This meal gets a nutritious boost from Greek yogurt, but the brown sugar makes sure no one even notices! great for children.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs 45 mins |
| Total Time: | 3 hrs 35 mins |
| Servings: | 16 |
| Yield: | 2 9×5-inch loaves |
Ingredients
- 2 cups milk
- ⅓ cup white sugar
- ⅓ cup honey
- 2 teaspoons active dry yeast
- 6 cups bread flour, or as needed – divided
- 1 teaspoon salt
- ¼ cup butter, softened
Instructions
- Pour milk in a heatproof bowl, and gently warm in a microwave oven set on Low until milk is about 100 degrees F (38 degrees C), about 15 seconds. Mix in the sugar and honey, and stir to dissolve. Mix in the yeast, and let stand until the yeast activates and forms a creamy layer on the milk, about 15 minutes.
- Place 4 cups of bread flour and the salt into the mixing bowl of a stand mixer; pour in the yeast mixture, and mix on slow speed with a mixing paddle until thoroughly combined, about 1 minute; dough will be very wet. Add the butter, and mix in the remaining 2 cups of bread flour, or as needed, until the dough begins to gather itself into a ball. Change the fitting from the mixing paddle to a dough hook, and machine-knead the dough until smooth and springy, about 4 minutes.
- Transfer the dough onto a well-floured work surface, and knead until you see the surface of the dough begin to break during folding and kneading. Roll dough into a ball, and place into a lightly floured large bowl. Cover the bowl with a kitchen towel, and set into a warm place to rise until doubled, about 1 hour.
- Spray 2 9×5-inch loaf pans with cooking spray.
- Punch down the dough, remove to the floured surface, and knead for 2 more minutes; cut the dough in half with a sharp knife. Form the dough into logs, adding more flour if necessary, and place the loaves into the sprayed pans. Cover the pans with a kitchen towel, and place into a warm place to rise until doubled, about 1 more hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Place the bread loaves into the preheated oven, and turn the heat down to 350 degrees F (175 degrees C). Bake until the tops are golden brown and the loaves make a hollow sound when thumped, about 25 minutes. Cool the pans on baking racks for about 5 minutes before turning the bread loaves out to finish cooling on racks. Cover the loaves with a kitchen towel as they cool.
Nutrition Facts
| Calories | 80 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 179 mg |
| Sugars | 11 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I think it’s amusing it’s called “old fashion bread” when you’re using modern method – a microwave I literally do my moms old fashion method. By hand
It is a great bread for people new to yeasty bread!
I love this recipe and wouldn’t change a thing. Made it many times, everyone just loves it as do I.
This is a great recipe, nice fluffy dinner roles.
Easy no fail recipe. Have made and eaten 4 loaves this week! But have a question, it’s a bit sweet. Does anyone have a good modification that ensures perfect results but cuts down in the sweetness?
Super easy AND delicious. This recipe will be our go to read/roll recipe.
not for me as it is way to sweet
Great recipe if you are looking for a sweet white bread. Looking forward to using it in french toast.
I halved the recipe and made buns. Turned out great and very tasty, but sweeter than we prefer for regular bread. Would make awesome cinnamon rolls or sticky buns or Swedish ring though – any kind of deserty sweet bread.
The dough will not rise! I make bread about every other day and I’ve never had this problem. I’ve even added more yeast to the recipe without luck; so sad.
Amazingly sweet, fluffy, not dense. Perfect loaf, even though I had to bake it in our Kitchen Aid convection counter top oven!! I’ve made hundreds of loaves and this one seems to be the most substantial. Sweeter than most, but that’s inherent in the recipe with lots of honey and sugar. I doubled the yeast packets ( I put two in) and it was a beautiful loaf with another in the freezer for later this week!!!!
I was doubtful that this bread would turn out ok as I baked it and I was right. The teaspoon of yeast, I thought was not enough. However, I made the recipe as written assuming that sugar/honey would help the yeast to work better. It didn’t. After 90 minutes into the second rise, the bread barely rose. At 2 hours, the bread reached the rim. It didn’t have much oven spring. Also, it was too sweet for a white bread. It think this dough is better suited to cinnamon bread/rolls. I’m giving it 3 stars. However, I will try to make it again. Other factors may have been at play – mainly the cold weather. I will update the review then.
This is by far the best bread recipe I have used. I made in my bread machine using the technique used in the Best Bread Machine Bread recipe to add the ingredients. Other than that I went strictly with the recipe.
a very good recipe I searched for awhile until I found the one I thought would be best for us and without a doubt I am happy with it and best of all my wife loved it immediately
Thank You Dan.. ;0).. Have been on a bread making kick lately. Tried this recipe out but made it into buns. I used regular flour, Buckwheat Honey and quick rising yeast. After rising I halved the dough. I rolled each half into a 14 x 10 rectangle and brushed it with melted butter. After rolling it up lengthwise and pinching the seam closed, I cut each roll into 12 pieces and placed cut side down into large greased muffin tins. The results were wonderful. Difficult keeping my husband away from them.. ;0).. Yield – 24 delicious buns.
great recipe! like the other poster I need to extend the time on my oven by 10 minutes. reminds me of sweet bread from home in hawaii.
I tried this recipe the other night and it really came out great. The consistency of the bread was soft and mildly dense. It taste like a hardy white bread. I have it with butter and it’s fantasic. I brushed the loaves with a little bit of butter to give it a nice glaze. I will make it again.
it turned out good. wish I had the proper loaf pans it kinda came out lopsided but who cares? :)I used a little extra flour cause the dough was sticky.
have made this bread five or six times now and everyone here loves it. we like the bit of sweetness, and it makes excellent toast, french toast, and also sandwich bread (although it can fall apart a bit unless you toast it). i have experimented with using 1/2 or all buttermilk for the milk with great results too. thanks for sharing the recipe
Thank you for including HOW to “test for done”! I am new to bread making in I was a bit confounded by that statement on other recipes. Now I now 🙂
This is a nice, slightly sweet basic white bread recipe which is exactly what I was looking for. I did make a change using dry milk and water in place of the milk. I’m just not a huge fan of the heating/cooling thing with the milk and prefer to just get the water at the right temp from the get go. It’s a laziness thing (or just efficiency) I’m sure. I did this in my KA mixer. Tossed in the water, yeast and a little of the sugar, let it foam (maybe 10 mins) and then added everything else except the final cup of flour. Put the dough hook on and let the KA do all the work. When it comes together, I add the final flour a little at a time until the dough pulls away from the side of the bowl. Once its good, I let it knead for me on speed 2 for about 7 minutes. Then you can pick up in about the middle of step 3 here.