Honey white bread from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 57) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julesamomof2 on October 31, 2025

    Is this Ina's one and only bread recipe? I wish she had more, because this bread was delicious and Ina's instructions were spot on. For a bread recipe it seems like it might be fairly flexible too as I had to make some substitutions. I ran out of all purpose flour and had to use bread flour for the last cup. I also had to thin out half and half as I had no milk. Next time I would make only one loaf as the bread does not keep well beyond a day or two at the most.

  • anya_sf on January 18, 2020

    I made 1/2 recipe to produce 1 loaf, and used 1/3 white whole wheat flour to boost the nutrition. Baked at 325 convection, the loaf was done in 43 minutes. Good, basic recipe.

  • averythingcooks on January 05, 2019

    The decision to make a loaf of bread with a new recipe lead me here. This was easy to cut in half for a single loaf but some substitutions were required. I'm not sure who buys extra large eggs (other than Ina!) but I worried about my large egg yolk so I added a bit more beaten egg hanging around from an earlier recipe. Also, no whole milk meant some math to make a mix of 2% milk & 5% cream which I'm sure did not come out to 3.5%! The dough was lovely to handle and rose beautifully both times but then came out of the oven a bit "flat". It tastes nice but as my husband said......not as "bread-like" as other loaves. I'm not sure if my technique or substitutions had an impact but it is good toasted & I'm going to try this again.

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