In the bowl of a mixer with the dough hook attached, combine warm water, yeast, and sugar. Stir and let it sit for 5 minutes or until the liquid becomes foamy.

Add honey, salt, and 2 Tbsp of melted butter to the mixture. With the mixer on low, gradually add in 4 cups of leveled and sifted flour. Knead the dough for 5-10 minutes until it forms a ball and is no longer sticky. To test readiness, lightly press on the dough; if it bounces back, it’s ready.

Remove the dough hook and coat both sides of the dough with olive oil. Place it in a warm area of the kitchen for 1 hour, or alternatively, warm the oven to 150 degrees, turn it off, and place the bowl inside.

After an hour, the dough should have doubled in size. Turn it out onto a floured surface, cut it into two equal pieces, and press each portion into a rectangle, eliminating air bubbles.

Roll each rectangle into a log from the short side, tuck the ends in, and place the dough seam side down into a greased 8×5 loaf pan.

Lightly spray the tops of the loaves with non-stick cooking spray, cover them with plastic wrap, and let them proof for another hour in a warm place.

Preheat the oven to 390 degrees. Remove the plastic wrap and place the pans on the middle rack. Bake for 20-30 minutes until the tops are golden brown, and the middle of the loaf registers 208 to 210 degrees.

Allow the loaves to rest for 2-3 minutes in the pan, then invert them onto a cooling rack. Brush the tops and sides with melted butter. Let the loaves cool completely before slicing.