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Honey Bunch Bread

Honey Bunch Bread


"This is our family's favorite bread recipe; it was obtained from one of my fathers coworkers."
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3 h 40 m servings 110 cals
Serving size has been adjusted!
Original recipe yields 36 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  • 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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Read all reviews 4
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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 ...

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...

I have baked bread for many years and one day I ran across this recipe and me and my hubby loved it, this is a keeper!

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 inst...

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