White Bread with Milk and Honey

Slices of the best white bread recipe on a plate with butter and jam on the side

5 from 1 vote

White Bread with Milk and Honey

Simple, wholesome ingredients come together in a soft and fluffy loaf of homemade white bread! This classic farmhouse favorite makes a delicious base for sandwiches, a perfect morning toast, and a hearty companion with a warm bowl of soup.

Course bread, Breakfast, Side Dish

Cuisine American

Keyword homemade white bread, white bread, white bread recipe

Prep Time 35

Cook Time 40

Resting Time 5

Total Time 6 15

Servings loaf (about 10 slices)

Calories 280kcal

Author Blair Lonergan

Ingredients

3 ½ - 4 cups (420-480 grams) bread flour, or more as needed
1 ⅓ cups warm milk (110°F – 115°F)
5 tablespoons honey
4 tablespoons salted butter, melted and slightly cooled
1 tablespoon instant “rapid rise” yeast
1 ½ teaspoons salt
Canola oil or nonstick spray, for greasing the bowl
1 tablespoon melted salted butter, for brushing the crust at the end

Instructions

To prepare the dough, weigh the flour or measure it by gently spooning it into a cup, then leveling off any excess. In a large bowl, combine the flour with the warm milk, honey, melted butter, instant yeast, and salt. Mix by hand or with the paddle attachment of a stand mixer until a shaggy dough forms, gradually adding more flour, as necessary, to get the dough to come together so that it just pulls away from the sides of the bowl.
Switch to the dough hook attachment (or use your hands) to knead the dough until fairly smooth, about 7-8 minutes.
Oil or spray a large mixing bowl with nonstick spray. Place the dough in the greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 ½ - 2 hours.
Punch down the dough. Transfer to a lightly floured work surface. Pat the dough into a 9 x 12-inch rectangle. Starting on one of the short sides, roll up the dough to make a log; pinch the seams. Place the dough seam-side down in a lightly greased 9 x 5-inch loaf pan.
Cover the pan with lightly greased plastic wrap; allow to rise for 1-2 hours, until it’s crowned about 1-2 inches over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 40-45 minutes, tenting the top of the bread loosely with foil towards the end if the top starts to get too brown. The bread should be golden brown, and it should sound hollow when tapped.
Brush the top of the warm bread with melted butter.
Remove from the pan and cool on a wire rack for at least 1 hour before slicing.

Notes

Whole milk or at least 2% milk will yield a loaf of bread with the best flavor and texture. I do not recommend using lower-fat or non-fat milk.
Make sure that you use warm milk — not too hot and not too cold. The milk should feel like warm bath water (about 110°F – 115°F). If it’s too hot you will kill the yeast; too cold and the yeast will not be activated. I use an instant read thermometer to test the milk's temperature before adding it to my dough.
Knead the dough for at least 7-8 minutes. Kneading makes bread light, airy, and chewy by developing the gluten. Strengthening the gluten strands gives your bread structure.
Proofing bread is when you give the yeast time to do its work to help the bread rise. To proof bread, place the dough in a greased bowl and let the dough rest in a warm, humid environment until it doubles in size. If you're having trouble proofing the bread, check the temperature of your kitchen. If your kitchen is a little too warm (above 80°F) or a little too cool (below about 65°F), it might be affecting the proofing stage.

Nutrition