In a large mixing bowl, combine 2 cups of warm water and 2 tablespoons of honey. Stir until the honey dissolves completely, then sprinkle in 1 package of instant yeast. Let it sit for about 5 minutes until it becomes frothy.
In a separate bowl, whisk together 4 cups of all-purpose flour and 2 teaspoons of salt.
Gradually add the dry mixture to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Grease a clean bowl with softened butter and place the dough inside, turning it to coat. Cover with a towel or plastic wrap and let it rise in a warm area for about 1-2 hours, or until it doubles in size.
Once risen, punch down the dough to release the air. Transfer it to a floured surface and shape it into a loaf. Place the shaped dough into a greased loaf pan.
Cover the loaf with a towel again and let it rise for another 30-45 minutes until it puffs up.
During the second rise, preheat your oven to 375°F (190°C).
Once the second rise is complete, place the loaf in the preheated oven. Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing.
