Add yeast, warm water, and honey to a mixing bowl and mix. Let proof for about 5 minutes. (Proofing means water turns frothy and yeast is active.) Add in the rest of the ingredients until dough starts to pull away from the side of the bowl. Knead with dough hook for 4 minutes if using a stand mixer. If kneading by hand, knead for 6 minutes.
Let rest for 10 to 15 minutes. Lightly coat counter with oil to keep dough from sticking.
Knead by hand for another 5 minutes. Grease a large glass bowl. Put dough inside and cover with tea towel. Place in warm area and allow to double in size, about 1 hour.
Punch down and divide dough into two equal parts. Place in greased loaf pans. Cover with tea towel and let rise until doubled in size.
Bake at 375 degrees for 25 minutes. Pull out and immediately take a stick of butter and rub over top of bread. Allow to cool on racks. Try not to eat both loaves in one sitting.
Don’t have buttermilk? Because let’s face it, sometimes the whim to bake hits when we’re least prepared. But because we’ve got our pantry stocked, we can make a substitute for buttermilk by mixing in a tablespoon of lemon juice or apple cider vinegar to a cup of milk. Stir and let it sit for a few minutes. When the milk curdles and turns thick, you’re ready to add it to your dough or batter.