-
1
Sprinkle yeast over warm water in the bowl of an electric mixer fitted with a paddle attachment.
-
2
Add honey, butter and salt; whisk until yeast is dissolved.
-
3
Let stand until foamy, about 5 minutes.
-
4
Add 3 cups flour; mix on low speed until smooth, about 3 minutes.
-
5
Add 3 more cups of flour; mix until incorporated.
-
6
On a lightly floured surface, knead dough, adding up to 1 cup more flour as needed; knead until smooth, elastic, and slightly sticky, about 5 minutes (I do this with my dough hook in the mixer).
-
7
Let rise in a large buttered bowl, covered with plastic wrap in a warm, draft-free spot until doubled in bulk, about 45 minutes.
-
8
Preheat oven to 400.
-
9
Butter two 4 1/2 by 8 1/2 inch loaf pans.
-
10
Punch down the dough; transfer to a lightly floured surface.
-
11
Divide dough in half.
-
12
Gently knead each piece until smooth.
-
13
Shape each piece into a loaf, tucking sides underneath to form a seam down the middle.
-
14
Place loaves, seam side down, in buttered pans.
-
15
Let rise until dough reaches top of pans, 15 to 20 minutes.
-
16
Brush top of loaves with butter.
-
17
Bake until golden brown and hollow-sounding when tapped on bottom (briefly turn out loaf to test), 35 to 45 minutes.
-
18
Let cool slightly in pans on wire racks; unmold.
-
19
Let cool until just warm before slicing.
