Honey White Bread Recipe

If there’s a loaf that deserves the spotlight on any kitchen table, it’s Honey White Bread. This recipe yields irresistibly soft, golden loaves with just a kiss of sweetness — the kind everyone tears a piece from before it’s even cooled. The combination of honey and butter gives it a rich flavor and tender crumb, making every slice perfect for toasting, sandwiches, or simply slathering with a bit more butter and jam. Baking this bread fills your home with that comforting, yeasty aroma only true homemade loaves can deliver. It’s the bread you’ll want to bake again and again, whether you’re a seasoned baker or a first-timer with flour on your cheeks.

Ingredients You’ll Need

The beauty of Honey White Bread is in its simplicity — each ingredient has a purpose, contributing to the incredible soft texture, subtle honey flavor, and golden crust. Gather these pantry staples and you’re well on your way to bread-baking bliss.

• 2 1/2 C. 2% milk: Adds richness and softness, creating an ultra-tender loaf.
• 2 1/2 Tbs. unsalted butter: Lends flavor and extra moisture for a delicate crumb.
• 2 Tbs. instant (rapid rise) yeast: Ensures a quick, reliable rise every time.
• 1 Tbs. honey: Brings sweetness and helps the bread brown beautifully.
• 1 Tbs. kosher salt: Balances the sweetness and amps up the flavors.
• 6 1/2 to 6 3/4 C. all-purpose flour, divided: The backbone of the dough, creating structure and chew.
• 1 tsp. canola oil (for oiling the bowl): Prevents the dough from sticking and keeps it moist as it rises.
• 1 egg, lightly beaten with 1 Tbs. cold water (for egg wash): Gives that iconic shiny, golden top to your loaf.

How to Make Honey White Bread

Step 1: Prepare the Milk, Honey, Butter, and Yeast

Start by gently warming your butter until melted, then let it cool until just warm to the touch. Next, heat your milk together with the honey until just lukewarm (around 70 degrees F). Sprinkle the yeast over the milk mixture and let it bloom for a few minutes, helping it dissolve and activate. Slowly pour the melted butter into the milk and yeast mixture, stirring constantly. This careful combination is the secret to a rich, well-developed dough base for your Honey White Bread.

Step 2: Mix the Dough and Incorporate the Flour

Take a large mixing bowl and whisk together 6 cups of flour with the kosher salt. Gradually add your milk, honey, butter, and yeast mixture into the flour, stirring constantly and scraping the sides of the bowl to incorporate all ingredients. Don’t forget to scrape the milk vessel to get every bit of yeast into your dough! The mixture will look very wet at first — just keep adding the remaining flour bit by bit (about 1/4 cup at a time) until a smooth dough forms. Stand mixers will do most of the work here, leaving you with a soft dough that cleans the bowl, but hand mixing works just as well with a little patience and muscle.

Step 3: Knead the Dough Until Smooth and Elastic

If you’re using a stand mixer, fit it with the dough hook and knead on Speed 2 for about 2 minutes until your dough is silky, soft, and elastic. Prefer a hands-on approach? Knead the dough envelope-style with one-third folds for 8 to 10 minutes, resisting the urge to work in too much flour. The dough should be just past sticky, easy to handle but still incredibly soft—the perfect foundation for light, airy Honey White Bread.

Step 4: Shape the Dough Ball

Once kneaded, shape the dough into a smooth ball by gently pulling the surface taut and tucking it underneath. Rotate the dough a quarter turn and repeat as you go, ensuring your dough ball is smooth and even on all sides. This little extra care makes your loaf rise evenly and bake up beautifully.

Step 5: First Rise

Rub canola oil around the inside of a large bowl and transfer your dough ball in, giving it a quick turn to coat it lightly with oil. Cover with plastic wrap, then a clean towel, and set it somewhere cozy and draft-free. Let your dough rise for about an hour or until it doubles in size. Watching the dough swell is oddly satisfying, and it’s the first hint of how fluffy your Honey White Bread will be.

Step 6: Prepare Pans and Egg Wash

While the dough rises, lightly spray two 8 x 9 x 4-inch loaf pans with cooking spray. Whisk your egg with a splash of cold water to create a glossy egg wash, and set both pan and wash aside. A little pre-prep here ensures you’re ready for shaping and baking as soon as your dough is.

Step 7: Shape the Loaves and Second Rise

Once your dough has doubled, gently deflate it and divide into two equal parts. Roll each piece into a rectangle about an inch longer and twice as wide as your loaf pans, then roll up jelly roll style and pinch the seams to seal. Nestle each loaf, seam down, into the prepared pans, tucking the ends beneath. Cover again—this time, spray your plastic wrap with cooking spray first, then top with the wrap and towel. Let the dough rise for 60 to 90 minutes, until the tops crest about half an inch above the rims.

Step 8: Preheat the Oven

About halfway through your second rise, move your oven rack to the center position to ensure even baking. Preheat the oven to 375 degrees F so it’s hot and ready when your loaves are fully risen.

Step 9: Bake Your Honey White Bread

When your loaves have risen just above the pans, brush the tops gently with your prepared egg wash for that signature shine and color. Use a damp serrated knife or baker’s lame to slash the tops at least four times along the length—this helps the bread expand as it bakes, creating those gorgeous bakery-style slashes. Bake for 25 to 35 minutes, or until the loaves are richly golden and sound hollow when tapped.

Step 10: Cool and Enjoy

Remove the bread from the oven and, without delay, turn the loaves out onto a wire rack. Let them cool completely before slicing—this patience is tough, but it preserves the structure and softness of your Honey White Bread. The result: tender, savory-sweet slices that barely need anything more than a swipe of butter.

How to Serve Honey White Bread

Garnishes

Top warm slices with an extra drizzle of honey or a slather of salted butter. A sprinkle of flaky sea salt, a swipe of jam, or even a dusting of cinnamon sugar transforms Honey White Bread into an irresistible treat for breakfast or dessert.

Side Dishes

Serve thick, fresh slices alongside hearty stews, creamy soups, or fresh salads—Honey White Bread loves to soak up flavorful broths and dressings. It’s also fantastic toasted beside eggs, bacon, or just about any brunch spread, making it the most versatile player on your table.

Creative Ways to Present

For a stunning presentation, cube your bread and serve as the base for a bread pudding, or let it shine in homemade croutons or French toast. Hollow out a cooled loaf and use it as a bread bowl for dips and soups—your friends and family will marvel at your kitchen creativity!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store extra Honey White Bread in a zip-top bag or airtight container at room temperature. It’s at its best within three days of baking—soft, fluffy, and delicately sweet. Avoid refrigerating, which can dry the bread out prematurely.

Freezing

Honey White Bread freezes beautifully. Simply wrap cooled loaves or individual slices tightly in plastic wrap, then put them in a freezer bag. They’ll stay fresh for up to three months—making it easy to enjoy homemade bread anytime you crave it.

Reheating

To refresh your bread, warm slices gently in a toaster or oven set to 325 degrees F for a few minutes. You can also microwave a slice for about 10–15 seconds, wrapped in a slightly damp paper towel, to restore that just-baked softness.

FAQs

Can I substitute another type of milk?

Absolutely! Whole milk or even a plant-based milk can work, though the flavor and texture may change slightly. Whole milk yields a richer crumb, while non-dairy milks will make the bread a tad lighter.

What’s the best way to slice Honey White Bread?

Let the bread cool completely to avoid squashing the crumb. Use a sharp serrated bread knife, and slice in smooth, gentle sawing motions for perfect, even pieces.

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to activate it first by dissolving it in the warm milk and honey mixture and letting it sit until bubbly. This may add a few extra minutes, but it works beautifully.

Can I knead this dough by hand?

Definitely! Although a stand mixer makes the process easier, kneading by hand gives you total control. Just be patient and avoid adding too much flour—you want a soft, elastic dough that’s barely sticky.

How long does Honey White Bread stay fresh?

Properly stored at room temperature, Honey White Bread is at its freshest for up to three days. After that, it’s still delicious toasted or used in recipes, but you can freeze it to lock in that just-baked quality.

Final Thoughts

Baking a loaf of Honey White Bread is truly a soul-warming experience that rewards you with soft, golden slices and a mouthwatering aroma that fills your home. Whether you enjoy it with your morning coffee, as part of lunch, or as the base of an unforgettable French toast, you’ll want to make it again and again. Give it a try and watch this simple, irresistible bread become a staple in your kitchen!

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