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Milk-and-Honey White Bread

My dad has been a wheat farmer all his life and my state is the wheat capital, so this recipe represents my region and my family well. This bread never lasts too long at our house. —Kathy McCreary, Goddard, Kansas
  • Total Time
    Prep: 15 min. + rising Bake: 30 min.
  • Makes
    2 loaves (16 slices each)

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2-1/2 cups warm whole milk (110° to 115°)
  • 1/3 cup honey
  • 1/4 cup butter, melted
  • 2 teaspoons salt
  • 8 to 8-1/2 cups all-purpose flour

Directions

  • In a large bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
  • Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down and shape into 2 loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  • Bake at 375° for 30-35 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans and cool on wire racks.
Test Kitchen Tips
  • Get a more detailed look with our ultimate guide to making bread.
  • Nutrition Facts
    1 slice: 149 calories, 2g fat (1g saturated fat), 6mg cholesterol, 172mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 4g protein.

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    Reviews

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    Average Rating:
    • Deb
      Oct 28, 2020

      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.

    • redcow
      Sep 17, 2020

      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.

    • Leona
      Jul 6, 2020

      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

    • ljsmiles
      May 19, 2020

      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

    • JenandBry
      May 10, 2020

      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.

    • Cheryl
      Apr 18, 2020

      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?

    • Amy A.
      Apr 12, 2020

      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.

    • Emma
      Apr 6, 2020

      Love love loved it!! So easy (even for me);)

    • aug2295
      Mar 28, 2020

      The texture on this bread was awesome. Flavor was good, went great with a pat of Kerry gold.

    • Carla from Illinois
      Mar 20, 2020

      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!