Honey Bread

Prepare the bread: If the thick-cut white bread is not already a square or rectangle, trim it to shape. Score the top surface of the thick-cut white bread in a crisscross pattern, about 1 cm deep, without cutting all the way through the bread.

Melt the butter: In a small saucepan, melt the unsalted butter over low heat. Add 20g of honey and the granulated sugar to the melted unsalted butter. Stir until the granulated sugar is dissolved, creating a smooth honey-butter mixture.

Brush the bread: Generously brush all sides of the thick-cut white bread with the honey-butter mixture, ensuring the scored lines are well coated.