INTRODUCTION
This is a soft, golden loaf called The Best Honey White Bread. It is simple to make. The crumb is light and slightly sweet from real honey. You can use it for toast, sandwiches, or just warm with butter. This recipe makes two loaves and stores well for the week. If you like simple baked goods, you might also enjoy a healthy vegan gluten-free banana bread that is great for snack time.
This bread is a good base to change for a lighter option or a healthy version. It is easy to make with a stand mixer and it fits well into meal plans and meal prep for busy weeks.
WHY YOU WILL LOVE THIS RECIPE
You will love this honey white bread because it is soft, tasty, and easy. It is a lighter option than many rich sandwich breads when you brush it with a small amount of butter only after baking. The recipe is also great for meal prep: bake on a free day, slice, and freeze portions for quick breakfasts or lunches.
This loaf can be made into a healthy version by using part whole wheat flour or adding seeds for more fiber. That makes it a balanced meal base for a sandwich with lean protein or a salad. For family meals or parties, pair warm slices with dips and sides like the popular party-ready buffalo chicken dip for a crowd-pleasing table.
HOW TO MAKE The Best Honey White Bread
This section shows a clear plan to turn simple ingredients into two soft loaves. Use warm milk to wake the yeast. Keep the dough soft and slightly tacky so the bread bakes to tender crumb. If you want to add more nutrition, swap one cup of bread flour for whole wheat or add a few tablespoons of ground flax.
When you follow the steps, the dough will rise well in a warm spot. I like to turn the oven on for one minute and then place the bowl inside with the oven off. That gives a steady warm place for the dough to double. For a sweet finish, brush hot loaves with melted butter. For a healthy version, brush with a light olive oil or omit the butter.
EQUIPMENT NEEDED
- Stand mixer with dough hook (or a large bowl and strong hands)
- Large mixing bowl for rising
- Plastic wrap and a clean towel
- Two 9×5-inch loaf pans, greased
- Pastry mat or floured counter for shaping
- Instant-read thermometer (optional but helpful)
- Small 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 slices warm or at room temperature. For a healthy breakfast, toast one slice and top with a thin spread of nut butter and fresh fruit. Keep portions to one or two slices per person for balanced calories. This bread works well for sandwiches with lean protein like turkey or grilled chicken, and it pairs with soups or salads for a lighter meal.
If you bake on a weekend, this bread makes quick weekday sandwiches. For more ideas on balanced desserts or breads to serve with meals, try the cozy spiced apple cake that uses warm fall flavors and pairs well with tea.
Portion control tips:
- For breakfast: 1 slice with protein-rich yogurt or an egg.
- For lunch: 2 slices as a sandwich with lots of veggies and lean protein.
- For snack: 1 slice topped with cottage cheese and cucumber.
STORAGE & FREEZING : The Best Honey White Bread
Cool loaves fully before storing. Keep one loaf at room temperature in a bread box or a lightly sealed bag for up to 3 days. For longer storage, slice and freeze in a bag for up to 3 months. Pull slices out as needed and toast or defrost in the oven.
To reheat frozen slices, pop them in a toaster or warm in a 350°F oven for 8 to 10 minutes. If you like, brush with a tiny amount of butter when hot for the best flavor. For more make-ahead comfort meals that freeze well, you might also like this easy crockpot garlic parmesan chicken pasta which freezes in portions for quick dinners.
SERVING SUGGESTIONS
Try these healthy sides and pairings:
- A big mixed salad with greens, tomatoes, and a vinegar-based dressing for a balanced meal.
- A bowl of vegetable soup for a light dinner with one or two slices.
- Fresh fruit or a small cup of berries to add fiber and vitamins.
For a balanced plate, aim for:
- 1–2 slices of bread,
- 3–4 oz lean protein (chicken, turkey, tofu), and
- A large serving of vegetables or salad.
If you need a filling, protein-forward side, serve slices with a small portion of the slow-cooker garlic pasta for a warming, family meal that pairs well with bread on the side: garlic parmesan chicken pasta (crockpot).
VARIATIONS
- Healthier version: Replace 1 to 2 cups of the bread flour with whole wheat flour. You can also add 2 tablespoons of ground flax or chia for more fiber and omega-3s. This makes a healthier version with more fiber and a nutty taste.
- High-protein or low-carb version: For a higher protein loaf, add 1/2 cup vital wheat gluten and 1/2 to 1 cup of whey protein isolate (unflavored) while reducing the flour slightly to keep dough texture. Another way is to make thinner sandwich slices and serve with high protein fillings for a high protein meal. For a low-carb option, this specific dough is not low carb, but you can create a low-carb bread using almond and coconut flour blends in a different recipe.
- Air fryer or oven-baked version: This recipe bakes in a conventional oven at 350°F for about 30 minutes. If you have a large air fryer oven that fits a 9×5 loaf pan, you can air-fry at 325°F for about 20–25 minutes, checking for a 190°F internal temp. The air fryer will give a slightly different crust but still a soft inside.
FAQs
Q: Is this bread healthy?
A: It is a simple bread with honey for mild sweetness. To make it healthier, swap 1–2 cups of bread flour for whole wheat, add seeds, or use less butter on the top. These swaps raise fiber and make a more heart healthy loaf.
Q: Can I use less sugar or honey for weight loss goals?
A: Yes. You can reduce the honey to 2 tablespoons for a lighter option. The yeast still needs a bit of sugar to start, so keep at least 1 teaspoon of sugar. Reducing sugar and portion control can help if you are trying to eat for weight loss.
Q: How long will the bread stay fresh in the fridge?
A: I do not recommend storing regular white bread in the fridge. It dries out faster. Keep at room temperature for 2–3 days or slice and freeze for longer storage.
Q: Is this recipe diabetic-friendly?
A: This loaf is not low in carbohydrates, so if you manage diabetes, eat small portions and pair slices with protein and fiber. You can lower the honey and use whole grain flour to slow blood sugar spikes. Always follow your health plan and talk to your care provider.
Q: Can I make this bread without a mixer?
A: Yes. Combine ingredients in a large bowl and knead by hand for 8–10 minutes until smooth and elastic. The rest of the steps stay the same.
Q: Can I add seeds or nuts?
A: Yes. Fold in up to 1/2 cup of seeds or chopped nuts after the first mix to add texture, protein, and fiber.
MAKE-AHEAD TIPS FOR The Best Honey White Bread
- Make extra loaves and freeze sliced bread for the week. This makes the recipe great for meal prep and quick meals.
- Bake loaves on a weekend and store in freezer bags with the date. Each morning you can grab slices for toast or sandwiches.
- Prepare the dough the night before and let it rise slowly in the refrigerator. Shape and bake the next morning for fresher bread with less morning work.
- For time saving, use a stand mixer to mix and knead the dough in under 10 minutes. That makes this recipe a good option for meal prep when you want a fresh loaf without long hands-on time.