Mix warm water, oil, and honey
In the bowl of a stand mixer fitted with a dough hook, mix in the flour scraping the bowl until the dough comes together.
Let the dough sit covered (I use a plate) for 15-20 minutes to let the flour absorb the liquid.
After the rest, lift the cover, add salt and yeast until well combined. Knead the dough in the mixer using the dough hook for 5 minutes.
Let dough rise 1/3
Scrape the dough onto a clean surface. Dough should be slightly sticky at this point. If needed, spray work surface, hands, and rolling pin with alittle water to prevent the dough from sticking.
Roll dough into a rectangle about 8” X 12” then stretch and roll into a tight loaf.
Place the dough into the prepared bread pans, gently pressing it into the corners. Let rise until slightly domed above the tops of pans (this should take 20-30 minutes). During this time pre-heat the oven.
Bake at 350°F for 30-35 minutes, or until internal temperature reaches 200 degrees.