Prepare the dough: In the bowl of your stand mixer add yeast, water and a drop or two of honey. Allow to rest for 5-10 minutes, waiting for it to bubble.
Add remaining honey, salt, oil, and 3 cups of flour. Mix to combine.
Add another 2 cups flour and mix to combine. With the mixer running add more flour, ¼ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
First Rise: Grease a large bowl with oil and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap or beeswax and allow to rise in a warm place, until doubled in size, about 1 ½ hours.
Butter two loaf pans generously on all sides.
Divide dough into two equal portions. Shape each ball into long logs and place into greased loaf pans. Note: it will look like the dough isn't big enough to fill out each pan, but trust the process, it'll rise and fill in significantly on the 2nd rise.
Second rise: Cover pans with a lightweight, dry dish towel. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans.
Bake: Preheat oven to 350 °F Bake bread for about 30 minutes, or until golden brown on top.
Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
Loaves freeze beautifully.
