To a Mixing Bowl or Stand Mixer: Add 4.5 cups wheat flour and yeast and stir to combine. Add warm water and mix.

Cover and allow to rest for 15 minutes.

Add vital wheat gluten, salt, melted butter, honey, Greek yogurt and mix well.

Knead: Add 1 ½ cups of flour and mix. Mix well and watch the dough; it should begin to pull away from the sides of the bowl. If needed, add more flour, a little at a time, until it does. Knead the dough with your stand mixer for 5 minutes (or by hand for 10 minutes). The dough should be smooth and elastic.

Prepare Pans: Spray bread pans with non-stick cooking spray and line the bottom of the pans with parchment.

Shape: Turn dough out onto a lightly greased or floured countertop and divide it into two equal pieces. Press each portion into a rectangle about 9 inches long and then roll tightly into a log. Place in prepared pans.

Rise: Cover with a lightweight kitchen towel and rise for about an hour, or until the dough is rounded over the tops of the pans. *See notes for quick rise trick.

Bake: Place both bread pans on the middle rack of a cold oven. Turn the oven to 350 degrees F and bake for 30-38 minutes, until the tops are golden.

Remove from oven and smooth a stick of cold butter over the tops of the hot bread. Invert bread onto a wire cooling rack to cool completely.

Store leftover bread in a bread bag on the countertop for up to 3 days, or in the fridge. See notes, for freezing instructions.