Bloom the yeast

• Pour the warm water into a bowl.
• Add the yeast and the melted, cooled butter.
• Whisk well, then cover or leave to sit until frothy and bloomed.

Mix the dough

• Pour the bloomed mixture into the stand mixer fitted with the dough hook.
• Add the honey and stir to combine.
• Add the salt and the flour, two cups at a time, to avoid a flour disaster.

Knead

• Start the mixer on low, then increase to medium speed.
• Knead until the dough pulls away from the sides and gathers around the dough hook.

Finish kneading by hand

• Turn the dough out onto a lightly floured countertop.
• Knead briefly, adding flour only if needed, until smooth and not too sticky.

First rise

• Place the dough in a lightly greased bowl and cover it.
• Let it sit at room temperature until doubled in size.

Shape the loaves

• Turn the dough out and divide it into two equal pieces.
• Pat each piece into a rectangle, roll it up tightly and pinch the ends closed.
• Place each loaf seam-side down into a liberally greased loaf pan.

Second rise

• Cover the loaf pans and let the dough rise at room temperature.

Score and bake

• Preheat the oven to 350 degrees.
• Score one expansion line down the middle of each loaf.
• Bake until the tops are golden brown.

Butter and cool

• Brush the warm tops with butter to soften the crust.
• Flip the loaves out onto a cooling rack and let them cool before storing.