Add the honey, yeast and 1/4 cup of warm water to the bowl of a stand mixer. Allow to sit for approximatly 5 minutes until yeast becomes foamy.
Add the remaining ingredients to the mixer and set to low. Mix until the dough comes together and pulls away from the sides of the bowl.
Turn the dough out onto a floured counter top and knead for 5-8 minutes until dough is smooth and elastic. If the dough is really sticky you can add 1-2 tablespoons of flour at at time until it smooth.
Lightly coat a bowl with oil and place the dough in the bowl. Cover with plastic wrap or a clean tea towel and allow to rise in a warm place until doubled. This will usually take about an hour. If it is cold out, you can place the bowl in the oven with the oven light on, or use the proof setting on your oven if it has it.
Once the dough has doubled, turn out onto a counter and divide into two equal portions. I like to use a kitchen scale for this, but you can just estimate if you like.
Roll the dough out to approximately 9x12 inches with a rolling pin, then roll it up from the short side. Gently tuck the ends under, then place the rolled dough seam side down into 2 greased 9x5 loaf pans.
Cover with a clean tea towl and allow to rise until almost doubled, approximatly an hour. You can also cover with plastic wrap, but be sure not to wrap it tightly as you need room for the dough to expand.
Once the dough has risen, preheat your oven to 350 degrees
Bake the loaves for 25-30 minutes until lightly golden and sound hollow when tapped
Allow to cool in the pans for 10 minutes, then remove from the pans and allow to cool on a cooling rack.
Slice and serve. Store in an airtight container or bag at room temperature for about a week, or you can freeze for up to 3 months.