Description
Ina Garten’s honey white bread delivers pure comfort from her Barefoot Contessa kitchen, blending sweet honey notes with classic homemade warmth. Comfort seekers will savor each slice of this golden, tender loaf that promises memories of freshly baked perfection.
Ingredients
Scale
Main Ingredients:
- 5 to 6 cups all-purpose flour
- 1 ½ cups warm whole milk (110 degrees F / 43 degrees C)
- 2 extra-large egg yolks
Liquid and Leavening Ingredients:
- ½ cup warm water (110 degrees F / 43 degrees C)
- 2 packages dry yeast
- 6 tablespoons (¾ stick / 85 grams) unsalted butter, melted and cooled
- 1 ½ tablespoons honey
Seasoning and Finishing Ingredients:
- 1 teaspoon sugar
- 1 tablespoon kosher salt
- 1 egg white, lightly beaten
Instructions
- Activate the yeast by combining warm water (110°F / 43°C), active dry yeast, and granulated sugar in an electric mixer bowl. Allow the mixture to bloom and become frothy for approximately 5-7 minutes.
- Incorporate whole milk, unsalted butter (melted), and pure honey into the activated yeast mixture. Blend thoroughly using the mixer’s medium speed setting.
- Introduce egg yolks, of all-purpose flour, and kosher salt to the liquid ingredients. Mix on low speed for 5 minutes, ensuring all components are well integrated.
- Gradually incorporate the remaining of flour while mixing on low speed. Increase the mixer speed to medium and continue adding flour until the dough cleanly pulls away from the bowl’s sides without sticking.
- Transfer the dough to a lightly floured surface and knead manually for 3-4 minutes, creating a smooth and elastic texture.
- Place the kneaded dough in a generously buttered large bowl, rotating to ensure complete surface coverage. Drape a slightly damp kitchen towel over the bowl and allow the dough to rise in a warm, draft-free environment for 60-75 minutes.
- Prepare two 9×5-inch (23×13-centimeter) loaf pans by lightly greasing with butter or cooking spray.
- Gently punch down the risen dough and divide it into two equal portions. Shape each portion into a smooth loaf and carefully place them into the prepared pans.
- Cover the loaf pans with a damp towel and permit a second rise for approximately 45-60 minutes, or until the dough has doubled in volume.
- Preheat the oven to 350°F (175°C). Delicately brush the loaf surfaces with beaten egg white for a glossy finish.
- Bake the loaves for 40-45 minutes, rotating the pans halfway through cooking. The bread is ready when it produces a hollow sound when tapped and achieves a golden-brown exterior.
- Remove the pans from the oven and let the loaves rest for 5 minutes. Carefully transfer the bread to a wire cooling rack and allow complete cooling before slicing.
Notes
- Warm environments help yeast work magic, transforming simple ingredients into a fluffy, golden masterpiece.
- Gentle kneading develops gluten strands, creating a soft, pillowy texture that melts in your mouth.
- Precise temperature matters – lukewarm liquids wake up yeast without killing its powerful rising potential.
- Tapping the bread’s bottom reveals its secret – a hollow sound means you’ve baked perfection.
- Patient rising allows dough to expand and develop deep, rich flavors that’ll make your kitchen smell incredible.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 210
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg