In large bowl of stand mixer fitted with dough hook, combine yeast, sugar and half the lukewarm water. Let sit for 5-10 min. until foamy. 

Add remaining water, honey, salt, cubed butter and 4 cups flour to the bowl. Knead at low speed until dough comes together and is soft but not sticky. Add a few more tablespoons of flour if necessary. Continue to knead for 6-9 min. until dough pulls away from the sides of the bowl and is soft and smooth. 

Place the dough in an oiled bowl, turning to coat the top with oil. Cover with plastic wrap and let rise for 45 min., or until doubled in size. 

After the dough has risen, punch down gently and turn out onto lightly floured work surface. Divide the dough in half. Roll each half into a long rectangle about 8 inches wide. Roll the dough, starting at the short edge, to form a cylinder approximately 8″ wide. Tuck the ends of the roll slightly under the roll to create some tension on the surface. 

Place dough, seam side down, into two lightly greased bread pans and cover with plastic wrap. Let rise one hour, or until dough is 1/2-1″ higher than top of pan. 

Bake in 375°F preheated oven for 25-30 min. or until the loaves are golden brown. Brush with melted butter and remove to a cooling rack. Cool before slicing. 

Makes two 8″ x 4″ loaves.