In a large bowl or the bowl of your stand mixer, add warm water and honey. Sprinkle the yeast over the top and let sit for 5 minutes.

Add 4 cups of flour, oil, and salt to the yeast mixture; stir until incorporated. Then add the remaining flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl.

Knead the Dough: If kneading by hand, transfer the bread dough to a very lightly floured surface, oil your hands, and knead for 6 to 7 minutes or until the dough is smooth. If kneading in a stand mixer, using the dough hook, knead for 4 minutes at medium speed until the dough is smooth. Adjust the dough as needed with additional flour or water if necessary.

Transfer the dough to an oil-coated bowl and let rise in a warm place for about 1 hour, until the dough has doubled. Punch the dough down, cover, and let rise for 30 minutes.

Coat two 9 x 5-inch loaf pans and set them aside. Divide the dough in half and form it into 2 loaves. I like to make a log and then pinch the seam and the ends together tightly. Place seam side down in prepared pans, cover loosely and let rise in a warm place until the center of the loaf has crowned; about 1-inch above the loaf rim. About 30 minutes.

Meanwhile, preheat the oven to 350 degrees F.

Uncover the loaves and place them in the oven. Bake for 35 to 40 minutes or until a digital thermometer reaches between 180° - 200°F. Tent a sheet of foil over the loaves after 20 minutes to prevent over-browning if desired.

Remove the bread from the oven and from the loaf pans. Transfer to a rack to cool completely before slicing. Brush melted butter over the warm bread for a delicious crust as it cools.