In a small saucepan melt the butter over low heat. Turn off the burner and add the milk and honey. Stir to combine well, then set aside.

In a small bowl combine 2 cups of the flour, the yeast and salt.

In a large bowl, or the bowl of an electric mixer, combine the milk mixture and the flour/yeast mixture. Mix until smooth.

If mixing by hand, work in the remaining cup flour, then turn dough out on a floured surface and knead for 10 minutes. If using an electric mixer, add about half the remaining cup of flour, then switch to the dough hook and mix in the remaining half cup flour. Knead for 8–10 minutes on low speed.

Place dough into a oiled bowl, turning to coat on all sides. Cover with plastic wrap and set in a draft-free location to rise until doubled in size, about 1 to 1-1/2 hours.

Punch down the dough and turn it out onto a work surface and form into a loaf. Place the dough into a loaf pan that has been sprayed with nonstick cooking spray.

Allow dough to rise until doubled in size, about 45 minutes.

Bake at 400ºF for 20–25 minutes.