Honey Bunch Bread

Honey Bunch Bread

AsianCajun 0

"This is our family's favorite bread recipe; it was obtained from one of my fathers coworkers."

Ingredients 3 h 40 m {{adjustedServings}} servings 110 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 2.3 g
  • 3%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Stir warm water and honey together in a bowl until honey dissolves. Sprinkle yeast over water mixture and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  2. Stir oil and salt into yeast mixture. Mix 3 cups of flour into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition, until dough is no longer sticky and pulls together. Continue kneading for 5 minutes in a stand mixer or 10 minutes by hand.
  3. Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a towel and let rise in a warm place until doubled in volume, about 1 hour.
  4. Punch down dough and let rise again until doubled in volume, about 45 minutes.
  5. Grease three 9x5-inch loaf pans.
  6. Punch down dough and turn onto a lightly floured surface. Form dough into 3 loaves and place into prepared pans. Cover loaves with a damp cloth and let rise until dough is about 1 inch above the sides of the loaf pans, about 45 minutes.
  7. Preheat oven to 350 degrees F (175 degrees C).
  8. Bake in preheated oven until tops are golden brown and the bottoms of loaves sound hollow when tapped, about 40 minutes. Remove loaves from pans and transfer to a cooling rack.
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  • Cook's Notes:
  • I like to use coconut oil and substitute half whole wheat flour. You can also use sugar in place of the honey.
  • The amount of flour varies based on how it's measured, humidity, and altitude.
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Reviews 3

  1. 4 Ratings


I halved this recipe and made one sandwich size loaf. I used white whole wheat for 1 cup of the flour and used melted butter instead of vegetable oil. I did have to add almost a full cup more flour to achieve the correct dough consistency, but it baked up nice and moist with a soft, but sturdy crumb. I was happy that there is only the merest hint of sweetness. Thank you, this will go in the recipe box.


I scaled this recipe to 12 servings (1 loaf), but I see that the previous reviewer scaled in half for one loaf. I baked this in a 9x5 pan, and even after 1-1/2 hours on the final rise, it never did rise to 1" above the loaf pan. Unfortunately, when I was putting the pan into the oven, it slipped out of my hand onto the oven rack and deflated, so I didn't take a picture. However, I'm going to try this again, making half a recipe, and using one 9x5 pan. If you're scaling to one loaf, you may want to consider an 8x4 loaf pan which should give you more height. On the positive side, the dough really was easy to work with, and it tasted good, so I'll do an update soon on my next effort.


Very nice bread. Hubs loved it even more than the Bagel Bread he has been raving about for 6 months . . .I guess he's found a new favorite! I did have to add about 1/2 cup more flour, and instead of making this into 2 loaves like others did, I made it into 4. It made for small loaves, but it's just the 2 of us so that works even better. I used the bread machine but took it out after the dough cycle and baked on 350 for 40 minutes. Delicious! Thanks for the recipe!