MAKE DOUGH: Combine 6 cups of flour and the salt in the bowl of a stand mixer (or large mixing bowl if mixing by hand) with a whisk. Combine the warm milk, warm water, melted butter, honey and yeast. Turn the mixer to low and add the liquids slowly, using the dough hook attachment. Increase the mixer to medium speed as the dough starts to come together. Mix until the dough (scrape down as needed) becomes smooth and elastic. If dough is still sticky, add the remaining ¼ cup flour in small amounts, trying not to incorporate too much flour. It could take up to 10 minutes to knead, either with the stand mixer or by hand. You’ll know it’s ready when dough forms a soft and smooth ball.

FIRST RISE: Remove the dough from the machine and form into a smooth round ball. Place in a greased (with olive oil or butter) bowl or proofing container. Turn the dough over to coat with the oil. Cover bowl with a kitchen towel or lightly greased plastic wrap. Place dough in a warm place to rise until doubled in size (about 45 minutes).

SECOND RISE: Turn the risen dough out onto a lightly floured surface. Divide the dough into 2 equal pieces with a knife or bench scraper. Portion each piece into desired shape and place on a baking sheet. Or, place dough in loaf pan. Cover loosely with plastic wrap and let the dough rise again until almost doubled in size (about 30 minutes). Preheat the oven to 350 degrees F.

BAKE BREAD: Slash the top of the loaves with a razor blade or sharp knife and bake in preheated oven for 35-40 minutes, until golden brown. The interior of the loaf should be about 195 degrees F (Use an instant-read thermometer when it comes out of the oven and stick it directly into the center of the loaf to check the temperature). Remove the bread from the pan, if using, and let it cool on a wire rack.

COOL & SERVE: Cool and slice, and serve with good (room temperature) butter and honey as well.