Begin by preparing the dough: In a large mixing bowl or the bowl of a stand mixer, combine the warm water, yeast, and a small pinch of the honey or sugar. Allow it to sit for 5-10 minutes, until the mixture becomes foamy and bubbly. This process ensures your yeast is active—if no bubbles form, it's time to start again with fresh yeast.

Next, stir in the remaining honey or sugar, salt, oil, and 3 cups of flour. Blend the ingredients together until fully incorporated. Gradually add another cup of flour, and continue mixing. While the mixer is running, continue adding flour ½ cup at a time. Keep mixing until the dough begins to pull away cleanly from the sides of the bowl. You’re looking for a smooth, elastic texture that slightly sticks to your finger, without being overly sticky. If needed, add a bit more flour to achieve the right consistency.

Now, knead the dough: Let the mixer run on medium speed for 4-5 minutes, or knead by hand on a lightly floured surface for 5-8 minutes, until the dough becomes smooth and elastic.

For the first rise, grease a large bowl with oil or spray it with cooking spray. Place the dough inside, ensuring it is evenly coated with oil. Cover the bowl with plastic wrap or a dish towel and leave it in a warm spot to rise. The dough should double in size after about 1 ½ hours.

Once the dough has risen, generously spray two 9x5-inch loaf pans with cooking spray. For extra insurance, you can line the bottom of each pan with a piece of parchment paper, though this is optional.

Punch the dough down to release any air pockets. Divide the dough into two equal portions, shaping each into a long log. Place the shaped dough into the prepared loaf pans.

For the second rise, cover the loaf pans with a dry dish towel, or use plastic wrap sprayed with cooking spray to prevent sticking. Let the dough rise for 45 minutes to an hour, or until the tops have risen about 1 inch above the rim of the pans. Carefully remove the covering.

Bake the bread: Preheat your oven to 350°F. Bake the loaves for 30-33 minutes, until the tops are a rich golden brown. When you tap the top of the loaf, it should sound hollow.

Carefully remove the loaves from the pans and place them on a wire rack to cool. While they are still warm, brush the tops with melted butter. Let them cool for at least 10 minutes before slicing.

Store the cooled bread in an airtight container or bag for up to 2-3 days at room temperature, or refrigerate for up to 5 days.