INTRODUCTION
This honey white bread is soft, slightly sweet, and made with simple ingredients. It makes great sandwiches, toast, or a side for soups. The loaf has a tender crumb and a golden crust. It fits well into a balanced diet when you watch portion size. If you like soft loaves, try our best cheesy garlic bread recipe for a savory idea to serve with this bread.
This recipe is easy to follow. You can make two loaves at once for meal prep. It freezes well and makes good sandwiches for work or school. The recipe can be changed to make a healthier version or a higher protein loaf. Read on to learn why this is a lighter option and how to make it step by step.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple and reliable. It gives you soft slices that toast and hold toppings well. It is a great fit for meal prep because you can bake and freeze slices for the week. This recipe can be a healthy version of white bread when you make small swaps like using part whole wheat flour or lowering the honey. It is a lighter option than many store-bought loaves since you control the sugar and fat. With a few changes, it can be part of a high protein meal or a balanced breakfast.
This bread is also good for people who want to manage calories or follow a cleaner eating plan. If you need more protein, see the variations below for a high protein twist that makes the loaf more filling and good for weight loss goals.
HOW TO MAKE The Best Honey White Bread
This section shows the method in simple steps. You will knead, let the dough rise, shape the loaves, and bake. For a meal prep approach, make two loaves and freeze one for later. Pair slices with soups, salads, or lean proteins for a balanced meal. You can also use the bread to make warm sandwiches for dinner. If you want a savory pairing, try it with chicken tacos like our best chicken tinga tacos recipe for a quick family meal.
EQUIPMENT NEEDED
- Stand mixer with dough hook (or a large bowl and a strong arm to knead by hand)
- 2 loaf pans (9×5 inch recommended)
- Measuring cups and spoons
- Instant-read thermometer (optional but helpful)
- Pastry mat or lightly floured counter
- Plastic wrap and a clean towel
- Pastry brush for egg wash and butter
Ingredients You’ll Need :
- 2 cups warm milk ((about 110-115 degrees))
- 1 Tbsp instant yeast
- 1 tsp sugar
- 5.5 to 6.5 cups bread flour ((can substitute AP flour or do half of each))
- 1/4 cup melted butter ((1/2 stick))
- 1/4 cup honey
- 1 egg, slightly beaten
- 1 Tbsp salt
- Egg wash: 1 egg whisked with 1 Tbsp water
- Additional melted butter to brush on when it comes out of the oven
STEP-BY-STEP INSTRUCTIONS :
- Put the warm milk in your mixer bowl and sprinkle the yeast and sugar over it. Mix together and let sit for 5 minutes to make sure the yeast activates and gets foamy.
- Add 5-1/2 cups of the flour, the melted butter, honey, egg and salt.
- Use the dough hook attachment to mix the dough together on low speed.
- Add small amounts of bread flour, (up to another cup total but you do NOT have to use the whole cup), just until the dough is the right consistency, (you want a soft dough that is easy to work with, and you want it to feel tacky, but not stick to your fingers.).
- Let the mixer knead the bread on low speed (2 on my KitchenAid) for 5 minutes.
- Scrape the dough in to a ball, place in a large oiled bowl, cover the bowl with plastic wrap and a clean towel and set in a warm place to rise for 1 hour or until it has doubled in size. (I turn the oven on at the lowest temperature for just 1 minute, then turn it off and put the mixing bowl in there.).
- Lightly grease two loaf pans with non-stick spray. (I use 9×5.)
- Once the dough has risen, punch it down with your fist, then turn out on to a lightly floured pastry mat or counter. Divide the dough in two equal portions – shape in to a ball.
- Press or roll the dough out in to a rectangle, fold down a third of the dough from the shorter end and press it down with the heel of your hand. Continue to fold and press until you have a roll – tuck in the ends, and place the bread with seams down in the prepared bread pan. Repeat with the other piece of dough.
- Cover the pans lightly with plastic wrap and let the loaves rise another 30 minutes in a warm place.
- When ready to bake, preheat oven to 350.
- Remove plastic wrap, brush the loaves gently with egg wash, then bake the loaves at 350 for about 30 minutes. (Bread should register 190 degrees with an instant read thermometer to be fully baked, but not overbaked.).
- Remove from the oven and let cool 5 minutes in the pans before popping the loaves out of the pans on to a cooling rack and brushing with melted butter.
- Cool the bread for at least 30 minutes before slicing!
HOW TO SERVE The Best Honey White Bread
- Slice thin for toast or sandwiches to control portion size.
- Use one or two slices with lean protein, such as turkey or grilled chicken, for a balanced meal.
- Serve a small slice with a bowl of vegetable soup for a light dinner.
- For breakfast, top thin slices with low-fat cottage cheese or Greek yogurt and fresh fruit for a high protein meal.
- Each serving can be one slice (about 1 inch thick) to keep calories and carbs in check if you are watching intake. This makes the bread a lighter option that still satisfies.
STORAGE & FREEZING : The Best Honey White Bread
Store cooled loaves wrapped in plastic wrap or in a sealed container at room temperature for up to 3 days. For longer storage, slice the bread and freeze in a freezer bag for up to 3 months. Toast frozen slices directly from the freezer or let them thaw at room temperature for 10–15 minutes.
If you are meal prep minded, slice the loaf and freeze single servings. That way you have ready toast or sandwich bread for the week. These steps make this bread great for meal prep and time saving.
You can also find tips for pairing carbs with lean proteins for weight goals in other recipes like discover the best natural mounjaro recipe for weight loss today which offers ideas for balanced meals and weight loss support.
SERVING SUGGESTIONS
- Healthy side: Serve with a bowl of mixed greens dressed in olive oil and lemon for a light, heart healthy plate.
- Balanced meal: Make open-faced sandwiches topped with smoked salmon, avocado, and a squeeze of lemon for protein and good fats.
- Low sugar idea: Keep toppings low in sugar — use hummus, sliced tomato, and cucumber for a fresh snack.
- Portion tip: Cut each loaf into 12 equal slices to control portions. One slice makes a good side; two slices can be a meal when paired with protein and veggies.
VARIATIONS
- Healthier version: Swap 1 to 1 1/2 cups of the bread flour for whole wheat flour. Whole wheat adds fiber and makes the loaf more filling. Reduce the honey to 2 tbsp if you want lower sugar. This creates a healthier version that keeps good taste.
- High-protein version: Add 1/2 cup vital wheat gluten and replace 1 cup of flour with plain whey protein powder or unflavored protein powder designed for baking. You can also add 1/2 cup plain Greek yogurt to the dough and reduce the milk by the same amount. These changes create a higher protein loaf that is more filling and can be a better choice for a high protein meal.
- Low-carb / gluten free version: True low-carb or gluten free bread needs a different method. Use almond flour, eggs, psyllium husk, and baking powder to make a dense low-carb loaf. This is a very different texture from white bread, but it works as a low-carb option for people watching carbs or on diabetic-friendly plans.
- Air fryer or oven-baked version: For smaller loaves or rolls, you can bake in a large air fryer at 320°F for 15–20 minutes, turning partway through, until a thermometer reads 190°F. For full loaves, the oven method at 350°F is best. Air fryer rolls are a great quick option and work well for single-serve meal prep.
FAQs
Q: Is this bread a healthy choice?
A: This bread can be part of a healthy diet when you control portions and make small swaps like adding whole wheat flour or cutting back on honey. It is best used with lean proteins and vegetables for balanced meals.
Q: Can people with diabetes eat this bread?
A: Regular honey white bread has sugar and carbs, so people with diabetes should eat small portions and check how it fits into their carb goal. Use a whole wheat swap, reduce honey, or try a low-carb variation for a more diabetic-friendly option. Always check blood sugar response.
Q: How long will the bread last in the fridge?
A: Keep the bread at room temperature for up to 3 days. Refrigeration can dry out bread faster, so freezing sliced bread is a better option for longer storage. Thaw slices at room temperature or toast from frozen.
Q: How can I make this bread higher in protein?
A: Add vital wheat gluten, protein powder, or Greek yogurt. You can also use milk with higher protein or add an extra egg to boost protein. See the high-protein variation above for simple swaps.
Q: Can I make this by hand without a mixer?
A: Yes. Mix the dough in a large bowl and knead on a floured surface for 8–10 minutes until smooth. The times may change slightly, but you can follow the same rise and bake steps.
Q: Is this bread good for weight loss plans?
A: It can fit into a weight loss plan if you watch portion size and pair it with protein and vegetables. Choosing whole grain swaps or the high-protein version can help make it more filling and better for weight control.
MAKE-AHEAD TIPS FOR The Best Honey White Bread
- Bake ahead: Bake the loaves, cool fully, slice, and store in the freezer. This makes the bread great for meal prep.
- Single-serve prep: Slice and bag 2–3 slices per bag for quick sandwiches or toast.
- Quick thawing: Pop frozen slices straight into the toaster or let them thaw for a few minutes on the counter for a fast breakfast.
- Pre-mix dry ingredients: Store the flour, salt, and yeast mix in a jar for quick mixing with wet ingredients when you want to bake. This saves time on busy days.
This recipe gives you soft, homemade honey white bread that you can adapt to fit a healthier plan or a high protein need. It is great for meal prep, fits a lighter option when you make swaps, and makes good sandwiches and toast. With the storage and make-ahead tips, you can enjoy fresh bread all week with less work.
Honey White Bread
Ingredients
Method
- Put the warm milk in your mixer bowl and sprinkle the yeast and sugar over it. Mix together and let sit for 5 minutes to make sure the yeast activates and gets foamy.
- Add 5-1/2 cups of the flour, the melted butter, honey, egg and salt.
- Use the dough hook attachment to mix the dough together on low speed.
- Add small amounts of bread flour, (up to another cup total but you do NOT have to use the whole cup), just until the dough is the right consistency, (you want a soft dough that is easy to work with, and you want it to feel tacky, but not stick to your fingers).
- Let the mixer knead the bread on low speed for 5 minutes.
- Scrape the dough into a ball, place in a large oiled bowl, cover the bowl with plastic wrap and a clean towel, and set in a warm place to rise for 1 hour or until it has doubled in size.
- Lightly grease two loaf pans with non-stick spray.
- Once the dough has risen, punch it down with your fist, then turn out onto a lightly floured pastry mat or counter. Divide the dough into two equal portions and shape them into balls.
- Press or roll the dough out into a rectangle, fold down a third of the dough from the shorter end and press it down with the heel of your hand. Continue to fold and press until you have a roll, tucking in the ends, and place the bread with seams down in the prepared bread pan. Repeat with the other piece of dough.
- Cover the pans lightly with plastic wrap and let the loaves rise another 30 minutes in a warm place.
- When ready to bake, preheat oven to 350°F.
- Remove plastic wrap, brush the loaves gently with egg wash, then bake the loaves at 350°F for about 30 minutes.
- Bread should register 190°F with an instant read thermometer to be fully baked, but not overbaked.
- Remove from the oven and let cool 5 minutes in the pans before popping the loaves out onto a cooling rack and brushing with melted butter.
- Cool the bread for at least 30 minutes before slicing!