1Add flour, sugar, yeast, and salt to your mixing bowl.
2Add flour, sugar, yeast, and salt to your mixing bowl.
3Add flour, sugar, yeast, and salt to your mixing bowl.
4Add the warm milk and honey to the dry ingredients and mix until combined.
5Add the warm milk and honey to the dry ingredients and mix until combined.
6Add the warm milk and honey to the dry ingredients and mix until combined.
7Once a dough ball is formed, add the soft butter last, one tablespoon at a time, and knead the dough.
8Once a dough ball is formed, add the soft butter last, one tablespoon at a time, and knead the dough.
9Once a dough ball is formed, add the soft butter last, one tablespoon at a time, and knead the dough.
10If kneading by hand, dampen your hands and knead for 2 minutes, then let it rest for 2 minutes; repeat this process two or three times, alternating hands for effectiveness.
11If kneading by hand, dampen your hands and knead for 2 minutes, then let it rest for 2 minutes; repeat this process two or three times, alternating hands for effectiveness.
12If kneading by hand, dampen your hands and knead for 2 minutes, then let it rest for 2 minutes; repeat this process two or three times, alternating hands for effectiveness.
13Lightly oil the dough and cover it, then let it rise in a warm place for about an hour until it doubles in size.
14Lightly oil the dough and cover it, then let it rise in a warm place for about an hour until it doubles in size.
15Lightly oil the dough and cover it, then let it rise in a warm place for about an hour until it doubles in size.
16Punch down the dough and turn it out onto a lightly floured surface.
17Punch down the dough and turn it out onto a lightly floured surface.
18Punch down the dough and turn it out onto a lightly floured surface.
19Roll the dough into a rectangle about 9 inches long and 4 inches wide.
20Roll the dough into a rectangle about 9 inches long and 4 inches wide.
21Roll the dough into a rectangle about 9 inches long and 4 inches wide.
22Starting from the 4-inch side, tightly roll the dough into a log.
23Starting from the 4-inch side, tightly roll the dough into a log.
24Starting from the 4-inch side, tightly roll the dough into a log.
25Pinch the seams of the rolled dough.
26Pinch the seams of the rolled dough.
27Pinch the seams of the rolled dough.
28Grease a loaf pan with softened butter and place the dough inside.
29Grease a loaf pan with softened butter and place the dough inside.
30Grease a loaf pan with softened butter and place the dough inside.
31Add a damp towel to the top and let the dough rise for another 20-30 minutes until doubled again.
32Add a damp towel to the top and let the dough rise for another 20-30 minutes until doubled again.
33Add a damp towel to the top and let the dough rise for another 20-30 minutes until doubled again.
34Bake uncovered for about 30 to 35 minutes at 3750F until golden brown and desired color is reached.
35Bake uncovered for about 30 to 35 minutes at 3750F until golden brown and desired color is reached.
36Bake uncovered for about 30 to 35 minutes at 3750F until golden brown and desired color is reached.
37Let the bread cool for 5 minutes in the pan, then turn it out onto a wire rack to cool completely.
38Let the bread cool for 5 minutes in the pan, then turn it out onto a wire rack to cool completely.
39Let the bread cool for 5 minutes in the pan, then turn it out onto a wire rack to cool completely.