Honey Milk Bread
Honey Milk Bread
Ingredients
- 1 egg
- 7 g instant yeast, (1 packet)
- 57 g honey
- 43 g unsalted butter, melted and cooled
- 165 g whole milk, warm
- 60 g warm water
- 9 g salt
- 410 g bread flour
For the Egg Wash (Optional)
- 1 egg
- 1 splash water
Instructions
- 1
Warm the whole milk to lukewarm.
⏱️ 2 min
- 2
In a large mixing bowl, add the melted and cooled unsalted butter, warm whole milk, instant yeast, and honey.
⏱️ 3 min
- 3
In a separate small measuring cup, crack one egg and add the warm water. Whisk these together until combined.
⏱️ 2 min
- 4
Pour the whisked egg and water mixture into the bowl with the other wet ingredients.
⏱️ 1 min
- 5
Gradually add the bread flour to the wet ingredients. Mix until a soft dough forms and has just come together. Scrape down the sides of the bowl and remove any dough from the mixer paddle.
⏱️ 5 min
- 6
Cover the bowl with a clean kitchen towel and let the dough rest for about 15 minutes to allow the flour to hydrate.
⏱️ 15 min
- 7
After resting, continue kneading the dough on medium speed (or by hand on a counter) until the gluten has started to develop.
⏱️ 5 min
- 8
Add the salt to the dough and continue kneading for 2-3 more minutes until the dough passes a light windowpane test.
⏱️ 3 min
- 9
Place the dough into a clean, large bowl or container. Cover it with a lid or plastic wrap and let it rise until doubled in size, which takes about 1 hour.
⏱️ 60 min
- 10
Once doubled, turn the dough out onto a lightly floured surface. Gently shape it into a loaf by patting it into a rectangle, folding the sides into the middle, and then rolling it tightly all the way down to create a log shape. Use a bench scraper if needed to help with shaping.
⏱️ 5 min
- 11
Place the shaped loaf into a buttered 9x5 loaf pan.
⏱️ 1 min
- 12
Cover the loaf pan with a clean kitchen towel and let it rise again until puffy but still slightly springy when pressed, about 20-30 minutes.
⏱️ 30 min
- 13
While the loaf is proofing for the second time, preheat your oven to 350°F.
⏱️ 15 min•🌡️ 350
- 14
If using, prepare the optional egg wash by whisking 1 egg with a splash of water.
⏱️ 1 min
- 15
Before baking, score the top of the loaf with a knife (three diagonal cuts are recommended). Then, brush the top lightly with the egg wash.
⏱️ 2 min
- 16
Bake for 30-35 minutes, or until golden brown.
⏱️ 35 min•🌡️ 350
- 17
Cool the bread in the pan for 5 minutes.
⏱️ 5 min
- 18
Remove the bread from the pan and cool completely on a wire rack before slicing for the best structure.
⏱️ 60 min
- 19
Serve sliced, optionally with butter, honey, and flaky salt.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Milk Bread
- 1 egg
- 7 g instant yeast, (1 packet)
- 57 g honey
- 43 g unsalted butter, melted and cooled
- 165 g whole milk, warm
- 60 g warm water
- 9 g salt
- 410 g bread flour
For the Egg Wash (Optional)
- 1 egg
- 1 splash water
Instructions
- 1
Warm the whole milk to lukewarm.
⏱️ 2 min - 2
In a large mixing bowl, add the melted and cooled unsalted butter, warm whole milk, instant yeast, and honey.
⏱️ 3 min - 3
In a separate small measuring cup, crack one egg and add the warm water. Whisk these together until combined.
⏱️ 2 min - 4
Pour the whisked egg and water mixture into the bowl with the other wet ingredients.
⏱️ 1 min - 5
Gradually add the bread flour to the wet ingredients. Mix until a soft dough forms and has just come together. Scrape down the sides of the bowl and remove any dough from the mixer paddle.
⏱️ 5 min - 6
Cover the bowl with a clean kitchen towel and let the dough rest for about 15 minutes to allow the flour to hydrate.
⏱️ 15 min - 7
After resting, continue kneading the dough on medium speed (or by hand on a counter) until the gluten has started to develop.
⏱️ 5 min - 8
Add the salt to the dough and continue kneading for 2-3 more minutes until the dough passes a light windowpane test.
⏱️ 3 min - 9
Place the dough into a clean, large bowl or container. Cover it with a lid or plastic wrap and let it rise until doubled in size, which takes about 1 hour.
⏱️ 60 min - 10
Once doubled, turn the dough out onto a lightly floured surface. Gently shape it into a loaf by patting it into a rectangle, folding the sides into the middle, and then rolling it tightly all the way down to create a log shape. Use a bench scraper if needed to help with shaping.
⏱️ 5 min - 11
Place the shaped loaf into a buttered 9x5 loaf pan.
⏱️ 1 min - 12
Cover the loaf pan with a clean kitchen towel and let it rise again until puffy but still slightly springy when pressed, about 20-30 minutes.
⏱️ 30 min - 13
While the loaf is proofing for the second time, preheat your oven to 350°F.
⏱️ 15 min•🌡️ 350 - 14
If using, prepare the optional egg wash by whisking 1 egg with a splash of water.
⏱️ 1 min - 15
Before baking, score the top of the loaf with a knife (three diagonal cuts are recommended). Then, brush the top lightly with the egg wash.
⏱️ 2 min - 16
Bake for 30-35 minutes, or until golden brown.
⏱️ 35 min•🌡️ 350 - 17
Cool the bread in the pan for 5 minutes.
⏱️ 5 min - 18
Remove the bread from the pan and cool completely on a wire rack before slicing for the best structure.
⏱️ 60 min - 19
Serve sliced, optionally with butter, honey, and flaky salt.
⏱️ 1 min