Place the warm water in the bowl of a stand mixer with the honey.

If using active dry yeast, add that, mix and allow it to rest for 10 minutes. If using instant or rapid rise yeast, skip the resting time.

Add flour, salt and softened butter. Use a dough hook to mix on low speed until it's comes together.

Use the dough hook to knead on low (speed 2 kitchen aid) for about 10 minutes. Every 3ish minutes, I take the dough off the hook, reposition it and continue kneading.

Grease the edge of the bowl and cover. Rest in a warm place for about 1 hour. The dough should double in size.

Meanwhile, grease and line a 9x5 inch loaf pan with baking spray (or oil/ butter) and parchment paper. I like to use two binder clips to secure the parchment.

Punch the dough down, stretch it out into a rectangle, the width of the loaf pan. Roll it up into a log and place it in the loaf pan.

Loosely cover with plastic wrap and rest in a warm place for another hour.

Preheat the oven to 425F (218C) and remove the plastic wrap from the bread. *optional, brush with egg wash or butter or oil (can also top with seeds, flakey salt, etc.)

Bake for about 20 minutes, the top should be lightly browned (darker if you use an egg wash) and the loaf will feel light when you take it out of the oven. Internal temp must be at least 195F(91C) if you check that.

Allow to cool for at least 30-60 minutes before slicing.