Place the water in the mixer bowl of your stand mixer.

Stir in the honey to dissolve, and sprinkle the yeast over the water. Gently stir to mix.

Allow the yeast to sit in a warm place for about 15 minutes, until it's activated and becomes frothy.

To the proofed yeast mixture, add the flour, warm water, salt, honey, citric acid and melted butter.

Using a dough whisk or a spatula, mix the ingredients to form a rough dough.

Place the bowl in the mixer with a kneading hook attached, and knead the dough on low speed for about 2 - 5 minutes.

Increase the speed by 1 or 2 levels and knead the dough for a further 12 - 15 minutes until it's smooth and elastic.

Once the dough is kneaded, remove the dough hook and fold the dough over a few times by hand.

Place it in a lightly oiled bowl, and cover with plastic wrap. Let the dough proof for about 1 hour until it has at least doubled in size.

Prepare the bread loaf pans. Butter 1 - 9 x 5 inch loaf pan or 2 - 8.5 x 4.5 inch loaf pans.

Turn the proofed dough out onto a lightly floured work surface. Slightly flatten it with your hands.

Gently press the dough into an evenly thick rectangle.

Tightly roll up the short side, along the length of the dough rectangle.

Pinch the seams to seal it, and tuck in the two sides and pinch these seams as well.

Transfer this into the prepared loaf pan, seam side down, and press the dough into the pan.

Loosely cover the loaf pan with plastic wrap and let it proof again in a warm place for about 45 minutes - 1 hour.

Preheat the oven to 375°F / 190°C during the last 30 minutes of the second proofing time.

When the bread loaf is ready and the oven has preheated, place the loaf pans in the middle of the oven, and bake for 35 - 45 minutes.

Remove the pans from the oven and keep in a warm place to cool. After about 10 minutes, remove the bread from the pans and keep it on a wire rack to cool down completely.