In a large mixing bowl, mix together the flour, salt, honey, and yeast with a dough hook.
Next, add water and melted butter (or oil) to the bowl. Mix all ingredients until they come together to form a wet, shaggy dough. Dough will feel sticky.
Cover the dough with a beeswax covering or plastic wrap. Place the bowl of dough in a warm place, and allow the dough to rise for 1 1/2 hours.
After the first rise, deflate the dough by pressing down on it with your hands. Turn the dough out onto a floured work surface. Flatten the dough into a square, then fold the four corners into the center to form a tight ball.
Generously butter a loaf pan, then place the dough seam-side down in it. Press the dough into the corners of the pans using your hand (I like to put a little butter on my hand before I do this step).
Pre-heat the oven to 375°F. Leave the dough in the loaf pan, uncovered, and allow it to rise in a warm place for roughly 40 minutes while the oven is preheating. The dough is finished rising when it reaches the top of the loaf pan. Place the loaf pan in the oven, and bake for approximately 40-45 minutes until the top crust is golden brown. You can cover the dough with foil if it starts to brown too quickly. After baking, remove the pan from the oven and brush the top crust with butter. Then, remove the bread from the loaf pan and place it on a cooling rack.Allow the bread to cool completely before slicing.
