• In a large mixing bowl or the bowl of a stand mixer, combine warm water, honey, and yeast. Let sit for 5 minutes until bubbly to activate the yeast.
• Add the remaining ingredients and knead for 15 minutes using a stand mixer with a dough hook or by hand. The dough should be soft, pliable, and able to pass the windowpane test.
• Windowpane test: Stretch a small section of dough until it is thin enough to see light through. If it tears, continue kneading for up to 20 minutes. Let the dough rest for 2-3 minutes before testing.
• Shape the dough into a ball and place it in a large bowl. Cover with a tea towel and let it rise in a warm place (above 80°F) until doubled in size, about 40 minutes to 1 hour.
• Once risen, punch down the dough. Place it on a lightly floured surface and divide it into two equal sections.

Shape each loaf:

• Flatten the dough into a rectangle. Fold the top third down, then fold the sides to the center. Roll it into a log and pinch the seams.
• Alternatively, roll the dough into a rectangle the length of the loaf pan, roll it up tightly, and pinch the seams.
• Place the shaped loaves into two greased 9x5-inch loaf pans, seam side down. Let rise for 30 minutes to 1 hour, until the dough has doubled and risen above the pan's edge.
• Preheat the oven to 350°F. Bake for 35-40 minutes, until the internal temperature reaches 190°F.
• Remove from the pan and cool on a wire rack. Brush the tops with oil for a softer crust.