Easy Honey White Bread

two loaves of homemade honey white bread

Editor B / Flickr / CC BY 2.0

Prep: 2 hrs 30 mins
Cook: 40 mins
Total: 3 hrs 10 mins
Servings: 20 servings
Nutritional Guidelines (per serving)
51 Calories
3g Fat
6g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 20
Amount per serving
Calories 51
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 6mg 2%
Sodium 309mg 13%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 2%
Protein 1g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bread made with honey has a fantastic flavor that can't be beaten by any other natural sugar. This easy honey white bread recipe is good for bread baking beginners. It also results in a great bread to serve at any meal, any time of the day.

When honey is added to bread dough, it helps protect the baked bread's moisture. With the little extra sweetness, this recipe is good for making braided bread dough.


  • 1 1/4 cup water (95 to 110 F)
  • 2 1/4 teaspoon active dry yeast
  • 1 cup milk (room temperature)
  • 2 tablespoons honey
  • 2 teaspoons salt
  • 3 tablespoons butter (softened)
  • 6 cups bread flour

Steps to Make It

  1. Gather the ingredients.

  2. In​ a large bowl, mix warm water and yeast.

  3. Add the milk, honey, salt, and butter. Stir.

  4. Add 4 cups of flour and mix well. Add in enough remaining flour to make a dough that follows the spoon around the bowl. Turn dough out onto a lightly floured surface.

  5. Knead the dough for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch.

  6. Place the dough in a medium-sized greased bowl. Turn the dough over in the bowl so that the top is also lightly greased.

  7. Cover with a clean cloth and let rise in a warm, draft-free place for 1 hour.

  8. Punch down the dough. Turn the dough out onto a lightly floured board and knead for 5 minutes or until the bubbles are out of the bread.

  9. Divide the dough into two equal parts. Shape each dough half into a loaf.

  10. Place each loaf in a greased, 9 x 5-inch bread pan.

  11. Cover and let rise in a warm, draft-free place for 45 minutes or until doubled in size.

  12. Bake bread at 350 F for 40 minutes or until the bread top is golden brown and the bread sounds hollow when the top is tapped. Remove the bread from the pans and let cool on a rack.


  • Use bottled water instead of tap water to make bread. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
  • Brush loaves with butter immediately after baking to produce a soft crust.
  • Brush loaves with milk before baking to produce a dark, shiny crust.
  • Brush loaves with egg white before baking to produce a shiny crust.
  • Spraying loaves with water while they bake will produce a crispy crust.
  • You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.
  • Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1 1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
  • You can make a whole-wheat version as well.