Great Honey Wheat or White Bread
Soft, fragrant, and with a touch of natural sweetness, this Great Honey Wheat or White Bread recipe is the perfect homemade baking project for any skill level. Whether you choose the hearty nuttiness of whole wheat flour or the classic fluffiness of white flour, this versatile bread delivers an irresistible combination of tender crumb and golden crust. The dough is enriched with honey, warm milk, and a hint of butter, creating a comforting flavor profile that’s both slightly sweet and perfectly balanced. With just a few simple ingredients and straightforward steps, including two satisfying rises for that ideal texture, this recipe yields two loaves that are perfect for sandwiches, toast, or simply slathered with butter. Elevate your homemade bread game with this fail-proof recipe—warm, fresh-from-the-oven loaves await!
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Recipe Information
Ingredients
- 1 cup warm water
- 1 cup milk
- 0.3333 cup honey
- 1 tablespoon active dry yeast
- 5 cups all-purpose flour or whole wheat flour
- 2 teaspoons salt
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil or melted butter (for greasing)
Instructions
Warm the water and milk until lukewarm (about 100-110°F). Test the temperature with a thermometer or your finger—it should feel warm, not hot.
In a large mixing bowl, combine the warm water and milk with the honey, stirring until the honey dissolves. Sprinkle the yeast over the liquid mixture and let it sit for 5-10 minutes until frothy.
Add 3 cups of flour (if using whole wheat, start with that) and the salt to the yeast mixture. Stir with a wooden spoon or mix in a stand mixer with the dough hook attachment until combined.
Add the melted butter and another cup of flour. Continue stirring or mixing, gradually adding the last cup of flour, until the dough starts to pull away from the sides of the bowl.
Turn the dough out onto a floured surface and knead for 8-10 minutes, adding small amounts of flour if the dough is sticky. The dough should be smooth and elastic.
Grease a large bowl with the vegetable oil or melted butter. Place the kneaded dough in the bowl, turning it to coat with oil so it doesn’t dry out. Cover with a clean kitchen towel and let rise in a warm place for 1 to 1½ hours, or until doubled in size.
Punch down the risen dough and divide it into two equal portions. Shape each portion into a loaf and place them in greased 9x5-inch loaf pans.
Cover the pans with the kitchen towel and let the dough rise again for 30-45 minutes, or until the dough fills the pans and domes slightly above the edges.
Preheat the oven to 375°F (190°C). Bake the loaves for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove the bread from the oven and let cool in the pans for 5 minutes. Turn the loaves out onto a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 286.5 g | 104% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 47.6 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 196 mg | 15% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
