Read through the recipe before starting and measure all your ingredients in advance. Go back and watch my full video tutorial, read my expert tips and extended instructions with photos. I highly recommend using metric measurements and weighing the dry and wet ingredients for best accuracy.

Add the dry ingredients into a stand mixer bowl. Use the dough hook attachment.

While the mixer is on, slowly add the water, butter and honey. Knead on slow speed for 5-7 minutes until the dry and wet ingredients are fully incorporated, smooth and combined. The dough will start pulling away from the sides of the bowl. The dough will feel tacky but not sticky. Oil your fingers to make handling the dough more manageable.

Remove the dough from the edges of the mixing bowl, form into a round shape and place back into the bowl. Lightly drizzle the bowl edges and dough with oil. This prevents the dough from getting stuck on the edges when rising. Cover with plastic wrap and place in a warm spot for 2 hours until doubled in size.

Prepare each 1lb. loaf tin by spreading softened butter on the entire inside surface. Set aside.

Punch the dough down and transfer to a clean, dry work surface. Do not add flour.

Divide the dough equally in half, about 670g each. Use a scale for best results. Weigh the entire dough ball, then divide that number by half.

Flip over so the smoother side is down. Working with one dough piece at a time, use your fingertips to gently flatten the dough into a rectangle, about the same width as the loaf tin.

Roll the portion closest to you up and away from you.

Then, fold the sides towards the center and continue rolling away from you, forming into a small log shape. Use the resistance of the surface to pull the dough tightly together. Gently pinch a seal where the edges come together.

Place each dough log into the loaf tin, seam side down. Gently press down the surface of the dough into the loaf tin to release any surface bubbles.

Loosely cover with plastic wrap and let it rise for at least 40 minutes but up to one hour, depending on the temperature of the room. The dough will rise above the edges of the loaf tin. See step-by-step photos for visual.

While the dough is rising in the loaf tins, preheat the oven to 350°F / 176°C.

Remove the plastic wrap and bake for 40-42 minutes until deeply, golden brown. Brush with butter over the tops of the loaves. This helps keep the crust soft and adds a finishing touch. Leave the bread in the tin for at least 10 minutes, then transfer to a rack to cool.

This bread is very soft and fluffy. Slice when completely cool for best results and store leftovers at room temperature for up to 3 days.