Milk-and-Honey White Bread

Breck Recipes 23/12/2018 6716
Milk-and-Honey White Bread


  • Total Time
    Prep: 15 min. + rising Bake: 30 min.
  • Makes
    2 loaves (16 slices each)


    • 2 packages (1/4 ounce each) active dry yeast
    • 2-1/2 cups warm 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


    • In a large bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
    • Turn onto a floured board; knead until smooth and elastic, about 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 two 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.
    Nutrition Facts
    1 slice: 149 calories, 2g fat (1g saturated fat), 6mg cholesterol, 172mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 4g protein.
    Originally published as Milk-and-Honey White Bread in Country June/July 1996

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