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1
Mix 1/4 cup warm water and sugar in large bowl.
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2
Sprinkle yeast over; stir to dissolve.
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3
Let stand until foamy, about 8 minutes.
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4
Stir in remaining 1 3/4 cups warm water.
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5
Mix in butter, salt and honey.
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6
Using wooden spoon, stir in 4 cups flour.
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7
Turn dough out onto floured surface.
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8
Knead until smooth and elastic, adding more flour if sticky, about 8 minutes.
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9
Form dough into ball.
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10
Butter large bowl.
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11
Add dough, turning to coat.
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12
Cover bowl with plastic wrap, then with clean towel.
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13
Let dough rise in warm draft-free area until doubled, about 1 hour.
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14
Punch down dough.
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15
Cover dough with plastic wrap and let rest 10 minutes.
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16
Divide dough in half; roll each dough piece between hands and work surface into 9-inch-long loaf.
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17
Transfer loaves to baking sheet.
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18
Cover with plastic, then with towel.
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19
Let dough rise in warm draft-free area until almost doubled, about 30 minutes.
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20
Position rack in center of oven; preheat to 425F.
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21
Make 5 diagonal slashes crosswise in surface of each loaf.
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22
Lightly brush water over tops and sides of loaves.
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23
Bake loaves 20 minutes, brushing occasionally with water.
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24
Continue baking until loaves are golden brown and tester inserted into center comes out clean, about 15 minutes.
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25
Transfer to rack; cool.
