White Honey Bread
Just a simple sandwich bread recipe that I’ve made with a touch of honey! This will be great this week for my egg sandwiches/toast and then I can freeze whatever I don’t use for another time!
While a lot of my recipes are gluten-free (I am gluten sensitive), this one is not. I have yet to master the art of gluten-free bread. Honestly I don’t know if I ever will. Even though store-bought gluten-free bread is $5.00 a loaf, I still feel like it’s not worth it to make your own bread because of how expensive gluten-free flour is. Maybe one day.
This bread is pretty easy to make though I have to admit, I owe a lot to my stand-up mixer. Before I got mine as a gift, I could not make bread. I am terrible at hand kneading dough. My dough hook is my saving grace. Knead-less to say (haha see what I did there), you can always hand knead your dough if you’ve got the magic touch.
Makes 1 Loaf
Ingredients
1 c water
1/4 c milk
2 T sugar
2 1/4 t active dry yeast
4 T butter
1 T raw honey
3 1/2 c flour
Directions
In a microwave safe bowl, add the water and milk. Microwave for 1 minute to warm the mixture up. Add in the sugar and yeast. Mix and let sit aside for about 5 minutes or until it starts to foam/bubble.
Meanwhile in the bowl of a stand up mixer add your butter, honey and 1 c of your flour. Add the milk mixture in and mix in on speed 4 with a dough hook attachment. Add another cup of flour, mix. Add the remaining 1 1/2 c flour and mix again until everything is incorporated and the dough removes itself from the bowl. Mix for 2 more minutes.
Put the ball of dough in a greased bowl making sure to grease the top of the dough as well. Cover loosely with a towel and let it sit in a warm area for 1 hour or until doubled in size.
On a lightly floured surface, roll the dough into a rectangle. Roll up the dough and place is a greased 9 x 5 inch bread pan. Cover again and let rise until the dough is slightly taller than the pan (about 45 minutes).
Preheat the oven to 350F and bake the bread on the lower rack for 30-35 minutes or until the top is a light golden brown.
Notes
Gluten-free: This recipe is not gluten-free. If you substitute with 1-1 gluten-free flour it should turn out just fine.
Dairy Free: This recipe is not dairy-free, but can be if you use a milk substitute. I think oat milk would taste great for this.
Water/Milk: The temperature of the warm water and milk should not reach over 110F degrees.
Honey: The honey is not necessary, but if you don’t use it I suggest only using 3 c of flour.