Milk and Honey White Bread
Soft, slightly sweet, and irresistibly tender, Milk and Honey White Bread is the ultimate homemade loaf that combines wholesome simplicity with divine flavor. Crafted with whole milk, pure honey, and a touch of buttery richness, this bread boasts a pillowy texture perfect for sandwiches, morning toast, or enjoying warm with a smear of butter. The recipe's approachable process—featuring kneading, two gentle rises, and baking to golden perfection—makes it a rewarding choice for both beginners and seasoned bakers. With its natural sweetness and light, fluffy crumb, this loaf is a versatile masterpiece you'll savor fresh out of the oven or as a staple for days to come. Perfect for anyone seeking a classic white bread recipe with a comforting twist, it’s a timeless addition to every home baker’s repertoire.
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Recipe Information
Ingredients
- 240 ml Whole milk
- 60 g Honey
- 40 g Unsalted butter
- 7 g Active dry yeast
- 60 ml Warm water
- 450 g All-purpose flour
- 5 g Salt
- 1 large Egg
Instructions
In a small saucepan over medium heat, warm the milk until it is steaming but not boiling. Remove from heat and stir in the honey and butter until melted and combined. Let cool until lukewarm.
In a small bowl, dissolve the active dry yeast in warm water. Let it sit for 5-10 minutes until bubbly and foamy.
In the bowl of a stand mixer (or a large mixing bowl, if kneading by hand), combine the flour and salt.
Add the milk mixture, the yeast mixture, and the egg to the dry ingredients. Mix until a shaggy dough forms.
Knead the dough on a lightly floured surface (or using the dough hook attachment on a stand mixer) for 8-10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and turn it out onto a floured surface. Shape it into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the pan with a towel and let the dough rise again for 30-45 minutes, or until it has doubled in size and the top of the dough is just about level with the edges of the pan.
Preheat the oven to 175°C (350°F).
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the pan and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 2190 mg | 95% | |
| Total Carbohydrate | 407.5 g | 148% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 62.1 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 405 mg | 31% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1105 mg | 24% | |
*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.
