Dan's Old Fashioned White Bread

Warm the milk: Gently heat the milk in a microwave-safe bowl until it reaches approximately 100°F (38°C), about 15 seconds. Stir in the sugar and honey until fully dissolved. Introduce the yeast, stirring gently, and allow it to proof until a creamy foam develops, about 15 minutes.

Combine and mix: In the bowl of a stand mixer fitted with the paddle attachment, blend 4 cups of bread flour with the salt. Gradually pour in the yeast mixture. Mix on low speed until well combined, about 1 minute (the dough will be quite wet). Add the softened butter and gradually incorporate the remaining 2 cups of bread flour, or as needed, until the dough begins to form a cohesive ball. Switch to the dough hook and knead until the dough is smooth and springy, about 4 minutes.

First rise: Transfer the dough to a lightly floured surface. Knead briefly until the surface appears to break slightly during folding. Shape the dough into a ball and place it in a large, lightly floured bowl. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.

Prepare pans: Lightly coat two 9x5-inch loaf pans with cooking spray.

Shape and second rise: Punch down the risen dough and transfer it to a floured surface. Knead for 2 minutes, then divide the dough in half using a sharp knife. Form each half into a log shape, adding more flour if necessary to prevent sticking, and place into the prepared pans. Cover the loaves with a towel and allow them to rise in a warm place until doubled in volume, about 1 hour.

Bake: Preheat the oven to 400°F (200°C). Place the loaves in the preheated oven and immediately reduce the temperature to 350°F (175°C). Bake until the tops are golden brown and the loaves sound hollow when tapped, about 25 minutes.

Cool: Let the bread cool in the pans on wire racks for about 5 minutes before turning them out to finish cooling completely on the wire racks, about 40 minutes. Cover the loaves with a towel as they cool to maintain a soft crust.