There’s something magical about pulling a golden loaf of honey white bread from your oven, filling your kitchen with that incredible bakery aroma. This honey white bread recipe creates the softest, most tender loaf you’ve ever tasted, with just a hint of natural sweetness that makes it perfect for everything from morning toast to dinner sandwiches.
SERVES: 4 | PREP: 20 MIN | COOK: 35 MIN | TOTAL: 3 HR 15 MIN (includes rising time)
Ingredients
| Dry Ingredients | Amount |
|---|---|
| All-purpose flour | 3½ cups |
| Active dry yeast | 2¼ teaspoons (1 packet) |
| Salt | 1½ teaspoons |
| Wet Ingredients | Amount |
|---|---|
| Warm water (110°F) | 1 cup |
| Honey | ¼ cup |
| Whole milk, warmed | ¼ cup |
| Unsalted butter, melted | 3 tablespoons |
| For Finishing | Amount |
|---|---|
| Butter for brushing | 1 tablespoon |
Step-by-Step Instructions
Phase 1: Activating the Yeast (10 minutes)
Step 1: Pour 1 cup of warm water into a large mixing bowl, making sure it feels like bathwater on your wrist (between 105-115°F). Water that’s too hot will kill the yeast, while water that’s too cold won’t activate it properly.
Step 2: Stir 2 tablespoons of the honey into the warm water until it dissolves completely. The honey feeds the yeast and helps it wake up faster.
Step 3: Sprinkle 2¼ teaspoons of active dry yeast over the honey water and let it sit undisturbed for 5-7 minutes. You’ll know it’s ready when the mixture becomes foamy and puffy on top, like a beige cloud floating on water.
Phase 2: Building the Dough (15 minutes)
Step 4: Add the remaining 2 tablespoons of honey, ¼ cup warmed milk, and 3 tablespoons melted butter to your yeast mixture. Whisk everything together until well combined and slightly frothy.
Step 5: Add 1½ teaspoons of salt to the liquid mixture and stir it in completely. Salt strengthens the gluten structure but can slow down yeast activity, which is why we add it after the yeast has activated.
Step 6: Add 2 cups of flour to the bowl and stir with a wooden spoon until you have a thick, shaggy batter with no dry flour visible. This initial mixing hydrates the flour and begins gluten development.
Step 7: Gradually add the remaining 1½ cups of flour, about ½ cup at a time, stirring after each addition. Stop adding flour when the dough pulls away from the sides of the bowl but still feels slightly sticky to the touch.
Step 8: Turn the dough out onto a lightly floured countertop and knead for 8-10 minutes by pushing the dough away with the heel of your hand, folding it back over itself, and rotating it a quarter turn. The dough is ready when it becomes smooth, elastic, and springs back when you poke it with your finger.
Phase 3: First Rise (1 hour 30 minutes)
Step 9: Lightly grease a large bowl with 1 teaspoon of butter or oil, making sure to coat the entire interior. Place your kneaded dough in the bowl and turn it over once so the top is also lightly greased, which prevents a dry crust from forming.
Step 10: Cover the bowl tightly with plastic wrap or a damp kitchen towel and place it in a warm, draft-free spot (ideally 75-80°F). Let the dough rise for 1 hour to 1 hour 30 minutes, until it has doubled in size. A good test is to press two fingers into the dough—if the indentations remain, it’s ready.
Phase 4: Shaping and Second Rise (1 hour)
Step 11: Punch down the risen dough with your fist to release the built-up gases, then turn it out onto a lightly floured surface. Gently pat it into a rectangle about 8 inches wide and 12 inches long.
Step 12: Starting from the short end, roll the dough tightly into a log, pinching the seam closed as you go. Tuck the ends under and pinch them shut to create a smooth, uniform loaf shape.
Step 13: Grease a 9×5-inch loaf pan with butter and place your shaped dough seam-side down in the pan. The dough should fill about two-thirds of the pan.
Step 14: Cover the pan with a clean kitchen towel and let the honey white bread rise again for 45 minutes to 1 hour, until the dough crowns about 1 inch above the rim of the pan. This second rise is crucial for achieving that light, fluffy texture.
Phase 5: Baking (35-40 minutes)
Step 15: About 15 minutes before the second rise is complete, preheat your oven to 350°F. Position the oven rack in the center for even heat distribution.
Step 16: Once risen, place the loaf pan on the center rack and bake for 35-40 minutes. The bread is done when the top is deep golden brown, the internal temperature reaches 190-195°F on an instant-read thermometer, and it sounds hollow when you tap the top.
Step 17: Remove the pan from the oven and immediately brush the top with 1 tablespoon of melted butter for a glossy, soft crust. Let the bread rest in the pan for 5 minutes.
Step 18: Carefully turn the loaf out onto a wire cooling rack and let it cool for at least 30 minutes before slicing. Cutting too early will result in a gummy texture because the interior structure needs time to set properly.
Chef’s Notes
Honey Selection Matters: I’ve found that mild honey varieties like clover or wildflower work best for this honey white bread, letting the bread’s natural flavor shine through without overpowering it.
Temperature Is Everything: Keep your liquids between 105-115°F—I use an instant-read thermometer to be certain, which guarantees consistent results every single time I bake.
The Windowpane Test: After kneading, stretch a small piece of dough between your fingers; if it forms a thin, translucent membrane without tearing, your gluten is perfectly developed.
Rising Shortcuts: If your kitchen is cold, create a warm spot by heating your oven to 200°F for 1 minute, turning it off, then placing your covered bowl inside with the oven door cracked open.
Nutrition Facts (Per Slice, based on 12 slices)
- Calories: 185
- Protein: 5g
- Carbohydrates: 33g
- Fat: 4g
- Fiber: 1g
- Sugar: 6g
- Sodium: 295mg
Creative Variations
Whole Wheat Honey Bread: Replace 1 cup of all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber, though you may need to add 2-3 tablespoons more liquid since whole wheat absorbs more moisture.
Cinnamon Swirl Honey Bread: After rolling your dough into a rectangle in Step 11, brush it with melted butter and sprinkle with 2 tablespoons cinnamon sugar before rolling it up—similar to how we create layers in honey bread for extra sweetness.
Herbed Honey Bread: Mix 2 tablespoons of fresh chopped rosemary or thyme into your dough during the final kneading stages for a savory twist that pairs beautifully with soups and stews.
Seeded Honey Bread: Brush the top of your shaped loaf with beaten egg and sprinkle with 2 tablespoons mixed seeds (sesame, poppy, or sunflower) before the second rise—this technique adds texture much like our onion olive bread with its flavorful toppings.
Storage & Reheating
Room Temperature Storage: Keep your honey white bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days. Avoid refrigerating, as this actually speeds up staling.
Freezing Instructions: Slice the cooled bread completely, wrap individual slices in plastic wrap, then store in a freezer bag for up to 3 months. This way you can toast single slices straight from frozen whenever you need them.
Reheating Methods: For the best texture, toast slices in a toaster or toaster oven until crispy on the outside but soft inside. For whole loaf reheating, wrap in foil and warm in a 300°F oven for 10-15 minutes.
Freshness Hack: If your bread starts to dry out, lightly mist the crust with water and warm in a 350°F oven for 5 minutes to restore some of that just-baked softness.
Troubleshooting Common Problems
Dense, Heavy Bread: Your yeast was either dead (expired or killed by too-hot water) or your dough didn’t rise long enough. Always check yeast expiration dates and use a thermometer to verify water temperature before mixing.
Bread Collapsed in the Oven: The dough over-proofed during the second rise, causing the gluten structure to weaken. Watch carefully and bake as soon as the dough crowns 1 inch above the pan rim—don’t let it rise higher than that.
Dry, Crumbly Texture: You added too much flour during kneading. The dough should feel slightly sticky to touch—resist the urge to add extra flour beyond what’s needed to prevent sticking.
Pale, Undercooked Top: Your oven temperature was too low or you removed the bread too early. Always verify your oven temperature with an oven thermometer, and don’t rely solely on visual cues—use an instant-read thermometer to check for 190-195°F internal temperature.
Tough, Chewy Crust: The bread dried out during rising or you didn’t brush it with butter after baking. Always keep your dough covered during rises and brush with melted butter immediately when it comes out of the oven for that signature soft crust.
Equipment Essentials
- Large mixing bowl (at least 4-quart capacity)
- 9×5-inch loaf pan
- Instant-read thermometer (for checking water and bread temperature)
- Wooden spoon or dough whisk
- Wire cooling rack
- Measuring cups and spoons
- Kitchen towel or plastic wrap
- Pastry brush (for butter application)
Substitution Options: Don’t have a stand mixer? No problem—this bread is actually better mixed by hand, giving you a feel for the dough’s texture. If you don’t own a loaf pan, shape the dough into a round boule and bake it on a parchment-lined baking sheet instead.
Shopping List
Baking Aisle:
- All-purpose flour (3½ cups)
- Active dry yeast (1 packet)
- Salt (if running low)
Dairy Section:
- Unsalted butter (1 stick)
- Whole milk (¼ cup)
Condiment/Baking Aisle:
- Honey (¼ cup)
Tip: Buy yeast in bulk from warehouse stores or online if you bake regularly—it’s much cheaper than individual packets and stays fresh for months when stored in the freezer.
Success Secrets
1. Use Fresh Yeast: Yeast loses potency over time, so always check the expiration date and store opened packets in the freezer to extend their life by several months.
2. Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife—scooping directly from the bag packs in up to 25% more flour, which makes dense bread.
3. Create a Warm Rising Environment: On cold days, fill a large bowl with hot water, place a smaller bowl on top, and cover your dough with that setup to maintain consistent warmth for perfect rising.
4. Don’t Skip the Second Rise: This final rise in the pan creates the light, airy texture that makes honey white bread so irresistibly soft—rushing this step results in dense, compact loaves.
5. Cool Completely Before Slicing: I know it’s tempting to cut into warm bread, but waiting allows the internal structure to set properly, preventing that gummy, doughy texture you get from slicing too early.
