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+ servings

Milk and Honey Bread Recipe

A soft and tender white bread that's perfect for sandwiches .  One of the best white bread recipes ever.
Prep Time:2 hours
Cook Time:40 minutes
Total Time:2 hours 40 minutes

Ingredients

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

Instructions

  • Mix. 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.)
  • Knead. 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 translucent areas form.  If these areas are visible, the dough is sufficiently kneaded. 
  • First rise. Shape the dough into a ball and place it 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.
  • Shape. 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.  
  • Second rise.  Place into a greased loaf pan and lightly cover with oiled plastic wrap.  Place the dough in a warm place and allow it to rise until very puffy and the top of the dough has risen 1 inch above the top of the loaf pan.  Towards the end of the rising time, preheat the oven to 350℉.
  • Bake. Remove the plastic wrap and brush the bread with milk.  Bake for 40 minutes, until very golden brown.  Remove from the loaf pan and cool on a wire rack for at least an hour before slicing.   Store leftovers tightly wrapped for up to 2 days. 

Notes

A slightly warmed but turned off oven is 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!

Nutrition

Calories: 199kcal | Carbohydrates: 36g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 271mg | Potassium: 107mg | Fiber: 2g | Sugar: 6g | Vitamin A: 140IU | Vitamin C: 0.04mg | Calcium: 38mg | Iron: 2mg
Servings: 10 slices
Calories: 199kcal
Author: Katie Shaw