This easy honey bread is just 3 ingredients. It doesn’t require any yeast, eggs, butter or oil. The dough takes less than five minutes to prepare. The bread comes out soft and sweet. It can be enjoyed plain or used for sandwiches.
I love honey-flavored baked goods and this honey bread is one of my favorite breads to make. The bread is lightly sweetened with honey. You can eat it plain or drizzled with more honey or you can even use the bread to make sandwiches.
Ingredients
- Self-Rising Flour
- Milk
- Honey
Self-Rising Flour: Self-rising flour is all purpose flour that is already premixed with baking powder and salt. I like to always have self-rising flour on hand because it saves a few extra minutes. If you don’t have self-rising flour, you can easily make your own by mixing together all purpose flour, baking powder and salt.
Milk: This recipe uses low-fat milk. I used 1% milk.
Honey: Honey adds some sweetness and moisture to the bread.
How to Make Honey Bread
The flour and milk are first stirred together until a wet dough forms. The honey is warmed up briefly so that it is a thin liquid and then stirred in. You want to warm up the honey first so that it is easier to stir into the dough. The dough is then poured into your prepared baking loaf pan and ready to be baked.
Texture and Sweetness
This bread has a similar texture to bread made with yeast. It is not a cake-type bread. It is soft but sturdy enough for adding a spread or making sandwiches. The bread is sweetened with honey but it’s not so sweet that it would be considered a cake or dessert.
More Easy Bread Recipes
3 Ingredient Honey Bread
Ingredients
- 3 cups (375 g) self-rising flour
- 1 1/4 cups (296 ml) lowfat milk
- 1/4 cup (59 ml) honey
Instructions
- Preheat oven to 350°F (177°C). Line an 8 x 4 inch baking loaf pan with parchment paper.
- Add flour and milk to a large mixing bowl. Use a whisk to mix the two together, whisking until no flour lumps remain. Be careful not to overmix as it can make your bread tough.
- Warm up the honey briefly in the microwave (about 15 seconds) until it is a thin runny liquid. You can also warm up the honey on the stove. Pour honey into the bread batter and stir in until honey is evenly mixed in and bread batter is uniform in color.
- Add batter to your prepared loaf pan. Bake for about 40 minutes or until bread is done. When bread is ready, if you apply light pressure to the surface, it should bounce back. Let the bread cool fully before slicing. The bread is best enjoyed soon after it is baked. If you are eating the next day, warm up bread slices before eating.
Notes
- Make sure you don't add the honey until the end. If you add it at the beginning, it will stick to the flour and cause it to clump.
- Warm up the honey before adding it. This will make it easier to mix into the batter and distribute evenly. If you don't warm it up, it will be thick and sticky and hard to mix in.
- This bread is lightly sweetened. It is not meant to be like a cake or dessert.
- The bread tastes best the same day it is baked. If you plan on eating it the next day, you should warm up the bread again (in the microwave or a toaster oven) to get the texture back to when it was first baked (it will be more brittle and crumbly if you don't reheat it).
- I used one percent low fat milk. While I have not tested any substitutions, I think this bread will also work with milk alternatives like oat milk or almond milk.
- Homemade self-rising flour: Add 3 cups all purpose flour, 4.5 tsp baking powder and 3/4 tsp salt to a bowl. Whisk until evenly combined.
- To properly measure flour, spoon the flour into the measuring cup and then level off with a knife. Do not directly dip the measuring cup into the flour because this results in too much flour. Use this method of measuring whether you are measuring self-rising flour or measuring all purpose flour to make your own self-rising flour.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
