• In a large bowl or the bowl of your stand mixer, add warm water and honey. Sprinkle the active dry yeast over the top and let sit for 5 minutes. If using instant yeast, add it with the flour and skip the 5 minute proofing time.
• Add 4 cups of flour, oil, and salt to the yeast mixture; stir until incorporated. Then add the remaining flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl.

Knead the dough

• If kneading by hand, transfer the bread dough to a very lightly floured surface, oil your hands, and knead for 6 to 7 minutes or until the dough is smooth. If kneading in a stand mixer, using the dough hook, knead for 4 minutes at medium speed until the dough is smooth. Adjust the dough as needed with additional flour or water if necessary.
• Transfer the dough to an oil-coated bowl and let rise in a warm place for about 1 hour, until the dough has doubled. Punch the dough down, cover, and let rise for 30 minutes.

Shape the loaves

• Coat two loaf pans (8.5 x 4.5 inches or 9 x 5 inches) and set them aside. Divide the dough in half and form each half into a loaf. I like to make a log and then tightly pinch the seam and the ends. Place seam-side down in prepared pans, cover loosely, and let rise in a warm place until the center of the loaf has crowned, about 1 inch above the rim—about 1 hour more.

Baking

• Meanwhile, preheat the oven to 350℉.
• Uncover the loaves and place them in the oven. Bake for 35 to 40 minutes or until a digital thermometer reaches between 190℉ to 200°F. Tent a sheet of foil over the loaves after 20 minutes to prevent over-browning if desired.
• Remove the bread from the oven and from the loaf pans. Transfer to a rack to cool completely before slicing. Brush melted butter over the warm bread for a delicious crust as it cools.