Whisk together in the mixing bowl of your stand mixer: Water, oil, sugar/honey, and salt.
Add: 3/4 cup flour and whisk for 30 seconds then add yeast and whisk for 30 seconds more.
Add 2-3 cups of flour and mix together with the dough hook.
Add the rest of the flour and mix for about 5 minutes with the dough hook or until it pulls away from the sides of the bowl. ( I added one cup at a time)
Mix until the dough starts to pull away from the bowl.
The bread dough is ready when you push two fingers in gently but slightly firm and it comes back quickly. If it sinks/sags it needs more kneading.
Let rise in a clean, greased, covered bowl for about 30 minutes or until doubled. ( I heated the oven to 125 degrees, then turned it off and turned the light on)
When the dough has doubled, remove from the oven and preheat it to 125 degrees again.
Grease your bread pans with spray oil. Divide the dough. (if desired)
Now grease your countertop with spray oil. We are using oil at this step, instead of more flour, so the bread will stay moist and not dry out.
Roll the dough into a tight cylinder. If your dough roll is too long for your pan, tuck the ends under to make it fit.
Place loaves in the warm oven for about a 1/2 hour or until the dough has risen to fill the pans (almost doubled). Remove the pans from the oven.
Preheat the oven to 350 degrees and cook for about 30 minutes. The bread is done when you hit the top and it sounds hollow. Let the bread cool in the pan for about 10 minutes.
Turn loaves out on a wire rack. Smother the top of the loaves with butter if you desire.