Easy Honey White Bread

Easy Honey White Bread

The Spruce / Julia Estrada

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
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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.

Ingredients

  • 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.

    Easy Honey White Bread ingredients

    The Spruce / Julia Estrada

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

    In​ a large bowl, mix warm water and yeast

    The Spruce / Julia Estrada

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

    Add the milk, honey, salt, and butter to the mixture in the bowl

    The Spruce / Julia Estrada

  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.

    dough in a bowl

    The Spruce / Julia Estrada

  5. Turn dough out onto a lightly floured surface. Knead the dough for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch.

    dough on a floured surface

    The Spruce / Julia Estrada

  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.

    dough in a greased bowl

    The Spruce / Julia Estrada

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

    dough in a bowl covered with a towel

    The Spruce / Julia Estrada

  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.

    dough on a floured surface

    The Spruce / Julia Estrada

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

    Divide the dough into two equal parts, and each shaped into a loaf

    The Spruce / Julia Estrada

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

    dough in loaf pans

    The Spruce / Julia Estrada

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

    dough rising in loaf pans

    The Spruce / Julia Estrada

  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.

    Easy Honey White Bread on a cooling rack

    The Spruce / Julia Estrada

Tips

  • 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.