How to make a Milk and Honey Loaf

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 Plum and Raisin Jam. Insanely good!

Milk and honey bread recipe

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Why Homemade Bread is Better!

No Hidden Surprises-Homemade Bread contains no chemicals, artificial additives or preservatives. Shop bought Bread often contains these added extras to help the bread stay fresher for longer and enhance the flavours.

Adaptable– Add seeds, fruits oats. Homemade bread can be customised to your tastes. Have a look at some of my other Bread Recipes: Olive Fougasse Bread, Crusty Boule Loaf, Soft Salted Pretzels, Berry and Banana Bread

Hot From the Oven– Nothing beats warm Buttered Bread!

Why You’ll Love this Recipe!

Enough for 2 Loaves- One for now, one for later! A great bread for freezing, serve one on the day, freeze the other for later.

Easy to make– Not technically difficult! Like most bread recipes, the effort is in the waiting! The proving process does most of the work while you eagerly wait to bake.

How To Make A Milk And Honey Loaf

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What You’ll need

  • Quick action yeast
  • Warm milk
  • Honey
  • Melted butter
  • Salt
  • Plain flour

Instructions

  • 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.

Milk and Honey bread recipe

  • 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

Milk and Honey Loaf Recipe

How to store Milk and Honey Bread

Store in a bread bin at room temperature for 3-4 days, in the fridge for 5-7 days. Alternatively you can freeze for up to 2 months(thaw at room Temperature)

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Milk and Honey bread recipe

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Print Recipe
5 from 1 vote

Milk and Honey Loaf

Prep Time1 hour 45 minutes
Cook Time30 minutes
Servings: 2 Loaves

Ingredients

  • 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

Instructions

  • 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.

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2 Comments

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

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