In the bowl of a stand mixer fitted with the dough hook combine the instant yeast, sugar, and half of the lukewarm water. Let sit for 5-10 minutes until foamy (if using active dry yeast, let sit for 15 minutes).

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

Transfer the dough to a lightly greased bowl and make sure that it is completely coated. Cover with plastic wrap and let rise in a warm and draft-free place for about 45 minutes, or until doubled in size.

Lightly flour your work surface and turn out the dough onto it. Divide it into two equally sized portions. Use your fingers to gently pat each half into a 8x12 inch rectangle while pressing it all over to remove any air pockets. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a greased 8x4 inch loaf pan tucked ends and seam side down. Cover with a greased piece of plastic wrap and let rise for about 45 minutes in a warm and draft-free place until doubled in size.

Preheat oven to 390 degrees F and adjust oven rack to lower-middle position.

Bake loaves for 25–30 minutes until golden brown (and the loaf registers 208 to 210 degrees).

Invert bread onto a cooling rack. Reinvert loaves and brush the tops and sides with melted butter. Let cool completely before slicing.