Proof the Yeast:

In a large bowl or stand mixer, whisk the yeast into the warm water along with a small amount of the honey or sugar. Let sit for 5-10 minutes until it becomes foamy and bubbly (this proofs the yeast; if no foam appears, discard and begin with fresh yeast).

Mix Wet Ingredients:

Add the remaining honey or sugar, salt, oil, and 3 cups of flour. Stir until combined.

Add Flour Gradually:

Incorporate another cup of flour and mix. While the mixer runs, gradually add flour in 1/2 cup increments until the dough no longer clings to the sides of the bowl. The dough should feel smooth, elastic, and slightly tacky when touched with a clean finger; supplement with extra flour if required.

Knead the Dough:

Knead at medium speed for 4-5 minutes (or by hand on a lightly floured work surface for 5-8 minutes).

First Rise:

Coat a large bowl with oil or cooking spray, place the dough inside, and flip it to grease all surfaces. Enclose with a dish towel or plastic wrap and set in a warm spot until it doubles in size, roughly 1 1/2 hours.

Prepare Loaf Pans:

Liberally coat two 9x5-inch loaf pans with cooking spray on every side. Optionally, line the bottoms with parchment paper.

Shape the Loaves:

Deflate the dough thoroughly to expel air pockets. Split it into two equal halves. Form each half into an elongated log and transfer to the prepared pans.

Second Rise:

Cover the pans with a lightweight, dry dish towel (or mist two sheets of plastic wrap with cooking spray and drape them gently over the pans). Allow a second rise for about 45 minutes to 1 hour, until the dough swells to about 1 inch above the pan rims. Carefully remove the covering.

Bake the Bread:

Heat the oven to 350°F (175°C). Bake the loaves for 30-33 minutes, until the tops are golden brown. Rap the top of a loaf; it should produce a hollow sound.

Cool and Butter:

Turn the loaves out onto a wire rack. Brush the tops with butter and let cool for a minimum of 10 minutes before slicing.

Store Properly:

Keep the cooled bread in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.