Bread making has become really popular in recent months. This simple Honey Bread Recipe is a terrific sandwich bread. It is a basic yeast bread that is slightly sweetened with honey.
There’s not much better than the smell of bread baking in the oven. This honey-sweetened white sandwich bread smells amazing.
Don’t let the idea of making bread intimidate you. It is actually very easy to make. Slice the bread in thin pieces for sandwiches or slice it thicker like Texas toast.
Is Homemade Bread Cheaper Than Store-Bought Bread?
It really comes down to what you make your bread with. If you can buy your ingredients in bulk, you can also cut down on cost, as these ingredients — flour, yeast, salt — usually have a long shelf life.
It’s when you start adding in the cost of the additional ingredients that the price can escalate. Items like butter and milk, which some people use for their breads, are not cheap and make it less cost effective to bake bread at home.
This particular recipe calls for honey, which can be expensive. So I recommend baking this recipe as is and sampling it before you start experimenting with the amount of honey you can do without. What you COULD do is, bake a simple version for everyday use, and save the honey version as a treat!
Is Honey Bread Sweet?
It CAN be sweet… if you use a lot of honey, which this recipe does not. It’s definitely not what I would consider a “dessert” bread, like banana or pumpkin. Plus, you can opt for a milder honey, such as clover honey, and avoid, say, orange blossom honey, which has a more robust and stronger flavor. As is the general rule when doing ANYTHING in the kitchen, experiment. Start with small amounts — it’s always easier to add something than it is to take something away. For me, this recipe calls for just the right amount of honey but your tastes may vary.
What Is The Best Way To Cut Homemade Bread?
Sometimes it seems like it is hard to cut homemade bread for sandwiches. If you are struggling to you cut bread without squashing it, use these tips to cut homemade bread.
- Always use a serrated knife, the longer the better.
- Wait for the bread to cool. Cooled bread is sturdier than warm bread. If you have to cut the bread while it warm, turn it on the side to help prevent it from squashing.
Prep Time: 20 min.
Bake Time: 40 min.
Yields: 2 loaves
Ingredients
- 2 cups warm water
- 2 packets active dry yeast
- ½ cup honey
- 6-7 cups unbleached all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons salt
- ¼ cup melted butter
Instructions
In a small bowl, stir warm water together with yeast and honey. Set aside 10 minutes to proof and bubble up.
In a large bowl, add 4 cups all-purpose flour, sugar, salt and melted butter. Gently stir. Create a well in the middle and pour in the yeast mixture.
Begin mixing using a large spoon, until a dough forms.
On a lightly floured surface, knead the dough with your hands for approximately 6 minutes, all the while adding small amounts of flour until the dough is smooth and slightly sticky. The dough should feel tacky, but not stick to your hands.
Place the dough into a well greased bowl and roll to coat. Cover with a clean kitchen towel and allow the dough to rise 1 hour or until doubled in size.
Grease 2 loaf pans.
Remove the dough from the bowl and divide into two even amounts. Gently press into two rectangles approximately the same width as your loaf pans. Gently roll each piece of dough until you form a log and place into each greased loaf pan.
Cover each loaf pan and allow to rise for approximately 45 minutes or until doubled in size.
Preheat the oven to 350 degrees F.
Bake loaves for 30-40 minutes or until completely cooked through, being careful to not overbake. Remove from the oven, and allow to cool for 20 minutes in pans before removing to cooling racks. Cool bread completely before cutting into slices.
FAQs
Try wrapping it in a damp towel or cloth before putting it in the fridge. This should mitigate the amount of moisture lost.
I haven’t tried any of these tips with this particular recipe but feel free to give any of them a go. You could (i) glaze the bread with egg and water; (ii) set your oven to a higher temperature and put a pan of water on the bottom shelf; (iii) place your bread on a preheated baking stone or on a sheet of aluminum foil before putting it in the oven.
I don’t know about that. The bread maker takes the guess work out of making bread but many bread makers have fixed paddles so you have less control over what you’re baking. As well, most bread makers only make one loaf at a time. That said, the bread maker, like all appliances, brings with it a convenience that might justify the cost of buying one. If you do try this recipe in a bread maker, let me know how it goes!
How To Store Sweet & Simple Honey Bread
Since the homemade bread is made without preservatives it will not last as long as store-bought bread. Typically, it will keep its freshness for 3-5 days in a bread box or on the counter. If you don’t mind cold bread you can store it in the fridge for up to a week. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap or foil first. I recommend cutting the bread into slices before freezing it. Wrap it well in plastic and then place the honey bread in the freezer bag.
If you’ve been bitten by the baking bug, try these recipes also:
Easy No-Yeast Bread
Jalapeno Skillet Cornbread Recipe
Pepperoni Pizza Cloud Bread (Keto-Friendly)
Chocolate-Peanut Butter Cake Mix Cookie Bars
Easy Chocolate Chip Cookie Bars
Sweet & Simple Honey Bread
Ingredients
- 2 cups warm water
- 2 packets active dry yeast
- ½ cup honey
- 6-7 cups unbleached all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons salt
- ¼ cup melted butter
Instructions
- In a small bowl, stir warm water together with yeast and honey. Set aside 10 minutes to proof and bubble up.
- In a large bowl, add 4 cups all-purpose flour, sugar, salt and melted butter. Gently stir. Create a well in the middle and pour in the yeast mixture.
- Begin mixing using a large spoon, until a dough forms.
- On a lightly floured surface, knead the dough with your hands for approximately 6 minutes, all the while adding small amounts of flour until the dough is smooth and slightly sticky. The dough should feel tacky, but not stick to your hands.
- Place the dough into a well greased bowl and roll to coat. Cover with a clean kitchen towel and allow the dough to rise 1 hour or until doubled in size.
- Grease 2 loaf pans.
- Remove the dough from the bowl and divide into two even amounts. Gently press into two rectangles approximately the same width as your loaf pans. Gently roll each piece of dough until you form a log and place into each greased loaf pan.
- Cover each loaf pan and allow to rise for approximately 45 minutes or until doubled in size.
- Preheat the oven to 350 degrees F.
- Bake loaves for 30-40 minutes or until completely cooked through, being careful to not overbake. Remove from the oven, and allow to cool for 20 minutes in pans before removing to cooling racks. Cool bread completely before cutting into slices. Store in airtight containers.
Nutrition
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i am about to bake some homemade honey bread
This is my go-to recipe every single time I want to make homemade bread! It’s so soft, so sweet and so fluffy. All 3 of my sons and my husband love it and beg for more when it’s gone! Thank you for sharing!
I a so glad you like it Lindsey! Thanks for your message
It’s amazing as usual, and seeing the soft and fluffy bread baked with love is very soothing to the eyes.
Thanks so much Jennifer!
This bread is amazing, I am about to make another batch , it does not last long around here
It’s my favorite!