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loaf of milk and honey sandwich bread on wooden cutting board
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5 from 2 votes

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 Time2 hrs
Cook Time40 mins
Total Time2 hrs 40 mins
Course: bread
Cuisine: American
Keyword: milk and honey bread, milk and honey bread recipe, soft and tender white sandwich bread
Servings: 2 pound loaf
Author: Katie Shaw


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


  •  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 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. 
  • 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.
  • 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.
  • 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!