Milk and Honey Loaf

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My Milk and Honey Loaf, has a soft feathery structure with a delicate sweet taste and a slightly chewy crust. I love to spread it with butter and chunky Raspberry Jam. Insanely good!

Knead for around 5 minutes until smooth and stretchy( if the dough feels too wet, add sprinkles of flour while you knead). Then cover & leave to rise for 1 hour or until doubled in size.

After 1 hour, punch the dough to release any trapped air.

Divide the dough and shape 2 loaves, place in lined loaf tins, cover and allow to rise a second time for 30 minutes.

After 30 minutes the loaves should be lovely and puffy! Pop them in the oven at 190°c for 30 minutes.

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5 from 1 vote

Milk and Honey Loaf

Prep Time1 hr 45 mins
Cook Time30 mins
Servings: 2 Loaves


  • 2 X Sachet of 7g quick action yeast
  • 560 mls Warm milk
  • 115 g Honey
  • 60 g melted butter
  • 2 tsp Salt
  • 600 g Plain flour


  • In a bowl, dissolve the yeast in the warm milk. Add the honey, butter, salt and flour. Stir until you have a sticky ball.
  • Turn onto a floured surface; if you find the dough too wet, sprinkle additional flour until workable, knead until smooth and stretchy.
  • Place in a greased bowl, or proving bowl, cover with a tea towel and leave to rise for 1 hour or until doubled in size
  • Punch the dough down to release any trapped air. Split the dough and shape into 2 loafs.
  • Place in lined loaf tins, cover, and allow to puff up for 30 minutes.
  • Bake at 190 °c at the bottom of the oven for 30 minutes.
  • If the tops brown too quickly, cover with tinfoil.


  1. Laura November 5, 2022
    • Kelly November 7, 2022

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