Combine wet ingredients and the salt in the mixer. (Water, salt, oil, lemon juice and honey)

Next add half your flour. Mix until well combined.

Allow the dough to rest in the mixer for 10 minutes before proceeding. This will make a softer loaf and helps to hydrate the fresh flour.

Add yeast and the rest of your flour. I like to add the flour slowly, 1/2 cup at a time and watch how the dough reacts. You don’t want to add too much flour. Add just enough to where a soft dough forms and the dough begins to pull away from the sides of the bowl.

Knead dough until smooth and elastic. This takes about 6-8 minutes with a mixer and 10+ minutes if you are kneading by hand. Do the window pane test to ensure the kneading has been done properly.

First rise. Move the dough to a large bowl and place somewhere warm. I like to use my barely warmed oven(preheat for a few minutes and then turn it off). Allow the dough to rise until double in size, in a warm spot that takes 30-45 minutes. If rising on the counter, cover the dough and it may take longer to double in size.

Turn dough out onto clean counter and cut in half. Shape loaves and place in greased loaf pans and allow to rise until double in size again.

Once doubled bake at 350* F. for 25-30 minutes until tops are golden brown and the bread is cooked through, about 190 degrees F.