Homemade bread is one of the best things you can make! Let the aroma of baking bread fill up your kitchen. This honey homemade bread is not sweet, but it is tender and soft. You are going to love it!
Many bread recipes use only warm water to dissolve the yeast. Using milk in bread recipes will yield a slightly sweeter bread. The bread will be richer and have a softer texture. The sugar and the fat will also help give you get a softer, browner crust.
Cooking with milk is also an easy (and delicious!) way to add calcium and other essential vitamins. Milk adds a bit of sweetness to recipes and encourages the browning reactions you see in many baked goods, such as bread and cookies.
Whole milk has more fat than some other types of milk, which is great for baking and cooking, but you can use any type you have in your fridge.
Here are a few tips for making this homemade bread:
- The first thing to make sure is that your yeast has time to rise. Yeast does go bad, so use freshly purchased yeast if possible.
- Allow your yeast to proof. You need that foamy look.
- Make sure you knead your dough until it is soft and supple.
- Using a wet towel to cover the bread during the first rise will add humidity and moisture. This coupled with a dry place will significantly help your dough rise.
- I create a warm, dry space for my dough to rise by preheating the oven before I begin the recipe, then turning it off once I begin mixing my dough. When it is time for the dough to rise, I place my bowl in the warm oven.
- Wheat flour can be used in place of the all-purpose flour.
Visit my blog post for more advice on making homemade bread and how to best store it to keep it fresh longer. A slice of this honey homemade bread tastes amazing slathered with an easy Herb-Infused Butter, like thyme butter or sweet cinnamon, which are easy to make at home.
Homemade Bread with Honey
- 30 minutes
- 30 minutes
- 2 hours
- 2 loaves
2 cups warm milk (regular or lactose-free)
1/3 cup white sugar
1/3 cup honey
1 1/2 tablespoon active dry yeast
1 1/2 tablespoons salt
1/4 cup of vegetable oil
6 cups all-purpose flour
- In a large bowl, dissolve the sugar and honey in warm milk, and then stir in yeast.
- Allow to proof until yeast resembles a creamy foam, almost like the head of a root beer float.
- Mix salt and oil into the yeast.
- Mix in flour one cup at a time. Knead the dough with a dough hook until it comes together. Place dough on a floured surface and knead just until soft.
- Place dough in a well-oiled bowl and turn dough to coat. Cover the bowl with a damp cloth. Allow the dough to rise until doubled in bulk, which should take about an hour.
- After the dough has risen, punch dough down. Knead the dough for a few minutes and divide in half.
- Shape the dough into loaves, and place into two well-oiled 9x5-inch loaf pans. Allow the dough to rise once again, for 30 minutes, or until the dough has risen 1 inch above pan.
- Bake the loaves at 350 degrees for 30 minutes. The loaves should be golden brown and will thump when you knock on them.