Prepare the yeast. Stir together warm water, warm milk, yeast and honey in the bowl of your stand mixer, with the dough hook attached. Let mixture sit for 5 minutes while you soften the butter and prepare the remaining ingredients. Note: If you don’t have a stand mixer, you can whisk ingredients together in a large mixing bowl.

Mix. Add softened butter, salt and flour to the yeast mixture and beat, on medium speed, for 2 minutes.

Knead. Turning the speed down to the #2 setting, knead dough for 3 minutes until dough is soft and should stretch without breaking. Note: If you don’t have a stand mixer, you can certainly knead the dough by hand on a floured surface for 5 minutes.

Let it rise. Lightly grease the stand mixer bowl or large mixing bowl with extra virgin olive oil. Cover with a kitchen towel and let rise in a warm area for 1 hour, or until doubled inside.

Prepare to bake. When the dough has completed it’s first rise and has doubled in size, turn dough out on a lightly floured surface and punch it down. With your hands, shape the dough into a large rectangle, about 8 x 12 inches. Tightly roll the dough into an 8″ log and pinch the seam. Place the dough, seam side down, into a greased 9 x 5 loaf pan, cover with a kitchen towel and let rise in a warm area for 1 hour, or until 1″ above the loaf pan.

Preheat the oven. Adjust your oven rack to the second position from the bottom and preheat your oven to 350°F.

Bake. Bake bread for 30-35 minutes, until golden brown on the top. To ensure it’s done, you can tap the top of the bread and should sound hollow or stick an instant thermometer in the middle of your bread loaf. It should read 195°F. Remove bread from the loaf pan and let cool on a cooling rack before slicing it.