Heat oven to 200 degrees. Once temperature is set maintain heat for ten minutes and then turn off the oven.

Whisk honey, water and butter together in a 4-cup measuring cup.

Using a stand mixer fitted with a dough hook, combine flour, yeast, and salt on low speed. Slowly add water mixture and let dough come together, about 2 minutes. Increase speed to medium and knead dough until smooth. Scrape sides of bowl as needed. Remove dough from bowl and knead by hand for a few seconds on a lightly floured surface and shape into a ball. Place dough into a large, lightly greased bowl; cover tightly with plastic wrap and let it rise in a warm oven until doubled in size, 40-50 min.

Grease a 9x5- inch loaf pan. Transfer dough to lightly floured counter and press into a rectangle about 1 inch thick and no longer than 9 inches. Roll dough toward you into a firm cylinder, keeping roll taut by tucking it under itself as you roll. Turn loaf seam side up and punch it closed. Place loaf seam side down in prepared pan, pressing gently into corners. Cover loaf loosely with greased plastic and let it rise at room temperature until nearly doubled in size, 20 to 30 minutes. While dough is rising in loaf pan, preheat oven to 350 degrees. Bake until crust is golden brown and loaf registers 195 degrees. Transfer pan to wire rack and let it cool for 5 minutes. Remove loaf from pan, return to rack and let cool to room temperature, about two hours before cutting.