Step 1

Whisk the water and sugar together in the bowl of a stand mixer (or a regular bowl if you’re mixing the dough by hand).

Step 2

Sprinkle the yeast on top then let it bloom for 5 minutes.

Step 3

Stir in the butter, honey, and salt, then gradually stir in 3½ cups of the flour.

Step 4

Knead in the bowl of a stand mixer fitted with the dough hook for 5-6 minutes, sprinkling in a bit a flour if it’s still sticking to the sides. Don’t add too much flour or the bread will be thick and heavy. Or if kneading by hand, knead for 8-10 minutes, adding a light dust of flour when it gets too sticky to handle. The dough should still be tacky but not wet.

Step 5

Form the dough into a ball then place it in a large bowl and cover it with plastic wrap. Let rise at room temperature for 2 hours, or until it has doubled in size.

Step 6

Preheat oven to 400°F and spray an 8-inch cast iron skillet with nonstick spray. Set aside.

Step 7

Sprinkle some flour onto a clean work surface, then turn the dough out on top and knead it a few times. Tuck the ends into itself and form it into a ball.

Step 8

Place it into the prepared pan then gently press the dough out into the pan and cut the top with a very sharp knife into whatever design that you prefer.

Step 9

Bake for 20-25 minutes, or until the top is golden brown. Let it rest for at least 15 minutes before slicing and serving with room temperature butter and honey, if desired.