Milk-and-Honey White Bread
Total TimePrep: 15 min. + rising Bake: 30 min.
Makes2 loaves (16 slices each)
Darn it, I followed this recipe and it came out VERY crumbly. It was like dust. I still tried to knead and bake,but ...nope.
Was easy to make. Just not impressed with taste. I did use orange blossom honey, which I did get a faint taste of in the finished product. I usually make a savory bread which has more flavor. Will probably cube up what is left and use in casseroles.
Very easy to make. I added left over cooked white rice as my mother did this not to waste food. It worked out great. I will add this to our favorites
Carolhill46 When you are making the bread remember less is more with the flour. Add 6 cups flour and then work up from there. When the bread pulls away from the bowl its done and ready to be kneaded. Also always have fresh in date yeast. Try it again, it takes practice. Enjoy
This bread recipe was so easy to do and turned out amazing! The milk and honey give the bread a slight sweet flavor. I will definitely be making this again.
Mine is almost ready to go in the oven I divided the recipe in half but the dough itself seems amazing! Wondering if I can do an egg wash and then put seeds on top anybody have any opinion about that?
Awesome recipe ! First time making this recipe and probably the 3rd time attempting bread making. Easy to make and such an Easter morning treat. I ended up adding total of 6 cups of flour and kneaded only enough to make it elastic like so as not to make it tough and chewy. The end result was a perfect sandwich bread. Dense enough to cut easily and spread with butter without tearing it apart. The crust was ever so crisp since we cut it an hour after removing from pan. I applied an egg wash to the top of loaves before baking to encourage a nice even browning. Family was super pleased with the results. I also used bakers honey AKA brewers honey or fermented honey since I am also a bee keeper. Perfect recipe if you are new to bread making. Definitely will make again.
Love love loved it!! So easy (even for me);)
The texture on this bread was awesome. Flavor was good, went great with a pat of Kerry gold.
Turned out perfect even though I tried to mess it up! Lol. I left out the salt and kneaded it in right before I let it rise. I used quick rising yeast because my regular yeast was expired - I just mixed it in with the flour instead of the the warm milk. It baked perfectly and had a soft texture almost like a store-bought loaf but tastier!