In the bowl of a stand mixer or a large bowl, combine warm water, salt, honey and melted butter. Mix until well combined and the salt begins to dissolve.

Add 4 cups of flour and mix. 

Next add the yeast, stir.

Add 1 1/2 cups more flour and mix until a soft dough forms. Reserve the last cup of flour for adding while kneading. Dough should be shaggy, lose and pulling easily away the sides of the bowl. Not too sticky.

Onto a clean, floured surface, turn out the dough. If using a mixer, turn the speed to medium, attach the dough hook and knead for 6-8 minutes.

Begin kneading the dough and adding flour from the reserved cup as needed if it sticks to the counter or your hands. 

Knead the dough until it is smooth and elastic - about 8-10 minutes by hand or 5-6 in a stand mixer. 

Warm your oven to about 100 degrees F. we will place the dough here as a nice warm, draft free spot for it to go for it's first rise. It will drastically reduce the rise time. 

Place dough in a bowl and into the 100 degree oven. Turn the oven off. 

Check the dough periodically. We are looking for it to double in size. 

Once it has doubled in size, prepare 2 baking pans by greasing them with cooking spray or oil. 

Turn dough onto floured surface, divide the dough in half and shape into loaves. 

Place back in the warmed oven until the dough begins to rise over the brim of the pans. 

Remove from the oven and preheat to 350 degrees F. 

Bake bread for around 30 minutes or until the tops are browned and the internal temperature reaches about 180 degrees F. 

Rub butter over the tops if desired, allow to cool and then slice.