INTRODUCTION
This is a soft, sweet loaf that works for mornings, snacks, and light lunches. The Best Honey White Bread is simple to make and uses basic pantry items. You will get a tender crumb, a golden crust, and a mild honey flavor that pairs well with jams, savory spreads, and hot drinks. For a cozy breakfast pairing, try an easy mushroom coffee recipe like the one on our site: easy mushroom coffee recipe that brings warmth without heavy sugar.
This bread can be part of a healthy routine when made with small changes. It can be a lighter option for toast at breakfast, and you can turn it into a high protein meal with a few swaps. It also works well for meal prep because it freezes and slices easily.
WHY YOU WILL LOVE THIS RECIPE
- It is easy to follow. You can make two loaves in one session.
- It makes soft, even slices that are great for sandwiches and toast.
- It is a great choice for meal prep. Bake once, then freeze slices for quick breakfasts.
- You can make a healthier version by swapping in whole grain flour or adding protein powder.
- It is a lighter option compared to dense, buttery breads. With small swaps it can be good for weight loss plans when eaten in controlled portions.
- It gives a mild natural sweetness from honey rather than refined white sugar.
HOW TO MAKE The Best Honey White Bread
This method uses a stand mixer with a dough hook for easy kneading. You will make a soft, tacky dough, let it rise, shape two loaves, and bake until golden and at the right internal temperature.
EQUIPMENT NEEDED
- Stand mixer with a dough hook (or use a large bowl and your hands)
- Measuring cups and spoons
- Two 9×5 loaf pans
- Pastry mat or lightly floured counter
- Plastic wrap and a clean towel
- Instant read thermometer (optional but recommended)
- Pastry brush for egg wash and melted butter
Ingredients You’ll Need :
2 cups warm milk ((about 110-115 degrees)), 1 Tbsp instant yeast, 1 tsp sugar, 5.5 to 6.5 cups bread flour ((can substitute AP flour or do half of each)), 1/4 cup melted butter ((1/2 stick)), 1/4 cup honey, 1 egg, slightly beaten, 1 Tbsp salt, Egg wash: 1 egg whisked with 1 Tbsp water, Additional melted butter to brush on when it comes out of the oven
STEP-BY-STEP INSTRUCTIONS :
Put the warm milk in your mixer bowl and sprinkle the yeast and sugar over it. Mix together and let sit for 5 minutes to make sure the yeast activates and gets foamy., Add 5-1/2 cups of the flour, the melted butter, honey, egg and salt., Use the dough hook attachment to mix the dough together on low speed., Add small amounts of bread flour, (up to another cup total but you do NOT have to use the whole cup), just until the dough is the right consistency, (you want a soft dough that is easy to work with, and you want it to feel tacky, but not stick to your fingers.), Let the mixer knead the bread on low speed (2 on my KitchenAid) for 5 minutes., Scrape the dough in to a ball, place in a large oiled bowl, cover the bowl with plastic wrap and a clean towel and set in a warm place to rise for 1 hour or until it has doubled in size. (I turn the oven on at the lowest temperature for just 1 minute, then turn it off and put the mixing bowl in there.), Lightly grease two loaf pans with non-stick spray. (I use 9×5.), Once the dough has risen, punch it down with your fist, then turn out on to a lightly floured pastry mat or counter. Divide the dough in two equal portions – shape in to a ball., Press or roll the dough out in to a rectangle, fold down a third of the dough from the shorter end and press it down with the heel of your hand. Continue to fold and press until you have a roll – tuck in the ends, and place the bread with seams down in the prepared bread pan. Repeat with the other piece of dough., Cover the pans lightly with plastic wrap and let the loaves rise another 30 minutes in a warm place., When ready to bake, preheat oven to 350., Remove plastic wrap, brush the loaves gently with egg wash, then bake the loaves at 350 for about 30 minutes. (Bread should register 190 degrees with an instant read thermometer to be fully baked, but not overbaked., Remove from the oven and let cool 5 minutes in the pans before popping the loaves out of the pans on to a cooling rack and brushing with melted butter., Cool the bread for at least 30 minutes before slicing!
HOW TO SERVE The Best Honey White Bread
Serve thin to moderate slices to control portion size. A single slice of this bread with a protein-rich topping makes a balanced meal. Try:
- Toast with a thin smear of nut butter and sliced banana — a quick, high protein meal with fiber.
- A turkey sandwich with greens and mustard for a lower calorie lunch.
- French toast made with skim milk and egg whites for a lighter option.
Keep portions to one or two slices at a meal if you are watching calories. This bread is soft and tasty, so a small slice can feel like a treat. For adults who enjoy a warm drink alongside, consider pairing it with a spiked holiday coffee for a special brunch; pair it with a rich recipe like festive Christmas morning coffee to make a fun occasion.
STORAGE & FREEZING : The Best Honey White Bread
- To store at room temperature: wrap cooled loaves tightly in plastic wrap or use a bread box. Eat within 3 days for best texture.
- To freeze slices: cool completely, then freeze in a zip-top bag with parchment between slices. Store for up to 3 months.
- To thaw: pull slices from the freezer and toast or warm in a low oven for a few minutes. This makes it great for meal prep and helps reduce wasted food.
- For longer storage: freeze whole loaves wrapped well. Thaw at room temperature before slicing.
SERVING SUGGESTIONS
- For a balanced breakfast, pair one slice with Greek yogurt and fresh fruit for added protein and fiber.
- Use as the base for an open-faced egg sandwich: one poached egg, avocado, and baby spinach for a heart healthy option.
- Serve with a light soup or salad for a simple, lower calorie lunch.
- For a cozy adult brunch, a small slice goes well with a coffee like the bold mix in classic Irish coffee for a warm, rich drink. (Use moderation if watching calories or alcohol intake.)
VARIATIONS
- Healthier version: Replace 1 to 2 cups of the white bread flour with whole wheat flour. Add an extra 1–2 tablespoons of milk if the dough becomes stiff. This adds fiber and makes a more filling slice without losing much softness. This is a healthy version for those who want more whole grains.
- High-protein version: Swap 1 cup of flour for a cup of vital wheat gluten or add 1/2 to 3/4 cup of unflavored whey protein powder and reduce extra flour slightly. You can also use higher protein milk (or add an extra egg) to increase protein. This turns slices into a high protein meal that helps keep you full.
- Low-carb idea: To make a lower carb loaf, you can use a hybrid recipe with almond flour and psyllium husk, but note texture will differ a lot from classic white bread. If you want lower net carbs while keeping this recipe, make smaller slices and combine with protein and salad to keep meals lower calorie and good for weight loss.
- Air fryer option: Form small mini loafs or rolls and bake at 320°F in the air fryer for 15–20 minutes, flipping if needed and checking with an instant read thermometer. This is an air fryer approach for smaller batches.
- Oven-baked note: The main recipe is oven-baked at 350°F for about 30 minutes; use an instant read thermometer and brush with butter after baking for a soft crust.
FAQs
Q: Is this bread healthy?
A: The base recipe is a tasty white bread. It becomes healthier when you swap in whole wheat flour, use less butter, or add protein. These changes add fiber and protein, which help make it more filling and better for a balanced meal.
Q: Can people watching their weight eat this bread?
A: Yes, in moderation. Use thin slices, pair with protein and vegetables, and consider making the healthier version with whole grain flour. This is a lighter option when you control portions and pair it with lean proteins or salads.
Q: How long does the bread keep in the fridge?
A: Bread stores better at room temperature for texture. Refrigeration can dry bread faster. If you must refrigerate, wrap it tightly and use within 5 days, or freeze for longer storage.
Q: Can I make this diabetic-friendly?
A: The honey adds sugar, so it is not strictly diabetic-friendly as written. To make it more blood sugar friendly, reduce the honey, use whole grain flour to add fiber, and keep slice size small. Always check with a health professional about portion sizes and carbohydrate counts for your plan.
Q: Can I make this bread without a mixer?
A: Yes. Mix by hand in a large bowl, then knead on a floured counter for 8–10 minutes until smooth and tacky.
Q: How do I know when the bread is done?
A: The best way is an instant read thermometer. Fully baked bread reaches 190°F. The crust will be golden brown and the loaf will sound hollow when tapped.
MAKE-AHEAD TIPS FOR The Best Honey White Bread
- Bake and slice the loaves, then freeze slices in meal-sized stacks. This is great for quick breakfasts and makes the recipe great for meal prep.
- You can prepare the dough the night before: let it rise once, punch it down, cover tightly and refrigerate. Shape and bake the next morning. This saves time on busy days.
- Make the high-protein or whole grain swap in your batch to have a filling, ready-to-eat option. Pre-portion slices into sandwich packs to speed up lunches.
This Honey White Bread is flexible. With small swaps it can be a healthier version of a classic loaf. It is a simple recipe that gives soft slices, works for meal prep, and can fit into many eating goals when you manage portions and pair it with protein and vegetables.
Honey White Bread
Ingredients
Method
- Put the warm milk in your mixer bowl and sprinkle the yeast and sugar over it. Mix together and let sit for 5 minutes to make sure the yeast activates and gets foamy.
- Add 5-1/2 cups of the flour, the melted butter, honey, egg and salt.
- Use the dough hook attachment to mix the dough together on low speed.
- Add small amounts of bread flour, just until the dough is the right consistency, aiming for a soft, tacky dough that does not stick to your fingers.
- Let the mixer knead the bread on low speed for 5 minutes.
- Scrape the dough into a ball, place in a large oiled bowl, cover with plastic wrap and a clean towel, and set in a warm place to rise for 1 hour or until doubled in size.
- Lightly grease two 9x5 loaf pans.
- Once the dough has risen, punch it down, turn it out onto a lightly floured surface, and divide into two equal portions.
- Shape each portion into a ball, then flatten into a rectangle and roll it up into a loaf shape.
- Place the shaped dough in the prepared bread pans, cover lightly with plastic wrap, and let it rise for an additional 30 minutes.
- Preheat oven to 350°F.
- Remove plastic wrap, brush the loaves with the egg wash, and bake for about 30 minutes, until the internal temperature reaches 190°F.
- Remove from the oven and let cool for 5 minutes before transferring to a cooling rack and brushing with melted butter.
- Cool the bread for at least 30 minutes before slicing.