Honey Bread Recipe – Soft, Fluffy, and Naturally Sweetened
This honey bread recipe is soft, fluffy, and subtly sweet—perfect for toast, sandwiches, or simply enjoying warm with butter. It's easy enough for beginners and delicious enough to become a weekly favorite. Bakes two beautiful loaves with a chewy crust and tender crumb!
Ingredients
- 1 ¾ cups warm water 100–110°F
- ¼ cup honey 🍯
- 1 tbsp active dry yeast not instant
- ¼ cup butter melted 🧈
- 1 egg beaten 🥚
- 2 ½ tsp salt 🧂
- 4 ¾ to 5 ¾ cups bread flour
- Optional: 1 tbsp cane sugar for added flavor and moisture
Instructions
- Proof the Yeast:
- In a glass measuring cup, combine warm water, honey, and yeast.
- Let sit for 10 minutes until foamy and bubbly (shows yeast is active).
- Mix the Dough:
- Add melted butter, egg, and salt to the yeast mixture.
- Gradually add bread flour, 1 cup at a time.
- Mix using a stand mixer with a dough hook or knead by hand for 7 minutes until dough is smooth and slightly sticky.
- First Rise:
- Transfer dough to an oiled bowl.
- Cover with plastic wrap or a kitchen towel.
- Let rise in a warm place for 1 hour, or until doubled in size.
- (Tip: Use oven proof setting or warm oven turned off at 170°F.)
- Shape the Loaves:
- Punch down the dough and divide into 2 equal parts.
- Roll each into a rectangle (about 8 inches wide).
- Roll up tightly, pinch seams, and place in lightly greased bread pans (8 ½ x 4 ½ inches).
- Second Rise:
- Cover and let rise again for 30–40 minutes, until the dough rises ½ inch above the rim.
- Bake:
- Preheat oven to 350°F.
- Bake for 29–32 minutes, or until tops are golden brown and loaves sound hollow when tapped.
- Internal temperature should reach 190–200°F.
- Cool & Serve:
- Remove loaves from pans and cool on a wire rack.
- Optional: Brush with butter and sprinkle with a pinch of salt before slicing.
Notes
📦 Storage & Reheating Tips
- Room Temperature: Store in bread bags or wrapped in foil for up to 4 days.
- Freezer: Wrap cooled loaves in plastic wrap, then in a ziplock bag. Freeze for up to 2 months.
- To Reheat: Thaw in the refrigerator overnight, then warm slightly in the oven or toaster.