Honey Oat Bread Recipe

This honey oat bread recipe is very easy to make and uses honey & old-fashioned oat flakes. It creates a delicious sandwich bread with the natural sweetness of honey and the fiber benefit of oat flakes. However, be aware that this is NOT a super sweet bread.

Many people like to use honey as a sweetener for their baked goods. Why? Because they see honey as a more natural ingredient and they do not want to use processed sugar. They use honey to replace sugars such as granulated white sugar.

Oven-Baked Honey Oat Bread (With Oat Topping)

Recipe Sections

1. Ingredients
2. Instructions
3. Helpful Tips

Recipe Rating 4.86 from 14 votes Featured Comment Sass “My family loved this bread. It has great flavor. It’s soft on the inside with a really nice texture. It’s great for making sanwhiches, toast, just about anything. I will be making this bread over and over again! Thank you for for such a tasty, versitile, and easy recipe!”

FYI – This recipe shows you how to make the dough in your bread machine (or electric stand mixer), how to shape the dough into a loaf and how to bake the bread in your oven (not bread machine). Many people prefer to make oven-baked bread machine breads because you get a more “traditional” looking bread loaf (versus the typical bread machine “brick” shaped loaf). However, if you want to make this bread completely with your bread machine (and not use an oven), you will find the details on my Bread Machine Honey Oat Bread page.

Honey Oat Bread Recipe

Ingredients

• 1 1/8 Cups – Milk (warm) – 266 milliliters
• 1/4 Cup – Honey – 58 milliliters
• 4 Tablespoons – Unsalted Butter (softened) – 57 grams – If desired, you can replace the butter in this recipe with an equivalent amount of olive oil
• 3 Cups – Bread Flour – 360 grams
• 1 Cup – Oat Flakes – 90 grams – Do not pre-moisten the oat flakes
• 1 1/2 Teaspoons – Salt – 9 grams
• 1 1/2 Teaspoons – Bread Machine Yeast (Instant Yeast) – 4.5 grams – Not active dry yeast

Servings – Roughly 18 slices (oven-baked version)

Equipment Needed – Measuring cup & spoons, flexible spatula, cutting board, 9 x 5 inch metal bread pan, oven mitts, oven, wire cooling rack and a kneading machine to make the dough (either a bread machine or electric stand mixer with dough hook).

Honey Oat Bread (Without Oat Topping)

Instructions

• Creating Dough in a Bread Machine
• or Creating Dough with an Electric Stand Mixer
• Shaping the Dough & Baking the Bread

Instructions – Creating Dough with a Bread Machine

• Your bread machine should be unplugged.
• Remove the bread pan from the bread machine (so when you add the ingredients, they can not accidentally spill into the machine).
• Soften the butter. FYI – I like to use a microwave to semi-melt the butter for better mixability.
• Pour the milk, honey & softened butter into the bread pan and then add the other ingredients. Place the instant yeast (bread machine yeast) in last and the yeast should not touch the liquid (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Some bakers like to make a small indent on top of the flour to prevent the yeast from spilling into the liquids or mixing with the salt before the machine is turned on.
• Put the bread pan with ingredients back into the unplugged bread machine.
• Plug in the bread machine. Enter the “Dough” setting on your bread machine and then press the “Start” button.
• When the bread machine has finished making the bread dough, unplug the bread machine.
• Remove the bread pan from the bread machine.
• Now go to the instruction section below on “shaping the dough & baking the bread”. FYI – Ignore the instructions for the electric stand mixer below if you are using a bread machine to make your dough. Skip down to the shaping the dough & baking the bread section.

Instructions – Creating Dough with an Electric Stand Mixer with Dough Hook

• Your electric mixer should be unplugged.
• Remove the mixing bowl from the electric mixer.
• Insert a dough hook into the electric mixer.
• Soften the butter. FYI – I like to use a microwave to semi-melt the butter for better mixability.
• Pour the milk, honey & softened butter into the mixing bowl and then add the other ingredients. Place the instant yeast (bread machine yeast) in last and the yeast should not touch the liquid (until the electric mixer is turned on and the ingredients start to be mixed together). Some bakers like to make a small indent on the top of the flour to prevent the yeast from spilling into the liquids or mixing with the salt before the machine is turned on.
• Place the mixing bowl back into the electric stand mixer.
• Plug in the electric mixer and use a low speed (e.g. setting 2) to mix the dough. Mix the dough for 7-10 minutes.
• When done with the kneading, turn off the electric mixer and unplug the machine.
• Remove the mixing bowl from the electric mixer. Pour the dough into a second large mixing bowl that has been lightly “greased” with olive oil, cooking spray, etc.
• Optional – Lightly coat the top of the dough with olive oil in order to prevent the dough exterior from drying out.
• Loosely cover the bowl with plastic wrap and let the dough rise for 60-90 minutes until it doubles in size.
• After the dough has risen, go to the instruction section below on “shaping the dough & baking the bread”.

Instructions – Shaping the Dough & Baking the Bread

• Sprinkle a little bit of flour onto a large cutting board.
• Remove the dough from the bread pan or mixing bowl and place the dough on the cutting board.
• Press down on the dough with your hands and create a “flattish” rectangle with the dough. The dough should be roughly 1 inch high.
• Roll up the dough into a tight “jelly roll”. FYI – Please see the short instructional videos in the tips section below on how to shape the dough if you haven’t shaped bread dough before. It is easier to watch & learn from these short videos versus trying to explain the rolling technique step by step.
• Place the rolled up dough into a lightly greased or nonstick bread pan.
• Press down on top of the dough so the edges of the dough press out towards the sides of the bread pan. This should result in little or no gaps between the dough and the bread pan. This helps the bread to turn into a nice loaf shape without any misshapen edges. Make sure that the top of the pressed down dough is roughly level (so one side isn’t much higher than the other).
• Optional – Brush olive oil on top of the dough with a pastry brush. This prevents the crust from drying out as the dough rises.
• Loosely cover the top of the bread pan with plastic wrap. Set the covered bread pan aside for 60-90 minutes for the dough to rise into a loaf shape. Once the dough has risen 1 – 1.5 inches (2.5 – 3.8 cm) above the rim of the bread pan, the dough should be ready to be placed in the oven. FYI – You want the dough to fully rise during this stage. So don’t try to shorten this rising time. If the dough is still significantly rising while in the oven, you are more likely to see crust/seam cracks or “bursts” in the oven. In addition, the speed of the dough rise will vary in part based on the temperature of your kitchen (e.g. rise faster in the summer & slower in the winter).
• Preheat the oven to 350 F (177 C) for about 20 minutes before you plan to put the dough in the oven. FYI – I like to set my timer to go off 40 minutes after I place the dough in the bread pan (so I know when to start preheating my oven). Given variability in the dough rising time, this can be a little early sometimes (but better to be a little early versus being late!).
• Optional (for a more “oaty” appearance) – Add an egg wash to the top of the dough in the bread pan (right before you place the bread pan in the oven) and sprinkle some oat flakes on the “sticky” egg wash.
• Place the bread pan in the (preheated) oven to bake at 350 F (177 C) for 37-42 minutes. Wear oven mitts when dealing with a hot oven. Place the bread pan in the middle of the oven.
• Rotate the bread pan in the oven after 15-20 minutes (in order to ensure an even browning of the bread).
• After the 37-42 minute baking period has finished, remove the bread pan from the oven. Wear oven mitts. Optional – Use a digital thermometer to confirm that the bread has been fully baked. See tips below.
• Remove the bread from the bread pan and place the bread on a wire cooling rack. Wear oven mitts.
• Allow the bread to cool down on the wire cooling rack for 1 to 2 hours before cutting the bread.
• Please read the tips section below for extra information on how to make this recipe successfully.

If you liked this recipe, please leave a comment below & give us a 5 star rating. Jump to comment section

📌 Save this recipe – Bookmark or pin it

Love bread machine recipes? Then subscribe to my email newsletter

Honey Oat Dough Rising In Bread Pan

Helpful Tips

• The tips below are designed to help baking & bread making “novices”. Intermediate and advanced bread makers probably know most of these bread making tips.
• Click on my “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.
• As I stated near the top of the page, if you want to make this bread completely with your bread machine (and not use an oven), you will find the details on my Bread Machine Honey Oat Bread page
• This recipe is part of Bread Dad’s series on Easy Bread Recipes such as recipes for extra soft white bread, multigrain bread, bagels and French bread.

• Important – The honey oat dough may initially look wetter than usual until the oat flakes can absorb the recipe’s moisture (oat flakes take longer than flour to absorb liquid). For example, if you are making dough with a bread machine, the dough during the first mixing/kneading cycle will look too wet. However, by the second (final) mixing/kneading cycle, the dough will look perfect.
• As I said at the top of the page, this honey oat bread recipe does not create a super sweet bread. Rather, it makes a tasty oatmeal bread for people who want to use honey instead of processed sugars. Be aware that some store breads are even made with high fructose corn syrup. Therefore, read the ingredient labels on the bread that you purchase if you are trying to avoid processed sugars. Or make your own homemade bread where you know actually what is going into the bread! 
• Other bakers like to use honey in order to enhance the flavor of their baked goods. As you probably know, honey comes in many different flavors such as orange blossom honey, buckwheat honey, alfalfa honey and eucalyptus honey.
• Visitors – Why do you like to use honey instead of processed sugar in your breads & baked goods? Also what honey do you like to use? Please leave your honey thoughts & tips in the comment section below.

• Do not add more honey than what is listed in my recipe. Extra honey means you will be adding extra liquid. Adding too much liquid to a bread recipe can throw off the liquid/dry ratio of a recipe. This can result in a greater potential for bread “collapses” or misshapen tops.
• Have a problem getting the honey out of your measuring cup? Some people like to spray the interior of the measuring cup with cooking spray. This allows the honey to stick less to the sides of the measuring cup.
• Have a problem with honey coming very slowly out of its container? Some people like to place the entire honey container in a bowl of warm water. The water will warm the honey and improve its viscosity (making it more pourable).
• Visitors – What type of honey do you use to make your honey oat bread (a generic supermarket honey or a specialty premium honey)? If you use a premium honey, do you think it improves the bread (e.g. adds a better flavor or higher level of ingredient quality & safety)? Or do you prefer the lower cost of generic supermarket honey? Please leave your honey thoughts in the comment section below.

• Optional – For a slightly different taste, you can replace the honey in this bread recipe with light molasses. Molasses will add an earthy, smokey and/or slightly burnt caramel flavor. Do NOT use blackstrap molasses as this type of molasses is very bitter.
• Optional – If you want to create an even SOFTER honey oat bread, use buttermilk instead of the milk called for in my recipe. Buttermilk is acidic and this helps to “tenderize” the gluten in the flour. Buttermilk is a great way to soften homemade bread. However, most people do not have it at home (thus the use of regular milk in this recipe).
• Optional – If you are trying to cut down on saturated fat and want a healthier bread, you can replace the butter in this recipe with an equivalent amount of olive oil.
• Visitors – What do you like to add to your honey oat bread to make it special or unique? Herbs? Chopped nuts? Dried fruit? Some whole wheat flour? Please leave your honey oat bread variations & ideas in the comment section below.
• Visitor variations – Holly added “Half whole wheat flour, 2 tbl black strap molasses instead of honey and 1 cup of potato sourdough starter (this is quite liquid) added to the milk”

• Oat flakes are a source of soluble dietary fiber. According to Wikipedia, “the United States Food and Drug Administration (FDA) issued a final rule that allows food companies to make health claims on food labels of foods that contain soluble fiber from whole oats (oat bran, oat flour and rolled oats), noting that 3.0 grams of soluble fiber daily from these foods may reduce the risk of heart disease. To qualify for the health claim, the food that contains the oats must provide at least 0.75 grams of soluble fiber per serving.”
• I like to use old-fashioned oat flakes when making this honey oat bread. However, you can also use more processed “one minute” oatmeal if you do not have any old fashioned oat flakes. Personally, I think the old fashioned oat flakes help to add a better texture to the honey oat bread.
• You need to use DRY oat flakes when making this recipe. If you use wet oatmeal (pre-moistened oat flakes), you will be adding too much moisture to this recipe and you are more likely to experience problems (e.g. bread collapses).
• Optional – As stated in the recipe instructions, you can create a more “oaty” looking bread by adding an egg wash & sprinkling oat flakes to the top of the dough right before placing the bread pan in the oven. The egg wash acts like “glue” to hold the oat flakes to the top of the bread. FYI – Many bakers make an easy egg wash by mixing together one egg and 1 tablespoon of water. Just make sure to thoroughly mix these 2 ingredients together.

• Use FRESH ingredients (e.g. flour) for the best results. Ingredients that have been sitting in the pantry for months can become stale or pick up weird smells & flavors.
• Try to keep your ingredients (e.g. flour) in airtight food containers in order to extend their shelf life. Airtight containers also help to prevent ingredients (e.g. flour and sugar) from absorbing moisture from the air. This extra moisture can throw off recipes (as it can disrupt the liquid-to-dry ingredient ratio in the recipe) and shorten an ingredient’s shelf life. They also help to prevent exposure to pests, dust, etc.
• Old flour (when not stored in an airtight container) can absorb a lot of moisture from the air. This extra moisture throws off recipes and can lead to bread collapses, etc.

• This recipe calls for the use of bread flour. If you are out of bread flour, you can use all purpose flour in a pinch. However, an all purpose flour bread will be less airy and fluffy (when compared to honey oat bread made with bread flour).
• Do not replace the bread flour from the recipe with oat flour. Due to its higher gluten, the bread flour in this recipe improves the structure (airiness) of the bread. In contrast, oat flour has little or no gluten. If you replace bread flour with oat flour, you will have a much denser bread. Due to the low amount of gluten, an oat flour bread has a hard time rising properly.

• Do NOT use cold milk (or super hot milk) to make this recipe or the yeast may have trouble growing properly. Yeast is sort of like Goldilocks – it doesn’t like things too hot or too cold.
• The ideal temperature for liquid ingredients used when making bread machine bread is around 100-110 F. Cold liquids (such as water & milk straight from the refrigerator) will slow yeast growth and liquid ingredients that are 140 F or above can kill the yeast. Some people like to use a digital bread thermometer in order to measure the temperature of their liquid ingredients.
• I like to use whole milk when making this bread because it adds a richer flavor. However, skim milk or plant-based milk (e.g. soy milk or oat milk) is okay too!
• Optional – Just before you place the dough & bread pan into the oven, you can brush on an egg wash on top of the dough. Then you can sprinkle some oat flakes on the sticky egg wash. This helps to create a more “oaty” bread appearance.
• Many bakers like to make an easy egg wash by mixing together one egg and 1 tablespoon of water. Just make sure to thoroughly mix the 2 ingredients together.

• Make sure to level off the ingredients in your measuring spoons & cups. No “mountains” of ingredients in your spoons & cups!! If you add too much of an ingredient, you can have a baking problem. FYI – I like to level the ingredients in my measuring spoons & cups with the back of a butter knife.
• Many of my international visitors like to use a kitchen scale in order to measure the weight of recipe ingredients (whereas Americans like to use measuring cups & spoons). The use of metric measurements (e.g. grams & milliliters) often provides more consistent results versus using measuring cups & spoons. Exact weight measurements help to avoid the problem of adding excess flour (e.g. adding heavily compacted flour versus fluffed flour).

• The flattening & shaping of the dough and the press down of the dough in the bread pan is the “punch down” phase. This helps to squeeze out any large bubbles produced by the yeast in the dough.
• If you don’t do this punch down phase, your bread will have large air pockets. Large air pockets are fine for ciabatta-type breads but are not ideal for sandwich bread. The punch down & second rising helps to create a lighter & chewier bread. It also creates a more uniform & tighter bread texture which is better for sandwich breads.
• If you are having problems shaping your dough, you should watch the “how to” instructional videos below. These are links to bread dough shaping videos on Youtube.
• King Arthur Baking Video
• San Diego Artisan Bread School Video
• Father Dominic Video – a slightly different method versus the videos above
• Don’t worry if you are a beginner and the bread top comes out a little lopsided. The bread will still taste great. It takes a little while for new bakers to learn how to shape a bread consistently. 

• How do you know when the dough has risen enough in the second rise (when the dough is in the bread pan)? After letting the dough rise for 60-90 minutes (and when it is roughly 1-1.1.5 inches above the 9×5 bread pan), you can try the “poke test“. Poke your finger into the dough (going in about an inch). If the poke hole rebounds immediately, you need to allow more time for the dough to rise further (it is “under proofed”). If the hole doesn’t come back at all, the dough has risen too much (it is “over proofed”). If the hole slowly fills over 2-3 seconds, the dough is at the right stage of proofing.
• Unfortunately, the temperature of your kitchen can make the timing for this perfect poke result hard to predict (because there is a faster dough rise in hot kitchens and a slower rise in cold kitchens). Experience with “proofing” will make this easier (but it can be a problem for beginning bakers).
• If the dough is “underproofed” (hasn’t risen enough) when you place it in the oven, the bread is more likely to burst/crack when baked in the oven (as the still rising dough will push against the hardening crust and “burst” at the seams of the crust). Bakers try to get around this issue via testing for the right “proofing” level (e.g. use the poke test), “scoring” breads (slicing the top of the dough so the cracks occur where you want them), adding moisture inside the oven (so the dough doesn’t harden as quickly), using a dutch oven (in order to trap the dough moisture inside the dutch oven container & not spread out into the oven), etc.

• Don’t overproof the dough (let it rise too long). This occasionally happens when someone forgets about the rising dough and comes back hours later to check. Overproofed dough leads to deflated dough as well as flat and/or sunken bread tops. According to Wikipedia, “Overproofing occurs when a fermenting dough has rested too long. Its bubbles have grown so large that they have popped and tunneled, and dough baked at this point would result in a bread with poor structure.”
• If your dough is “over proofed”, you might like to read the King Arthur Baking article “How to save over-proofed dough” as it gives tips on how to save the dough.
• The oven-baked version of this bread recipe calls for the use of a 9 x 5 inch bread pan. You can also use a 8.5 x 4.5 inch bread pan but the “crown” of the bread might come out too tall (or overflow) if your yeast is very active.
• To prevent your bread from sticking to the bread pan, you should consider using a nonstick bread pan or either “greasing” the bottom & sides of the pan with butter, vegetable oil, a cooking spray, etc. Even if you’re using a nonstick pan, you should also consider greasing it (as some nonstick pans become more “sticky” as they age). 

• This bread recipe uses instant yeast or bread machine yeast. It is not focused on active dry yeast. This recipe is targeted towards instant yeast & bread machine yeast as many of our visitors are bread machine users.
• Active dry yeast is different from instant yeast & bread machine yeast. Instant yeast & bread machine yeast are added directly to the recipe’s ingredients. In contrast, active dry yeast must be activated in water before being added to a recipe’s ingredients. Many bakers find it quicker to use instant yeast because you just add it to the dry ingredients. With active dry yeast, you need to spend roughly 10 minutes “proofing” (activating) the yeast with a liquid & sugar.
• I would recommend NOT reducing the salt in this recipe. You generally want to keep the salt-to-yeast ratio at a 1:1 basis in most bread recipes (1:1 based on teaspoons to teaspoons and NOT grams to grams). The salt moderates the growth of the yeast. If you cut the salt (and disrupt this 1:1 ratio), the yeast will grow faster than expected. In turn, this leads to more bread collapses (because the yeast rises too high and then craters in the middle) and/or results in “slack” less manageable dough. In addition, less salt will impact the flavor and browning of the bread.

• Cooler home temperatures in the winter can cause rising problems for bread dough. Ideally, your room temperature should be around 75-80 degrees F. Colder winter room temperatures can significantly delay the rise of the dough. You will need to raise the temperature of your kitchen (if you like a cold house in the winter) or find a warm spot for the dough to rise. I often put my dough (covered of course) next to a heating vent in the winter to make sure it is getting enough heat.
• Conversely, dough can rise faster than expected in a very hot kitchen.
• Kitchen humidity can also impact a recipe. A winter kitchen tends to be drier due to your heating system drying out the air. In contrast, a kitchen in the summer can be much more humid. This change in humidity impacts baking as flour can soak up humidity from the air. Therefore, you might have to add 1-2 teaspoons of liquid in the winter if the dough is looking too dry. Or you might have to add 1-2 teaspoons of flour in the summer if the dough is looking too wet. If your kitchen is very dry or humid, you might have to add even a little more (but start with 1 teaspoon at a time until you achieve the right consistency).
• Of course, excessive kitchen humidity or dryness can impact a recipe at any time during the year (not just in the summer & winter)!

• Other factors that can impact the rise of the dough include old or expired yeast, contaminated yeast (e.g. the yeast was left in an open jar & air moisture contaminated it), water that is too cold or too hot, using heavily chlorinated tap water, placing salt next to or on top of the yeast (salt can kill yeast or inhibit its growth), not covering the dough during the rising period (as the exterior of the dough can dry out & limit the ability to rise), etc.
• If your bread comes out too dense, you should read Bread Dad’s Why Is My Bread Machine Bread So Dense? page. It covers potential reasons & solutions in order to prevent dense bread. Most of the reasons & solutions apply to oven-baked bread as well as bread machine-baked bread.
• It takes roughly 15-20 minutes to preheat most ovens with some variability due to the size of the oven, planned baking temperature (hotter takes longer), etc.
• Optional – Use an oven thermometer as your expected oven temperature may be different than reality. Some ovens can be 25-50+ degrees F hotter or colder than the number you set with your oven dial. An oven thermometer (which usually costs less than $10) is an easy way to measure the actual temperature inside your oven.
• Optional – Use a digital bread thermometer to test if your bread is completely done. The interior temperature of the bread should be 190-200 degrees F. This inexpensive tool can save you from underbaked breads.

• You should let your bread cool down for 1-2 hours on the wire cooling rack before you cut any slices (or the slices will be “gummy” and not taste as good as expected). Excess interior moisture is released (via steam) during the cooldown period.
• If you have not made bread in a long time, please buy some NEW bread machine yeast or instant yeast before making your bread. Old yeast can die or lose its potency and this will lead to bread that does not rise properly. Yeast is not likely to be viable if it has been sitting in your pantry for years.
• Once you have opened the container that contains the yeast, the yeast will last longer if you store the bottle in the refrigerator or freezer. Just make sure the bottle is sealed tight (as yeast will deteriorate quickly if exposed to air, moisture and/or heat).
• If you like baked goods made with honey, you might also like to try out Bread Dad’s recipes for Bread Machine Honey Oat Bread, Bread Machine Honey Wheat Bread & Bread Machine Honey White Bread. Or my oven baked recipes for Honey Banana Bread and Honey Oat Bread. Or you might like to check out my Oatmeal Molasses Bread. It is a similar bread made with molasses (instead of honey).
• If you like oatmeal bread, you might like to try my recipes for Bread Machine Oatmeal Bread or my oven-baked Oatmeal Bread. These are made with sugar & not honey.

• You can also use this homemade bread to make one of Bread Dad’s delicious & toasty Grilled Cheese & Panini Sandwich Recipes.
• My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (e.g. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (e.g. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
• Always wear oven mitts/gloves when dealing with a bread machine and/or oven. Both can get very hot!
• For more easy bread ideas, please visit Bread Dad’s sections on Bread Machine Recipes and Homemade Bread Recipes.

If you liked this recipe, please leave a comment below & give us a 5 star rating. Jump to comment section

Plan to make this again? 📌Pin it or save it for later

Want More Recipes? Try These Next

1. Bread Machine Recipes – 90+ recipes for banana bread, sourdough bread, pizza dough, cinnamon raisin bread, etc.
2. Bread Recipes – French bread, buttermilk bread, bagels, Italian bread, etc.
3. Banana Bread Recipes – 60+ recipes for chocolate chip banana bread, banana nut bread, eggless banana bread, etc.
4. Quick Bread Recipes – Recipes using baking soda such as pumpkin bread, cranberry bread, etc.

🥖Want to make your bread even better? 1. Explore bread machines that I own & use 2. Essential tools that make baking easier

Reference Sources

1. Wikipedia, Bread
2. Wikipedia, Bread Machine
3. Wikipedia, Honey
4. Wikipedia, Oat
5. Wikipedia, Oatmeal

Related Recipes

1. Bread Machine Honey Wheat Bread
2. Bread Machine Oatmeal Bread
3. Greek Yogurt Bread
4. Honey Banana Bread
5. Honey White Bread
6. Soft White Bread

Please leave a comment & recipe rating in the comment box below.