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In the bowl of a stand mixer, combine 1 ¾ cups of warm water and ¼ cup of honey or sugar. Sprinkle 1 tablespoon of active dry yeast over the mixture and let it sit for about 5 minutes until foamy.
Add ¼ cup melted butter, 1 egg, 2 ½ teaspoons salt, and 2 cups of bread flour to the yeast mixture. Mix until well combined.
Add 2 more cups of flour, one cup at a time. Mix well after each addition until a dough forms.
Knead the dough for about 5-7 minutes on medium speed if using a stand mixer, or by hand on a floured surface until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Once the dough has doubled in size, punch it down to release the air. Divide it in half and roll out each half into a rectangle about 9×13 inches. Roll up each rectangle tightly into a log, pinching the seams to seal.
Place your dough logs into greased 9×5-inch loaf pans, seam side down. Cover with a clean kitchen towel and let them rise for another 30-45 minutes.
Preheat your oven to 350°F (175°C). Once the dough has risen, bake in the preheated oven for 30-35 minutes or until golden brown and baked through.
Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.