Whisk the warm water and honey in a large bowl. Sprinkle the yeast over the top of the liquid. Allow the yeast to rest for approximately five minutes as you prepare the remaining ingredients.
Brush the top of the loaves with a bit of melted butter and use a sharp knife to cut three slits in the top of the dough. Scoring the loaf will allow the dough to rise and bake evenly without breaking the beautiful top crust.
Brush a piece of plastic wrap with melted butter before loosely covering the loaf. The plastic wrap will prevent the dough from drying out as it rises. Take care not to cover the loaf too tightly which can prevent the dough from rising properly. Set the loaves aside to rise in a warm, draft free spot. Allow the loaves to rise until they have reached a height of about an inch above the top edge of the loaf pans.
As the dough nears the end of its rise, preheat the oven to 350 degrees. If you have a pizza stone, this is a great time to put it to use. I like to use stones when baking bread in order to deliver even heat to the bottom of the loaf as it bakes. I find that my loaves bake more evenly when I have the stones in the oven during preheating and baking.
Once the loaves have risen sufficiently and the oven has reached the proper temperature, transfer the loaves to the oven. Bake for 30 minutes, turning near the halfway mark to ensure even browning. When the loaves are fully baked, they will be golden brown and sound hollow when tapped on the bottom. Remove the baked loaves from their pans to a wire rack. Allow them to cool completely before slicing or storing.