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Loaf of white bread with a few slices cut

Honey White Bread

4.80 from 91 votes
Prep: 25 minutes
Cook: 30 minutes
Additional Time 1 hour 30 minutes
Total: 2 hours 25 minutes

Ingredients
 

  • 1 3/4 cups warm water (100- 110 F)
  • 1/4 cup honey
  • 1 tablespoon active dry yeast (not instant)
  • 1/4 cup butter (melted)
  • 1 egg (beaten)
  • 2 ½ teaspoons salt
  • 4 ¾ - 5 ¾ cups bread flour

Instructions
 

  • In the bowl of a stand mixer, add warm water, and honey. Stir until honey is dissolved. Sprinkle in the yeast. Let stand for 10 minutes. The mixture will get foamy and bubbly as the yeast proofs.
  • Fit the mixer with the dough hook and add the melted butter, egg, and salt. Mix until smooth.
  • Add flour slowly, about 1 cup at a time. The exact amount of flour needed can vary based on several factors. Start with 4 3/4 cups of flour and add more if necessary. When touched, the dough should stick slightly to your finger, but not be overly sticky.
  • Knead the dough for 7 minutes using a dough hook or by hand.
  • Put the dough in a greased bowl, turning it over to coat all the dough. Cover tightly with plastic wrap or a kitchen towel. Let rise in a warm place for about 45 minutes to an hour, until doubled.
  • Punch down the dough gently and divide in half. (I use a kitchen scale to divide in half equally.) Sprinkle flour on the countertop and press each piece of dough into a long rectangle about 8 inches wide; roll it up, pressing on the seams, and pinching the final seam together. Repeat with the remaining dough. Place the dough, seam side down, into two lightly greased bread pans. (8 ½ x 4 ½ bread pans)
  • Cover with lightly greased plastic wrap or a thin kitchen towel and let rise until doubled and the dough has risen about 1/2-inch above the top rim of the pan, about 30-40 minutes.
  • While the loaves are rising, preheat the oven to 350.
  • Bake 29-32 minutes, or the loaves are golden brown and sound hollow when tapped. (It should be an internal temperature of 190-200 degrees F.) Remove to a cooling rack and spread butter on top. Optional, sprinkle with a little salt. Cool before slicing. Enjoy!  
  • Store the bread at room temperature for up to 3-4 days.

Notes

(For mini loaves: Once the dough is divided in half you can divide each of those halves in three. (Use a scale to divide exactly.) Bake the mini loaves for 19-21 minutes.
Tip: Spray all around the top of the dough hook with cooking spray to keep the dough from climbing up on it.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

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