Milk and Honey Loaf

Rating: 4.2 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I am not sure why this is called Milk and Honey Loaf. There is no milk in the recipe. I have only recently started making bread, and this is the recipe a friend started me with. It has been passed from person to person for some time, and is very easy.

By Denise Sullivan

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Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
4 hrs
total:
5 hrs
Servings:
36
Yield:
3 loaves
Nutrition Info
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, dissolve yeast in warm water. Allow yeast to sit until it begins to form bubbles.

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  • Add honey, butter, and salt to the yeast mixture. Stir in flours one cup at a time, beginning with the rye. When the dough begins to stiffen, turn it out on to a well floured surface. Knead for 5 minutes, adding flour as needed. Place into a greased bowl, and turn once to oil the surface of the dough. Cover with a damp cloth. Allow to rise in a warm place until doubled, approximately 1 to 2 hours.

  • Punch down dough, and knead again until smooth. Split into 3 loaves, and knead for a few more minutes. Place loaves in three oiled pans. Allow to rise until double, 1 to 2 hours.

  • Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until golden brown. Cool in pans for 10 minutes, and then turn out onto counter or wire rack to completely cool.

Nutrition Facts

Per Serving:
146 calories; protein 3.6g; carbohydrates 26.8g; fat 3g; cholesterol 6.8mg; sodium 148.6mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

pomplemousse
Rating: 5 stars
04/07/2013
Very easy, makes 3 good size loaves--well, probably 4. I made this in my bread machine but failed to look at the amounts prior to starting, so I ended up with a rather sticky dough since I couldn't fit the last cup of whole wheat flour in the bread machine. My fault, certainly; there is no reason I couldn't have halved it, which is really what I should have done. But, oh, well, no harm done, and I ended up with a somewhat hearty but not too hearty loaf (hubs didn't complain, always a huge plus) that worked well for sandwiches and toast equally. Thanks for the recipe! Read More
Helpful
(1)

Most helpful critical review

CLOUDSSUNRAIN
Rating: 3 stars
09/19/2003
Very easy to make for a yeast bread. It didn't need too much time to rise and it made three fairly large loaves. It has a sort of mild taste so if you want a lot of flavor this is not your recipe. Read More
Helpful
(7)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
CLOUDSSUNRAIN
Rating: 3 stars
09/19/2003
Very easy to make for a yeast bread. It didn't need too much time to rise and it made three fairly large loaves. It has a sort of mild taste so if you want a lot of flavor this is not your recipe. Read More
Helpful
(7)
Rae
Allstar
Rating: 5 stars
10/29/2009
This makes a very tasty bread. Slightly sweet and soft. I did not have any rye flour so I subbed an extra cup of whole wheat to the recipe. Next time I will try it with the rye. My family loved it! Thanks for the recipe. Read More
Helpful
(1)
pomplemousse
Rating: 5 stars
04/07/2013
Very easy, makes 3 good size loaves--well, probably 4. I made this in my bread machine but failed to look at the amounts prior to starting, so I ended up with a rather sticky dough since I couldn't fit the last cup of whole wheat flour in the bread machine. My fault, certainly; there is no reason I couldn't have halved it, which is really what I should have done. But, oh, well, no harm done, and I ended up with a somewhat hearty but not too hearty loaf (hubs didn't complain, always a huge plus) that worked well for sandwiches and toast equally. Thanks for the recipe! Read More
Helpful
(1)
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dodygirl
Rating: 4 stars
09/28/2010
the recipe seems nice but is there any substitute for the rye flour because i can't find it now Read More
KEZ
Rating: 4 stars
11/09/2009
This was my first time working with rye flour and I was pleasantly surprised by the results. The dough rose well and the texture wasn't as heavy as I was expecting. I think when making again I might reduce the honey slightly as the bread was just a touch too sweet but that's just personal preference. Thanks Denise. Read More
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