Honey - White Sandwich Bread
A soft, delicious homemade honey, white bread that's simple to make and perfect for sandwiches and toast.
While practicing social distancing and staying home as much as possible, I've been baking up a storm. Currently I'm baking my own bread and this homemade one is amazing. You really must try it! I think everyone needs to know how to make homemade bread and it's a lot easier than you think.
This homemade bread recipe makes a deliciously soft honey, white bread that's perfect for sandwiches! I haven't tried a whole wheat version using this recipe, but nothing beats plain old soft and chewy white bread. This sandwich bread makes the best peanut butter and jelly sandwiches, grilled cheese or toasted with butter and jelly.
This recipe yields one loaf of bread, but I highly recommend doubling the recipe to make two. My family always finishes off the first loaf in a day or two, so you'll definitely need a second or even a third loaf to freeze. You can use water or milk in this recipe, but I prefer to use milk because it makes a richer, softer loaf of bread that browns up beautifully.
Bread must be cooled completely before slicing. Use a GOOD bread knife for slicing homemade bread. I have a Kai bread knife, but any good serrated bread knife will work. Store sliced sandwich bread in a bread container or bread bag for up to 4-5 days or freeze for longer storage.
Honey - White Sandwich Bread
- 3 - cups all purpose or bread flour
- 1 1/2 teaspoons salt
- 4 - tablespoons powdered milk or buttermilk powder
- 3 - teaspoons instant or active dry yeast
- 1 - cup warm water (110 - 115 degrees)
- 3 - tablespoons honey (I use raw honey)
- 3 - tablespoons vegetable or canola oil
- shortening to grease bread pan
- In a large stand mixer or kitchen aid mixer bowl, add the dry ingredients. Add the wet ingredients and mix using the dough hook on medium speed until you get a nice soft but sticky dough that pulls away from the sides of the bowl.
- When you get to this consistency, set the mixer on low and knead the dough for 5 minutes; dough should be a bit sticky and pliable when pulled on or pinched.
- Remove dough from dough hook and shape into a ball. Coat a bowl with oil and turn the dough ball over once to coat the dough. I like to turn the oven to 100 degrees and then turn it off before placing the dough inside the oven.
- In a small bowl add about 1 1/2 cups water and bring to a light boil in the microwave. Add the bowl with the bread dough into the oven and cover with a flour sack or thin towel. Add the bowl with water on the oven rack and then shut the oven door.
- Let the dough rise until double in size (about 1 hour). The steam from the water helps the bread stay moist. Remove the dough and punch the dough down, remove from bowl and place on a floured work surface.
- Using a rolling pin or your hands, shape the dough into a rectangle almost the length of the bread pan. Roll dough up cinnamon roll style and pinch off seams and ends.
- Place the dough into a metal sandwich style bread pan that has been greased with shortening.
- Place bread pan back into the oven (on the off setting) with another bowl of very hot water, cover and let rise just until the dough rises to about 1/2 inch above the bread pan.
- Remove bread pan and preheat the oven to 350 degrees. Bake bread for 20-25 minutes or until golden brown.
- Remove from oven and check the bottom and sides of the bread (slide the bread out of the pan a bit). If it is still not golden brown place the bread back into the bread pan and back into the oven and bake for an additional 5 - 10 minutes.
- When the bread comes out of the oven and is still hot, coat the top of the bread with butter and then remove the bread from the pan. Lay the bread loaf on its side on a baking rack to cool completely (laying the bread on its side helps hold the shape of the bread).
- bread must be cooled completely before slicing. Use a GOOD bread knife for slicing. Store sliced sandwich bread in a bread container or bread bag for up to 4 - 5 days or freeze for longer storage.
- You can substitute 3 tablespoon sugar for the honey or omit the powdered milk and just use all water. I do not recommend using wheat flour in this recipe.
- Instant Yeast - is made to be added or mixed directly into the dry ingredients, so there is no proofing (mixing with warm water) to be done. Your dough will need to rise twice (once in a bowl until double in size then a second time once shaped into loaves.
- Active Dry Yeast - needs to be added to liquid to proof first before using. In this case you would add the active dry yeast to the amount of lukewarm water (110 - 115 degrees) called for in this recipe. Then it is added to the dry ingredients. Your dough will need to rise twice (once in a bowl to double in size then a second time once shaped into loaves).
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