We’re deep into fall, so that means time for more baking. A hot oven to help warm the house and some fresh bread to snack on. This honey milk bread is a little denser than your traditional Japanese milk bread. Milk bread comes together quickly with simple ingredients. If you don’t have a stand mixer, you’ll work up a sweat kneading this dough, but it’s definitely worth it. Milk bread is so soft and fluffy, so easy to eat. Extracts and fillings could easily be added to change the taste, so customize as you wish!
Ingredients:
Heavy cream – this is where the fat comes from that makes the bread so yummy
Honey – this can be substituted with plain sugar and then other flavorings/extracts can be used to change up your type of milk bread
All-purpose flour – makes this recipe extra easy that you don’t need any other special types of flour
Honey Milk Bread
Equipment
- 1 Stand mixer highly recommended
Ingredients
- 2/3 cup heavy cream
- 1 cup milk
- 1/3 cup honey + extra for brushing
- 1 tbsp dry active yeast
- 1 tsp salt
- 4 cups all-purpose flour
Instructions
- In the bowl of the stand mixer, mix together heavy cream, milk, honey and yeast to ensure all of the yeast is moistened.
- Add salt and flour and mix with the bread hook attachment for 10 minutes.
- Cover the bowl with a towel, and allow to rise for about 2 hours, or until about doubled.
- After, split dough into two loaf pans. If desired, you can shape the dough into smaller rolls into the loaf pan or just as an entire loaf. Don't worry about deflating the dough. If making into a loaf, I like to roll out the dough flat, and then roll into a log before placing into the loaf pan.
- Cover loaf pans with towel and allow to rise another hour.
- Bake at 350F for 20 minutes, until the top is browned. After removing from the oven, brush the tops with extra honey for a shiny top.
- Allow to cool slightly before serving.
More bread? Try Zucchini Bread. Have leftovers? Make Bread Pudding.