Monday, July 11, 2011

Milk and Honey White Bread



I ran out of my normal store-bought bread today and decided I was going to pull out a recipe I have been working on for a while and finish it.  Well, the results were so amazing that Chad, Munchkin and I ate about half of the loaf for dinner.

The recipe here is for a Milk and Honey Bread made with AP flour.  Milk and honey breads are very popular in the mid-west and incredibly flavorful.  This one is no different!

It has an wonderful texture, more dense than what you buy in the store, but soft and delicious.  The crust is slightly crisp and buttery.  Oh my, I get so excited just thinking about it!  You will be hooked once you try it.

I used honey that I just received as a gift and the honey element in the bread is absolutely divine.  I ate 3 pieces all on their own.  Chad and Munchkin enjoyed theirs with some fresh Strawberry Jam right off the stove.


Milk and Honey White Bread
4 ½ teaspoons active dry yeast (2 packets)
2-1/2 cups warm milk (110° to 115°)
1/2 cup honey
6 tablespoons butter, melted + 2 tablespoons reserved for greasing bowl and butter top
1 tablespoon kosher salt
7 cups all-purpose flour

In the bowl of a stand mixer, add yeast, warm milk and honey.  Swirl with your fingers or a spoon to dissolve the yeast.  Allow to sit until the yeast starts to bubble and becomes aromatic, about 5 minutes. 

Add butter and 4 cups of flour, mix on low using dough hook, until smooth.  Add enough remaining flour to form a soft dough (mine takes the whole 3 additional cups) add salt.  Allow to knead for about 5 minutes.  You should have a ball of tacky (not sticky) dough at this point

Turn onto a floured board; knead about 10 turns. Place in a greased bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.

Punch dough down and shape into two loaves. Place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45-60 minutes.  Preheat oven to 350° for glass and dark pans (375° for light metal pans).  Brush tops with melted butter.

Bake at 350° for 30-35 minutes or until golden brown. 


Cover loosely with foil if top browns too quickly. Remove from pans and brush tops and sides with melted butter.


Allow breads to cool before slicing.  Or at least TRY to wait.

YIELD: 2 Loaves


Click here for a printable version of this recipe - The Slow Roasted Italian.com

34 comments:

  1. Soft and perfectly baked..home made is the best..

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  2. I have never tried this version but I love making bread and this looks fabulous. I can't wait to give it a try! Thanks for sharing another amazing recipe

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  3. Suja, homemade is definitely the best.

    Jessica, I am hooked on bread making now too.

    Mary, we hardly have more than a loaf left. Only because I wrapped one and tucked it in the freezer. It was really amazing.

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  4. Our family has a sweet tooth and we always buy honey-egg bread here. This honey-milk bread is very good and healthy and would love to try this homemade bread for my family. Thanks for sharing this great, useful post! Since the bread is mildly sweet and the milk makes it super soft, it is going to be a great thing for my kids' breakfast!
    http://cosmopolitancurrymania.blogspot.com

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  5. I love homemade bread! That sounds great...and I never can wait for it to cool....I always slice into right away:)

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  6. Your bread turned out perfectly, Donna. I know this would be delicious with the jam I just made. I'm not much of a bread baker but I'm really inspired to give this a go. Love your blog. I just signed up to follow you. Looking forward to future posts.

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  7. Looks too good, I'd never be able to wait for it to cool! And especially with strawberry jam! Delicious.

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  8. That bread is beautiful. I can almost smell it and can't stop thinking about all the things you can make with it! Amazing grilled tomato and cheese, French toast, yum! Great post.

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  9. I generally do not use white flower although I am sure bread like yours must taste really good:)

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  10. Bread is looking absolutely perfect~A great weakness of mine!

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  11. Hi there! Found you through another blog and stopped by. I'm glad I did. I LOVE the looks of that bread. I know what I'm baking soon :-D

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  12. That bread looks great! I'm always afraid to try baking my own bread. I mess up a lot of things and I wouldn't want to mess up bread. Homemade bread is the best though & that recipes sounds like it'd be delicious!

    xo katie elizabeth
    ohheyylife.blogspot.com

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  13. Ohmigoodness that looks so fantastic! It looks like fairytale bread! So perfect :)

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  14. I need to get a 2nd loaf pan so I can make these loaves! They looks SO tasty!

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  15. looks amazing homemade bread is the best but yep you eat a lot he he

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  16. There is nothing I love more than bread and this looks incredible.

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  17. Love the new picture. That is beautiful bread!

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  18. My husband says this is his new favorite homemade bread! I love making bread and often try new recipes. He is requesting this be our new "go to" recipe. Thanks!

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  19. I made it!!!! I loved it!!! Thank you, Donna!!!!!

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  20. Just wondering... does it matter what milk you use? As in full fat versus 2% ? Thanks!

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    1. Either vitamin D or 2% would be fine, I would avoid non fat though. Let me know how it turns out.

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  21. I am attempting this today! Wish me luck! I have never attempted a honey bread before, just wondering...how sticky will the dough be while kneading?

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    1. I am happy you are trying it. It is by far one of our favorites!

      I did not find the dough to be sticky from the honey at all. It becomes a very nice workable dough.

      Let us know how it comes out!

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  22. Made this and it was a hit! My bread did split on the side, not sure what I did incorrectly, but no matter, it tasted SOOOOO good! Making weekly for the family! Thanks!

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    1. I am so happy to hear you made it and loved it! If you would like to send me a picture I can help you try to figure out what happened. It could be that the seam was not completed tucked under the bread when you put it in the pan. You can email me at donna [at] beyora [dot] com

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  23. I am realatively new to bread baking and have tried about four other recipies. This recipie is by far the best! Excellent flavor and soft texture. Not dense as were the other recipie results. I did add 3 1/2 tablespoons Vital Wheat Germ to help rise and so that the bread would remain fresh longer. Thanks for a great recipie, I have a second batch rising as I type :)

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    1. I am so excited to hear that you love this recipe so much. It certainly is our family favorite. It makes superb bread, dinner rolls and our favorite french toast. Enjoy! XOXO

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  24. I made this and it came out PERFECT! Changed nothing and this was the 1st time I made bread without a bread maker. Everyone even my picky husband loved it

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  25. I'm getting ready to try this recipe and plan to make cinnamon swirl bread with the second loaf. I can't wait to see how it turns out!

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  26. I just took this bread out of the oven. It smells so good. The dough was really easy to work with. I really like trying your recipes. They are consistently great. :-)

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    1. I am so happy to hear that Stephanie! Thanks for trusting us. Enjoy and keep us up on date on your kitchen adventures! XO

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  27. i am going to attempt to use a cup4cup GF flour blend and try making this gluten free. will let you know if it turns out :)

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