White Bread with Milk and Honey
User Reviews
5.0
6 reviews
Excellent
White Bread with Milk and Honey
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Simple, wholesome ingredients come together in a soft and fluffy loaf of homemade white bread! This classic farmhouse favorite makes a delicious base for sandwiches, a perfect morning toast, and a hearty companion with a warm bowl of soup.
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Ingredients
- 3 ½ - 4 cups (420-480 grams) bread flour, or more as needed
- 1 ⅓ cups warm milk (110°F – 115°F)
- 5 tablespoons honey
- 4 tablespoons salted butter, melted and slightly cooled
- 1 tablespoon instant “rapid rise” yeast
- 1 ½ teaspoons salt
- Canola oil or nonstick spray, for greasing the bowl
- 1 tablespoon melted salted butter, for brushing the crust at the end
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Instructions
- To prepare the dough, weigh the flour or measure it by gently spooning it into a cup, then leveling off any excess. In a large bowl, combine the flour with the warm milk, honey, melted butter, instant yeast, and salt. Mix by hand or with the paddle attachment of a stand mixer until a shaggy dough forms, gradually adding more flour, as necessary, to get the dough to come together so that it just pulls away from the sides of the bowl.
- Switch to the dough hook attachment (or use your hands) to knead the dough until fairly smooth, about 7-8 minutes.
- Oil or spray a large mixing bowl with nonstick spray. Place the dough in the greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 ½ - 2 hours.
- Punch down the dough. Transfer to a lightly floured work surface. Pat the dough into a 9 x 12-inch rectangle. Starting on one of the short sides, roll up the dough to make a log; pinch the seams. Place the dough seam-side down in a lightly greased 9 x 5-inch loaf pan.
- Cover the pan with lightly greased plastic wrap; allow to rise for 1-2 hours, until it’s crowned about 1-2 inches over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
- Bake the bread for 40-45 minutes, tenting the top of the bread loosely with foil towards the end if the top starts to get too brown. The bread should be golden brown, and it should sound hollow when tapped.
- Brush the top of the warm bread with melted butter.
- Remove from the pan and cool on a wire rack for at least 1 hour before slicing.
Notes
- Whole milk or at least 2% milk will yield a loaf of bread with the best flavor and texture. I do not recommend using lower-fat or non-fat milk.
- Make sure that you use warm milk — not too hot and not too cold. The milk should feel like warm bath water (about 110°F – 115°F). If it’s too hot you will kill the yeast; too cold and the yeast will not be activated. I use an instant read thermometer to test the milk's temperature before adding it to my dough.
- Knead the dough for at least 7-8 minutes. Kneading makes bread light, airy, and chewy by developing the gluten. Strengthening the gluten strands gives your bread structure.
- Proofing bread is when you give the yeast time to do its work to help the bread rise. To proof bread, place the dough in a greased bowl and let the dough rest in a warm, humid environment until it doubles in size. If you're having trouble proofing the bread, check the temperature of your kitchen. If your kitchen is a little too warm (above 80°F) or a little too cool (below about 65°F), it might be affecting the proofing stage.
Nutrition Information
Show Details
Serving
1slice
Calories
280kcal
(14%)
Carbohydrates
47g
(16%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
18mg
(6%)
Sodium
415mg
(17%)
Potassium
105mg
(3%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
208IU
(4%)
Vitamin C
1mg
(1%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1loaf (about 10 slices)
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 280kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 415mg | 17% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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