I’ve been making honey bread for years, and this recipe creates the softest, most golden loaves you’ll ever taste. This honey bread combines pure honey’s natural sweetness with a tender crumb that stays fresh for days—perfect for sandwiches, toast, or eating warm with butter.
SERVES: 4 | PREP: 20 MIN | COOK: 35 MIN | TOTAL: 2 HR 30 MIN (including rise time)
Ingredients
Dry Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3½ cups |
| Active dry yeast | 2¼ teaspoons (1 packet) |
| Salt | 1½ teaspoons |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Warm water (110°F) | 1 cup |
| Honey | ⅓ cup |
| Whole milk, warmed | ¼ cup |
| Unsalted butter, melted | 3 tablespoons |
For Finishing
| Ingredient | Amount |
|---|---|
| Butter for brushing | 1 tablespoon |
| Extra honey (optional) | 1 tablespoon |
Step-by-Step Instructions
Phase 1: Activating the Yeast (10 minutes)
Step 1: Pour the warm water into a small bowl and check the temperature with your finger—it should feel like warm bathwater, not hot. Add 1 tablespoon of honey from your measured amount and sprinkle the yeast on top. Let this sit for 5-7 minutes until it gets foamy and smells yeasty. This foam means your yeast is alive and ready to work.
Step 2: While the yeast activates, warm your milk in the microwave for 20-30 seconds until it reaches the same temperature as your water. Melt the butter in another small bowl and set both aside. This preparation keeps everything moving smoothly.
Phase 2: Making the Dough (15 minutes)
Step 3: In your largest mixing bowl, combine 3 cups of flour and the salt. Make a well in the center—think of it like creating a crater. This well will hold your wet ingredients and help them incorporate evenly without lumps.
Step 4: Pour your foamy yeast mixture into the well, followed by the remaining honey, warm milk, and melted butter. Use a wooden spoon to stir from the center outward in circular motions. The dough will look shaggy and sticky at first—this is normal.
Step 5: Add the remaining ½ cup of flour gradually, about 2 tablespoons at a time, stirring between additions. Stop when the dough pulls away from the bowl sides but still feels slightly tacky. Too much flour makes dense bread, so err on the sticky side.
Phase 3: Kneading (10 minutes)
Step 6: Dust your counter with 2 tablespoons of flour and turn the dough out. Press it flat with your palms, fold it in half toward you, then push down and away with the heels of your hands. Give it a quarter turn and repeat. This develops the gluten strands that make bread springy.
Step 7: Continue kneading for 8-10 minutes. The dough will transform from sticky and rough to smooth and elastic. Do the windowpane test: stretch a small piece thin—if it stretches without tearing and light shines through, you’re done. If it tears, knead another 2 minutes.
Phase 4: First Rise (1 hour)
Step 8: Grease a large bowl with cooking spray or 1 teaspoon of oil. Place your dough ball inside and turn it once so all surfaces are greased—this prevents drying. Cover tightly with plastic wrap or a damp kitchen towel.
Step 9: Set the bowl in a warm, draft-free spot like inside your turned-off oven with the light on, or on top of your refrigerator. Let rise for 60-75 minutes until doubled in size. You’ll know it’s ready when you poke it with your finger and the indent stays.
Phase 5: Shaping (10 minutes)
Step 10: Grease a 9×5-inch loaf pan thoroughly with butter or cooking spray, making sure to get the corners. Punch down your risen dough with your fist—this releases excess gas bubbles. Turn it out onto a lightly floured surface.
Step 11: Press the dough into a 9-inch by 12-inch rectangle with the short side facing you. Roll it up tightly from the short end, like a sleeping bag, pinching the seam closed with your fingers. Tuck the ends under and place seam-side down in your prepared pan.
Phase 6: Second Rise (40 minutes)
Step 12: Cover the pan loosely with greased plastic wrap and return it to your warm spot. Let rise for 35-45 minutes until the dough crowns about 1 inch above the pan rim. Meanwhile, position your oven rack in the center and preheat to 350°F.
Phase 7: Baking (35 minutes)
Step 13: Remove the plastic wrap carefully. Slide the pan into your preheated oven on the center rack. Bake for 30-35 minutes until the top is deep golden brown and the loaf sounds hollow when tapped. An instant-read thermometer inserted in the center should read 190-200°F.
Step 14: Remove from oven immediately and brush the hot top with 1 tablespoon of butter for a glossy finish. Let cool in the pan for 5 minutes, then turn out onto a wire rack. Drizzle with extra honey if you want extra sweetness.
Step 15: Let the honey bread cool for at least 30 minutes before slicing. I know it’s tempting, but cutting hot bread crushes the crumb and makes gummy slices. The wait is worth it.
Chef’s Notes
Temperature Matters: Always test your water temperature before adding yeast. Too hot (above 120°F) kills the yeast, too cold (below 100°F) won’t activate it. Think baby bottle temperature.
Honey Varieties: I use clover honey for mild sweetness, but wildflower honey adds floral notes and orange blossom honey gives citrus hints. Darker honeys like buckwheat create earthier honey bread with more robust flavor.
Altitude Adjustments: If you live above 3,000 feet, reduce yeast to 2 teaspoons and increase liquid by 2 tablespoons. High altitude makes dough rise faster and can cause collapse if over-proofed.
Dairy Substitutions: Use almond milk or oat milk instead of regular milk for dairy-free honey bread. Replace butter with coconut oil—the texture stays perfect and adds subtle tropical notes.
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 9g
- Carbohydrates: 72g
- Fat: 6g
- Fiber: 2g
- Sugar: 15g
- Sodium: 445mg
Delicious Variations
Cinnamon Swirl Honey Bread: Before rolling the dough in Step 11, brush with 2 tablespoons melted butter and sprinkle with 3 tablespoons cinnamon sugar. Roll up tightly and bake as directed—you’ll get beautiful swirls in every slice.
Whole Wheat Honey Bread: Replace 1½ cups of all-purpose flour with whole wheat flour. Add 2 extra tablespoons of water since whole wheat absorbs more liquid. The texture is heartier and pairs perfectly with savory toppings like the ones you’d find on Hawaiian bread.
Honey Oat Bread: Substitute ½ cup flour with ½ cup old-fashioned oats and sprinkle 2 tablespoons oats on top before baking. This creates nutty flavor and satisfying texture similar to honey white bread but with more bite.
Herb-Infused Honey Bread: Add 2 tablespoons chopped fresh rosemary or 1 tablespoon dried thyme to the flour in Step 3. The herbs balance the honey’s sweetness and make incredible sandwich bread for turkey or chicken.
Storage & Reheating
Room Temperature: Wrap cooled honey bread tightly in plastic wrap or store in an airtight container for 4-5 days. Keep it on your counter away from heat sources—refrigeration actually makes bread stale faster.
Freezing: Slice the bread first, then wrap individual slices in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Pop frozen slices straight into the toaster for quick breakfast.
Reheating: Warm individual slices in a 300°F oven for 5-7 minutes wrapped in foil. For the microwave, heat for 10-15 seconds covered with a damp paper towel to prevent drying.
Make-Ahead: Prepare through Step 11, cover the shaped loaf tightly, and refrigerate overnight. Next morning, let it sit at room temperature for 30 minutes, then continue with the second rise in Step 12.
Troubleshooting Guide
Problem: Dense, Heavy Bread
Your yeast might have been dead or the water was too hot. Always check the expiration date on yeast packets and test water temperature with a thermometer. Dead yeast won’t foam in Step 1—start over if this happens. Also, you may have added too much flour during kneading.
Problem: Dough Won’t Rise
Check your rising location—it needs to be 75-80°F. Try the oven trick: turn your oven on for 1 minute, turn it off, then place the covered bowl inside. The pilot light or residual heat creates the perfect environment for rising.
Problem: Bread Collapses in Oven
You over-proofed the dough during the second rise. If dough rises more than 1 inch over the pan rim, it’s stretched too thin and collapses. Set a timer and check at 35 minutes instead of waiting the full 45 minutes.
Problem: Gummy, Undercooked Center
Your oven temperature might be off. Oven thermometers cost $6 and prevent this issue. Also, make sure you’re baking the full 35 minutes—a golden top doesn’t mean the center is done. Use that thermometer test from Step 13.
Problem: Dry, Crumbly Texture
Too much flour was added during mixing or kneading. Measure flour by spooning it into cups and leveling with a knife—never scoop directly. Scooping packs in 20% more flour than recipes intend. Also, don’t skip the butter brushing in Step 14.
Equipment Essentials
- 9×5-inch loaf pan (metal bakes more evenly than glass)
- Large mixing bowl (at least 4-quart capacity)
- Wooden spoon or sturdy spatula
- Kitchen thermometer (for checking water and bread temperature)
- Plastic wrap or clean kitchen towels
- Wire cooling rack
- Dry measuring cups and spoons
- Liquid measuring cup
- Small bowls (for activating yeast and melting butter)
Nice to Have: Stand mixer with dough hook attachment saves 10 minutes of hand-kneading. Bench scraper makes dough handling cleaner.
Shopping List by Store Section
Baking Aisle
- All-purpose flour (3½ cups)
- Active dry yeast (1 packet)
- Salt
Refrigerated Section
- Whole milk (¼ cup)
- Unsalted butter (4 tablespoons total)
Condiments/Sweeteners
- Honey (⅓ cup plus extra for finishing)
Check Your Pantry
- Cooking spray or oil for greasing
5 Success Secrets for Perfect Honey Bread
1. Use Fresh Yeast
Yeast loses potency over time. Buy packets with expiration dates at least 6 months away. Store opened yeast in the freezer in an airtight container—it stays fresh for a year this way.
2. Don’t Rush the Rises
Those two rise periods aren’t optional—they develop flavor and texture. The first rise creates the structure, the second gives you that fluffy crumb. Rushing either one gives you dense, flavorless bread.
3. Measure Flour Correctly
Spoon flour into measuring cups and level with a straight edge. Scooping directly from the bag compacts flour and adds too much. This single mistake causes more baking failures than anything else.
4. Create Steam Early
Place a metal pan with 1 cup of hot water on the bottom oven rack when you start preheating. This steam keeps the crust soft during the first 10 minutes of baking, letting the bread expand fully before the crust sets.
5. Cool Completely Before Storing
Wrapping warm bread traps moisture and creates mold within 2 days. Let it cool for at least 1 hour before wrapping. I set a timer because the smell makes waiting nearly impossible.
This honey bread recipe delivers bakery-quality results every single time. The golden crust shatters perfectly, the crumb stays soft for days, and that honey flavor shines through without being overwhelming. Make a double batch—one loaf never lasts more than two days at my house.
