In a large bowl of a stand mixer with a dough hook attachment, add the warm water, sugar, honey and yeast and stir to combine. Allow the yeast to proof until foamy. Once the yeast is bubbly, add the salt, oil, and 2 cups of flour and mix well. Continue adding flour, one cup at a time, kneading with the dough hook on medium speed until the dough is smooth, about 5 minutes. Once the dough is smooth, transfer it to a large bowl, coated with a tablespoon of oil, turning the bread dough to coat the outside in a thin layer of oil so it doesn't dry out. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour.

Once the dough has rise, punch it down (like, literally just make a fist and push it once right in the center of the risen dough). Divide the dough in half and shape into loaves by forming two oblong balls of dough and placing each loaf into two oiled 9x5-inch bread pans. Cover loosely with a clean cloth and allow the loaves to rise for another 30-45 minutes, or until dough has risen about 1 inch above pans.

When the dough is close to being ready to bake, preheat the oven to 350 degrees. Bake at the loaves for 28-30 minutes, until the tops are golden brown. Rub the top of each loaf of bread with a pat of butter as soon as you pull them out of the oven, then turn the loaves out onto a clean cloth or cooling rack. Slice and use for sandwiches, toast, or just slathered with butter, honey, or jam.