Sandwich Bread Recipe with Honey
This sandwich bread recipe with honey is perfect for everyday use—whether for sandwiches, toast, or a slice with butter. With its soft texture and slight sweetness, homemade bread is far superior to store-bought.
I enjoy baking bread from scratch, resulting in delicious, fresh loaves. If you enjoy this honey sandwich bread, you might also love my Farmhouse White Bread and Old-Fashioned Oatmeal Bread recipes.
Both are tried and true favorites that bring the comforting taste of homemade bread to your kitchen.
Ingredients for Homemade Sandwich Bread with Honey
Here’s what you’ll need to get started:
- Warm Water: Aim for a temperature between 100-110°F. This warmth activates the yeast.
- Active Dry Yeast: Causes the dough to rise.
- Honey: Natural sweetener that also feeds the yeast. It enhances the flavor of the bread.
- Olive Oil: Enriches the dough, making the bread softer and improving its texture.
- Flour: I use unbleached all-purpose flour in this bread recipe.
- Salt: Enhances the overall flavor of the bread.
- Honey + Water (for Glaze): Creates a sweet, glossy finish on the bread.
Special Tools (affiliate links): stand mixer | 9×5-inch loaf pan | cooling wire rack | serrated bread knife
How to Make Sandwich Bread Recipe with Honey
Whether you’re an experienced baker or new to bread-making, this easy recipe will guide you through each step to create a delicious loaf of sandwich bread:
1. Activate the Yeast: In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, dry active yeast, and honey. Whisk to combine, and rest for 5-8 minutes to allow the yeast to foam.
2. Prepare the Dough: Add olive oil and salt to the yeast mixture. Mix well. Gradually add flour, 1 cup at a time, mixing on low speed with the dough hook until the dough starts to come together and pulls away from the bowl’s edge.
3. Knead the Dough: Increase the mixer speed to medium and knead the dough for about 8-10 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1 to 1½ hours or until doubled in size.
5. Preheat the Oven: Set to 350°F (175°C).
6. Shape the Dough: Punch down the risen dough to release excess air. Turn it onto a floured surface. Press the dough into a flat rectangle, matching the width of your 9-inch loaf pan. Roll the dough into a log and place it seam-side down in a greased 9×5-inch loaf pan.
7. Second Rise: Cover the loaf pan with a clean kitchen towel and let it rise again for 30-45 minutes.
8. Prepare the Glaze: Mix honey with a small amount of warm water to thin it out. Brush this mixture over the top of the loaf. (Optional: For a decorative touch, you can score the bread before baking.)
9. Bake the Bread: Place the loaf pan in the oven and bake for 30-40 minutes or until golden brown.
10. Cool and Serve: Transfer the bread from the pan to a wire rack. Cool completely before slicing.
Tips for a Perfect Loaf of Bread
- Ensure your water is at the right temperature to activate the yeast properly.
- Knead the dough thoroughly to develop the gluten for a better texture.
- Let the bread cool completely before slicing to avoid a gummy texture.
Sandwich Recipes to Try with Your Homemade Bread
Now that you have a delicious loaf of homemade honey sandwich bread, why not try these sandwich recipes?
- Grilled Cheese Sandwich – A classic comfort food made better with homemade bread.
- BLT Sandwich – Enjoy a fresh and flavorful BLT with crispy bacon, fresh lettuce, and juicy tomatoes.
Sandwich Bread Recipe with Honey
This sandwich bread recipe with honey is a must-try for bread lovers! Perfect for making sandwiches or toast, this bread combines a soft, tender texture with a hint of sweetness from honey. Easy to make and far superior to store-bought bread!
Ingredients
- 1 1/4 cup warm water
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1/2 tablespoon salt
- 3 to 3 1/2 cups flour
Honey Glaze
- 1 tablespoon honey
- 1/2 teaspoon warm water
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, dry active yeast, and honey. Whisk to combine, and let rest for 5-8 minutes to allow the yeast to bloom.
- Add olive oil, and salt to the yeast mixture. Mix well. Gradually add flour, 1 cup at a time, mixing on low speed with the dough hook until the dough starts to come together and pulls away from the bowl’s edge.
- Increase the mixer speed to medium and knead the dough for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1 to 1½ hours or until doubled in size.
- Preheat oven to 350°F (175°C).
- Punch down the risen dough to release excess air. Turn it onto a floured surface. Press the dough into a flat rectangle, matching the width of your 9-inch loaf pan. Roll the dough into a log and place it seam-side down in a greased 9×5-inch loaf pan.
- Cover the loaf pan with a clean kitchen towel and let it rise again for 30-45 minutes.
- Mix honey with a small amount of warm water to thin it out. Brush this mixture over the top of the loaf. (Optional: For a decorative touch, you can score the bread before baking.)
- Place the loaf pan in the oven and bake for 30-40 minutes or until golden brown.
- Transfer the bread from the pan to a wire rack. Cool completely before slicing.
Notes
- Ensure your water is the right temperature to activate the yeast properly.
- Knead the dough thoroughly to develop the gluten for a better texture.
- Let the bread cool completely before slicing to avoid a gummy texture.
I am excited to try your bread recipe. I do have a question, how long does the bread stay fresh? And, how do you store it after cooled?
It stays fresh for 3-4 days and I store mine in the fridge for when I want to keep it longer. I store mine in bread bags once it has cooled.
You could try that. I have never personally done it but its worth a try.
I have never used that.