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Reka Bread Recipe​

Classic Reka Bread Recipe

This soft, slightly sweet reka bread is the perfect everyday loaf — ideal for toast, sandwiches, or simply enjoying with butter. Made with pantry staples like milk, honey, and bread flour, this recipe is beginner-friendly and yields a fluffy, golden loaf that’s rich in flavor and texture. Ready in just a few hours, it’s a must-have addition to your baking rotation.
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Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings: 10
Course: bread
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ½ cups 420g bread flour
  • 1 cup 240ml warm whole milk (around 100°F/38°C)
  • 2 ¼ tsp 1 packet active dry yeast
  • 2 tbsp honey
  • 4 tbsp 60g unsalted butter, melted
  • 1 large egg room temperature
  • 1 ¼ tsp fine sea salt
  • 1 tbsp melted butter for brushing after baking

Equipment

  • Mixing bowls (large & medium)
  • Measuring Cups & Spoons
  • Stand mixer with dough hook (optional but helpful)
  • Whisk & spatula
  • 8x4-inch loaf pan
  • Clean kitchen towel or plastic wrap
  • Pastry brush (for butter glaze)
  • Cooling rack
  • Thermometer (optional, for dough and internal loaf temp)

Method
 

  1. Activate Yeast: In a bowl, combine warm milk, honey, and yeast. Let sit for 10 minutes until frothy.
  2. Mix Wet Ingredients: Add melted butter and egg to the yeast mixture. Whisk to combine.
  3. Form the Dough: Add 2 cups of flour and mix well. Gradually add remaining flour and salt. Mix until a dough forms.
  4. Knead: Knead for 8–10 minutes by hand or 6–8 minutes with a stand mixer until the dough is smooth and elastic.
  5. First Rise: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
  6. Shape Loaf: Punch down dough. Roll into a log and place seam-side down in a greased 8x4-inch loaf pan.
  7. Second Rise: Cover and let rise again for 35–45 minutes until dough crowns over the edge of the pan.
  8. Bake: Preheat oven to 350°F (180°C). Bake for 30–33 minutes until golden brown and internal temperature reads 200°F (93°C).
  9. Cool: Brush hot loaf with melted butter. Let cool in the pan for 5 minutes, then transfer to a wire rack. Wait at least 1 hour before slicing.
    Reka Bread Recipe​

Notes

  • 🥛 Milk temperature matters: Too hot and it will kill the yeast; too cold and it won’t activate properly.
  • 🌾 You can substitute 1 cup of bread flour with whole wheat flour for a heartier version.
  • ❄️ To freeze: Let the loaf cool completely, slice, and store in a ziplock bag for up to 2 months.
  • 🧈 For extra flavor, add citrus zest, sesame seeds, or mix-ins like chopped nuts or herbs.
  • 🍞 Always let the bread cool completely before slicing to avoid a gummy texture.
  • Reka Bread Recipe​ Reka Bread Recipe​