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1
Heat milk in a small saucepan to 105 degrees (between lukewarm and hot). Remove from heat and add yeast, whisking with a fork to combine. Let the mixture sit for 5-10 minutes, until bubbles form all over the top.
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2
With a stand mixer, cream together 7 tablespoons of the butter with the honey until light and fluffy. Add eggs, one at a time, mixing well after each addition.
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3
Sift together flour and salt. Add flour-salt mixture, a cup at a time, alternating with yeast-milk mixture, to the butter-egg-honey mixture, mixing after each addition. Dough will form a sticky ball.
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4
Cover bowl with a dishtowel and let it rise in a warm place until doubled in bulk, about 2 1/2 hours. Remove to an oiled board and punch down and fold 30 times.
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5
Butter a 9 x 5 loaf pan with the remaining tablespoon of butter, and shape dough into a loaf and place in pan. Cover with dishtowel again, and allow to rise in a warm place until even with top of pan (about an hour and a half).
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6
Bake at 350 for 25-30 minutes, until golden brown. Cool in pan on a rack for 10 minutes, then slip a table knife around edges of pan and turn out onto rack.
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7
Wait as long as you can stand before slicing off the end piece and buttering it to eat right then! Melt with contentment.
