Honey White Bread Machine Recipe

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Honey White Bread Machine Recipe

A soft and fluffy two-pound honey white bread machine recipe with bread flour, honey, and a golden crust. Easy everyday sandwich bread made entirely in the bread machine.

Prep Time5

Cook Time3 15

Total Time3 20

Course: Bread

Cuisine: American

Keyword: 2 pound bread machine recipe, bread machine honey white bread, honey bread machine recipe, honey sandwich bread, honey white bread, honey white bread machine recipe, white bread with honey bread machine

Servings: slices

Calories: 213kcal

Equipment

Ingredients

1 ¾ cups warm water 110ºF
¼ cup honey
2 tablespoons oil canola or vegetable oil
4 ½ cups bread flour
2 teaspoons salt
2 teaspoons active dry yeast

Instructions

Add the warm water, oil, and honey to the bread machine pan.
Spoon the bread flour on top of the liquids so it covers the water completely.
Make a small well in the center of the flour and add the active dry yeast. Add the salt in one corner of the pan, away from the yeast.
Place the pan in the bread machine. Select the basic white bread setting with a light or medium crust and the 2-pound loaf size. Press start.
After five minutes of kneading, open the lid and check the dough. It should form a smooth ball. If the dough is too sticky and clinging to the sides, add flour one tablespoon at a time. If the dough is dry and breaking apart, add water one teaspoon at a time.
Close the lid and let the machine finish the cycle. When the bread is done, remove the pan from the machine using oven mitts. Shake the loaf out onto a wire rack.
Brush the top with melted butter while the loaf is still hot if desired.
Let the bread cool completely before slicing.

Notes

This recipe is written for a two-pound loaf. Set your bread machine to the 2-pound loaf size.
Brush the hot loaf with melted butter right after it comes out of the machine for a softer crust.
Use bread flour for the best rise and chew. All-purpose flour works but the loaf will be shorter and softer.
Warm water between 105 and 110 degrees Fahrenheit. Too hot kills the yeast.
Layer ingredients in the order your bread machine manual recommends. Keep salt and yeast separate until mixing begins.
Check the dough after five minutes of kneading. Adjust with flour or water as needed.
Cool completely before slicing or the crumb will be gummy.
Store at room temperature up to four days. Freeze sliced for up to two months.

Nutrition