loaf of milk and honey sandwich bread on wooden cutting board

Milk and Honey Bread Recipe

  • Author: Katie Shaw
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 2 pound loaf 1x
  • Category: bread
  • Method: baking
  • Cuisine: American


A soft and tender white bread that’s perfect for sandwiches .  One of the best white bread recipes ever.



  • 3 cups all purpose flour
  • 3 tablespoons honey
  • 1 cup milk
  • 1 1/2 teaspoons salt
  • 2 tablespoons softened butter
  • 2 teaspoons instant yeast


  1.  Combine all ingredients in the bowl of a heavy-duty electric stand mixer fitted with a dough hook.  (If using a bread machine, put everything in the bucket and select the dough cycle.).  Stir for a minute and evaluate the consistency of the dough.  It should form a ball and clear the sides of the bowl.   If it is crumbly and not coming together, add a bit more milk.  If it is sticking to the bowl, add a bit more flour. (If using a bread machine, skip to step 4.)
  2. Knead the dough until it is smooth, bouncy, and elastic.  To see if the gluten is developed, take a golf ball sized piece of dough and stretch it out to see if if translucent areas form.  If these areas are visible, the dough is sufficiently kneaded. 
  3. Shape the dough into a ball and place into a lightly oiled bowl.  Cover with a clean damp tea towel and place in a slightly warm place to rise.  Allow it to double in bulk, about 45 to 60 minutes.
  4. Shape the dough into a loaf by spreading it out into a rectangle.  The short side of the rectangle should be roughly as long as the loaf pan.  Tuck the corners in and roll up into a cylinder, then tuck the ends in.  Place into a greased loaf pan and lightly cover with oiled plastic wrap.  Place the dough in a warm place and allow to rise until very puffy and the top of the dough has risen 1 inch over the top of the loaf pan.  Towards the end of the rising time, preheat the oven 350 degrees.
  5. Remove the plastic wrap and brush the bread with milk.  Bake for 40 minutes, until very golden brown.  Remove from the loaf pan and allow to cool on a wire rack for at least an hour before slicing.   Store leftovers tightly wrapped for up to 2 days. 


A slightly warmed but turned off oven in a great place to have your dough rise.  Turn it on for a minute, then turn it off.  Make sure you don’t preheat it with the dough still inside!

Keywords: milk and honey bread, soft and tender white sandwich bread, milk and honey bread recipe