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!

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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

2 lb Loaf Tins
Loaf tin liners
Mixing Bowl
Digital Scales

(As always the full detailed recipe and video can be found at the end of the post on the Recipe card)

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.

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

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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Print Recipe

5 from 1 vote

Milk and Honey Loaf

Prep Time1 45

Cook Time30

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.