Start by combining water and yeast in the stand mixer bowl, using a dough hook. Or if you are making this by hand, add water in a large mixing bowl. Let it sit until dissolve for about 5 minutes.
Pour in milk, honey, butter, salt and stir.
Gradually add the flour and continue mixing the dough on a low speed adding just enough flour to form soft dough.
If mixing by hand, remove dough and place on a lightly floured surface. Knead for about 6-8 minutes.
Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let it rise in a warm place for 1 ½ to 2 hours or until doubled. Punch the dough down.
Working on a lightly floured surface, divide dough in half.
Flatten the dough into a rectangle, then fold a third of the dough on top of itself. Quickly fold the bottom third down so that it overlaps the other layers. Pinch the dough to seal where the layers meet to close it up.
Lift the dough and place into two greased 9x5 inch loaf pans. Allow to rise for an additional 30 minutes or until the dough has risen 1 inch above the pans.
Bake at 350 degrees F (175 degrees C) for about 30-40 minutes. If bread is browning too fast, tent with foil paper.
You can easily check for doneness by using a thermometer. An instant-read thermometer inserted into the center of the bread should read 195°F to 200°F.
Cool, brush with butter and enjoy!