min. + rising Bake: 30 min.
Makes2 loaves (16 slices each)
- 2 packages (1/4 ounce each) active dry yeast
- 2-1/2 cups warm whole milk (110° to 115°)
- 1/3 cup honey
- 1/4 cup butter, melted
- 2 teaspoons salt
- 8 to 8-1/2 cups all-purpose flour
- In a large bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, 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.
- Punch dough down and shape into 2 loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
- 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.
Nutrition Facts1 slice: 149 calories, 2g fat (1g saturated fat), 6mg cholesterol, 172mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 4g protein.
May 19, 2020
Carolhill46 When you are making the bread remember less is more with the flour. Add 6 cups flour and then work up from there. When the bread pulls away from the bowl its done and ready to be kneaded. Also always have fresh in date yeast. Try it again, it takes practice. Enjoy
May 10, 2020
This bread recipe was so easy to do and turned out amazing! The milk and honey give the bread a slight sweet flavor. I will definitely be making this again.
Apr 18, 2020
Mine is almost ready to go in the oven I divided the recipe in half but the dough itself seems amazing! Wondering if I can do an egg wash and then put seeds on top anybody have any opinion about that?
Apr 12, 2020
Awesome recipe ! First time making this recipe and probably the 3rd time attempting bread making. Easy to make and such an Easter morning treat. I ended up adding total of 6 cups of flour and kneaded only enough to make it elastic like so as not to make it tough and chewy. The end result was a perfect sandwich bread. Dense enough to cut easily and spread with butter without tearing it apart. The crust was ever so crisp since we cut it an hour after removing from pan. I applied an egg wash to the top of loaves before baking to encourage a nice even browning. Family was super pleased with the results. I also used bakers honey AKA brewers honey or fermented honey since I am also a bee keeper. Perfect recipe if you are new to bread making. Definitely will make again.
Apr 6, 2020
Love love loved it!! So easy (even for me);)
Mar 28, 2020
The texture on this bread was awesome. Flavor was good, went great with a pat of Kerry gold.
Mar 20, 2020
Turned out perfect even though I tried to mess it up! Lol. I left out the salt and kneaded it in right before I let it rise. I used quick rising yeast because my regular yeast was expired - I just mixed it in with the flour instead of the the warm milk. It baked perfectly and had a soft texture almost like a store-bought loaf but tastier!
Aug 27, 2019
Great bread, but mine wouldn't rise :( therefore it turned out very dense
Feb 11, 2019
This bread is so good, I've made it several times. This last time I forgot to buy milk so I had to use unsweetened coconut milk. I always use bread flour as well. It was even better! Will continue to use coconut milk.
Jun 18, 2018
I've been making this bread for a couple of years for our family. It always turns out phenomenally, especially when it's still warm and slathered with honey butter. YUM! My only disappointment with the bread is I always seem to have a spot in the center that stays doughy, even if I leave it in there for extra time. It's probably just our oven, but still definitely 5 stars for this one.