In the bowl of a stand mixer fitted with the dough hook, combine 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 flour if necessary. Continue kneading 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 it is completely coated. Cover with plastic wrap and let rise in a warm, 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 into two equally sized portions. Pat each half into an 8x12 inch rectangle, pressing out any air pockets. Roll up from the short end into a tight roll and pinch the seams to seal. Place each loaf into a greased 8x4-inch loaf pan, seam-side down. Cover with greased plastic wrap and let rise for another 45 minutes.

Preheat oven to 390°F (200°C) and adjust the oven rack to a lower-middle position.

Bake loaves for 25–30 minutes until golden brown (internal temperature should register 208-210°F).

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