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Mix everything together
Knead in butter until the dough is smooth, stretchy, and slightly tacky, about 8-10 minutes.
Cover and let rise until doubled.
Divide into 2 equal pieces, shape into loaves, and place in greased loaf pans.
Let rise until the dough is just above the rim of the pans.
Bake at 350°f for about 30-35 minutes, or until the center reaches 190-195°f.
Brush the tops with butter right after baking for an extra-soft crust.
Put warm milk in the microwave for a couple minutes until it's warm, not hot.
Let the honey and instant yeast sit and bloom for 10 minutes.
Mix the ingredients.
If your dough looks stickier than this, add maybe 20 more grams of flour.
Mix the dough on a clean counter to develop the gluten.
Put the dough in a bowl.
Wait for it to double.
Weigh the dough for the pans.
Roll the dough up and tuck.
Place in 9 by 4 stainless steel pans.
Try to roll it pretty tight so you don't get air pockets.
Covering them with a damp tea towel and letting them sit for probably 45 minutes to an hour.
Put the loaves in the oven.
Bake on a 350 degree oven for about 20-25 minutes.
Put a little butter on top after it comes out of the oven.