STEP 1: PROOF THE YEAST:
In a large bowl or the bowl of your stand mixer, add warm water and honey. Sprinkle the yeast over the top and let sit for 5 minutes.

STEP 2: MIXING THE DOUGH:
To the yeast mixture, add 4 cups of flour, oil, and salt; stir until incorporated. Then add the remaining flour, 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl.

STEP 3: KNEADING THE DOUGH:
If kneading the dough by hand, transfer it to a very lightly floured surface. With oiled hands, knead for 6 to 7 minutes. To knead the dough using a stand mixer, switch to the dough hook, and knead for 5 minutes on medium speed.

STEP 4: LET THE BREAD RISE
Transfer the dough to an oil-coated bowl, cover, and let rise until doubled, about 1 hour. Punch the dough down, cover, and let rise another 30 minutes.

STEP 5: SHAPING THE LOAVES:
Divide in the dough half and form 2 loaves. I like to make a log and pinch the seam and the ends together tightly.

Transfer to two 9 x 5-inch, well-greased loaf pans with the seam side down. Cover loosely with greased plastic wrap and let rise in a warm place until the center has crowned; about 1-inch above the loaf rim; about 30 minutes.

BAKING THE LOAVES:
While the bread is rising, preheat the oven to 350°F.

Once risen, place the loaves in the oven and bake for about 30 minutes, or until a digital thermometer reads between 180° and 200°F. 

Immediately remove the loaves from the oven and also from the loaf pans. Let cool on a rack completely before slicing.

For an extra delicious, soft crust, brush melted butter over the loaves as they are cooling.