This soft honey white bread is fluffy, tender, lightly sweet, and perfect for sandwiches, toast, and grilled cheese. Made with simple ingredients, this homemade white bread can be kneaded by hand or made with a stand mixer.
Ingredients
- 2/3 cup whole milk warm, about 100°F to 110°F
- 1/2 cup water warm, about 100°F to 110°F
- 2 1/4 teaspoons instant or active dry yeast
- 3 tablespoons honey
- 1/4 cup salted butter softened
- 1 teaspoon salt
- 3 to 3 1/4 cups bread flour
- 2 tbsp salted butter for brushing
Instructions
- In a large bowl, mix together the warm milk, warm water, honey, and yeast. Let it sit for 5 to 10 minutes, until the mixture looks slightly foamy or creamy on top. This means your yeast is alive. If it does not foam, your yeast is dead, and you must restart.
- Add the softened butter, salt, and 3 cups of bread flour. Mix with a wooden spoon or dough whisk until a shaggy dough forms. The dough will look rough and slightly sticky at first.
- Loosely cover the bowl and let the dough rest for 10 minutes. This gives the flour time to absorb the liquid and makes the dough easier to knead by hand. If you're using a stand mixer to knead, skip this step and knead on medium-low speed for 6 to 8 minutes, adding more flour only 1 tablespoon at a time as needed.
- Turn the dough onto a lightly floured surface. Knead for 10 to 12 minutes, adding more flour only 1 tablespoon at a time as needed. Avoid adding too much flour, which will cause a less fluffy bread.
- To knead, push the dough away from you with the heel of your hand, fold it back over itself, rotate, and repeat. The dough is ready when it is smooth, soft, elastic, and slightly tacky, but not wet. It should slowly spring back when pressed.
- Place the dough in a lightly greased bowl. Cover and let it rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
- Gently place the dough on a lightly floured surface. Pat or roll it into a rectangle about 8x12 inches.
- Starting from the short side, roll the dough up tightly into a log. Pinch the seam closed, then tuck the ends under slightly.
- Place the dough seam-side down in a greased 9x5-inch loaf pan.
- Cover and let rise for 35 to 50 minutes, or until the dough rises about 1 inch above the rim of the pan.
- Preheat the oven to 350°F. Bake for 30 to 35 minutes, or until the loaf is golden brown and the center reaches 190°F to 195°F.
- Brush the warm loaf with melted butter right after baking. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing. Cutting while the bread is hot can cause a gummy texture.
Notes
- Bread flour gives the loaf more structure, height, and a soft, chewy texture. All-purpose flour can be used, but the loaf may be slightly softer and a little less tall.
- Do not slice the bread while it is hot. Letting it cool completely helps the crumb set, so the slices are soft, clean, and not gummy.
- Store cooled bread in an airtight bag or container at room temperature for up to 3 days.
- To freeze, wrap the cooled loaf or individual slices tightly and freeze for up to 2 months. Thaw at room temperature or toast slices straight from frozen.
Nutrition
Nutrition Facts
Soft Honey White Bread Recipe
Serving Size
1 slice
Amount per Serving
Calories
204
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
17
mg
6
%
Sodium
217
mg
9
%
Potassium
80
mg
2
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
199
IU
4
%
Vitamin C
0.03
mg
0
%
Calcium
25
mg
3
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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