Soft Honey Butter White Bread

This is a classic enriched soft white loaf with a tender, fluffy crumb and golden crust — exactly like the steaming bread in your photo. The honey adds mild sweetness and helps keep it soft, while a final brush of butter gives the shiny, melted look.

Ingredients (1 standard loaf)

Dough

• 1 cup (240 ml) warm milk (110°F / 43°C)
• 3 Tbsp (63 g) honey
• 2¼ tsp (7 g) instant or active dry yeast
• 3 Tbsp (42 g) unsalted butter, softened
• 1 large egg (optional but recommended for richer color and softness)
• 3½ cups (420 g) bread flour or all-purpose flour (start with 3¼ cups / 390 g)
• 1½ tsp salt

Finish

• 1–2 Tbsp melted butter (for brushing the hot loaf)

Instructions

1. Mix the dough
   In a large bowl or stand mixer, combine the warm milk, honey, and yeast. Let sit 5–10 minutes if using active dry yeast (until foamy).
   Add the softened butter, egg (if using), flour, and salt. Mix until a soft dough forms.
2. Knead
   Knead by hand or with a dough hook for 8–10 minutes until the dough is smooth, soft, and elastic. It should feel slightly tacky but not sticky. Add a spoonful of flour only if needed.
3. First rise
   Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours until doubled.
4. Shape
   Gently deflate the dough. Shape it into a smooth loaf and place it seam-side down in a greased 8½ × 4½-inch or 9 × 5-inch loaf pan.
5. Second rise
   Cover and let rise 45–75 minutes until the dough has risen about 1 inch above the rim of the pan.
6. Bake
   Preheat oven to 350°F (175°C).
   Bake for 30–38 minutes until deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil after 20 minutes if the top is browning too quickly.
7. Finish
   Immediately brush the hot loaf with melted butter for a soft, glossy crust.
   Cool in the pan 5–10 minutes, then turn out onto a wire rack. Let cool at least 30–60 minutes before slicing so the crumb sets.

Tips for the softest results

• Bread flour gives better structure; all-purpose works very well too.
• A slightly soft dough produces a more tender crumb — avoid adding extra flour.
• For even softer bread that stays fresh longer, use the Tangzhong method: cook 3 Tbsp flour + ½ cup milk into a thick paste, cool it, and add it to the dough.
• Store cooled bread in an airtight bag at room temperature for 3–5 days, or freeze slices.

This recipe gives you the exact soft, buttery, steamy loaf shown in the photo. Enjoy it warm with extra butter!