Description
This Honey White Bread recipe yields soft, slightly sweet homemade loaves perfect for sandwiches or toasting. The bread features a tender crumb thanks to the blend of honey, butter, and eggs, with a golden crust baked to perfection in the oven. Made with active dry yeast and bread flour, this bread is approachable for bakers of all levels and offers a delightful balance of flavor and texture.
Ingredients
Scale
Liquid Ingredients
- 1 3/4 cups warm water (100-110°F)
- 1/4 cup honey
- 1/4 cup butter, melted
- 1 egg, beaten
Dry Ingredients
- 1 tablespoon active dry yeast (not instant)
- 2 ½ teaspoons salt
- 4 ¾ – 5 ¾ cups bread flour
Instructions
- Proof the yeast: In the bowl of a stand mixer, combine the warm water and honey, stirring until the honey dissolves. Sprinkle the active dry yeast over the mixture and let it stand for 10 minutes until foamy and bubbly, indicating the yeast is activated.
- Add wet ingredients and salt: Attach the dough hook to your mixer and add the melted butter, beaten egg, and salt to the yeast mixture. Mix together until the mixture is smooth and well combined.
- Add flour gradually: Slowly add the bread flour about 1 cup at a time, starting with 4 ¾ cups. The exact amount may vary. The dough should feel slightly sticky but not overly so when touched.
- Knead the dough: Knead the dough for 7 minutes using the dough hook or by hand until it is elastic and smooth.
- First rise: Transfer the dough to a greased bowl, turning it once to coat all sides. Cover tightly with plastic wrap or a kitchen towel and let it rise in a warm place for 45 minutes to 1 hour until doubled in size.
- Shape the loaves: Gently punch down the dough and divide it in half using a kitchen scale for even portions. On a lightly floured surface, press each piece into an 8-inch wide rectangle and roll it up tightly, pinching the seams closed. Place the loaves seam side down into two greased 8 ½ x 4 ½ inch bread pans.
- Second rise: Cover the pans with lightly greased plastic wrap or a thin kitchen towel and let the dough rise until doubled and about ½ inch above the pan rim, about 30-40 minutes.
- Preheat the oven: While the dough is rising, preheat your oven to 350°F (175°C).
- Bake the bread: Bake the loaves for 29-32 minutes until golden brown and hollow sounding when tapped, or until the internal temperature reads 190-200°F. Remove from pans to a cooling rack, spread butter on top if desired, and optionally sprinkle with a little salt. Allow to cool before slicing.
- Storage: Store the cooled bread at room temperature for 3-4 days to maintain freshness.
Notes
- For mini loaves, divide each half of the dough into three equal pieces using a kitchen scale and bake for 19-21 minutes.
- Spray the dough hook with cooking spray before kneading to prevent dough from climbing up the hook.
- Ensure the water temperature is between 100-110°F to effectively activate the yeast without killing it.
- Use bread flour for best texture and structure; all-purpose flour may result in a less chewy crumb.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: honey white bread, homemade bread, easy bread recipe, soft white bread, sweet bread loaf
