Step 1

Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top.

Step 2

Set aside for 5 minutes to allow the yeast to bloom (it should get foamy and smell yeasty. If it doesn’t, throw out the water/yeast and start over with fresh yeast).

Step 3

To the bowl, add the honey, melted butter, 4 cups of flour and salt.

Step 4

With the paddle attachment affixed, mix on low until combined.

Step 5

Switch to the dough hook and knead on low for 10 minutes* (see note if you do not have a stand mixer)

Step 6

Place dough in a large, clean bowl that’s been coated lightly in vegetable oil and cover loosely with plastic wrap.

Step 7

Let rise in a warm place until the dough has doubled in size, 45 – 60 minutes.

Step 8

Lightly brush a loaf pan with vegetable oil or line with parchment paper and set aside.

Step 9

Punch down the proofed dough and turn out onto a clean work surface.

Step 10

Gently press the dough into a rectangle, one inch thick and no wider than the length of the loaf pan.

Step 11

Starting with the long end, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.

Step 12

Turn the dough seam side up and pinch it closed.

Step 13

Tuck the ends underneath the rolled loaf, as pictured.

Step 14

Place dough in the loaf pan and press it gently so it touches all four sides of the pan, if needed.

Step 15

Cover loosely with plastic wrap, and let rise in a warm place until doubled in size, about 60 minutes.

Step 16

Preheat the oven to 350°F (180ºC).

Step 17

Remove plastic wrap from the proofed dough and bake for 40-45 minutes or until the loaf reaches 205 degrees (when a thermometer is inserted in to the center).

Step 18

Remove bread from the oven and allow to cool in the pan for 15 minutes then turn dough out onto a wire rack, turn right side up and allow to cool to room temperature before slicing