In the bowl of your stand mixer, add the yeast, milk and honey, stirring with a spoon until combined. Let it sit for about 5-7 minutes or until frothy.

Add the eggs, flour, salt and butter and mix on low speed for two minutes with your dough hook attachment. The mixture will begin to come together at this stage, or you might need to mix for another minute.

Raise speed of mixer to 6 (or medium) and mix for another 8-10 minutes. As it kneads the dough, it will become smooth and a little sticky.

Transfer dough to a floured bowl and cover tightly with plastic wrap. Let it rise at room temperature or in a slightly warm environment for 2-3 hours or until doubled in size.

Punch down the dough, flip over in bowl, cover with plastic wrap and refrigerate for 4 hours (or up to 12 overnight).

Remove the dough from the fridge about 15 minutes before ready to use it.

In the meantime, grease a 9”x5” bread loaf pan with butter and sprinkle the bottom with just a tiny bit of flour.

Roll dough out on a lightly floured surface until it is more or less an 8”x4” rectangle.

Starting at the long side, roll up the loaf and place seam side down in the pan. Cover tightly with plastic wrap and let it rise for another 1-2 hours or until doubled in size.

Preheat your oven to 375 F. Combine the egg and honey and whisk until smooth. Brush over the top of the loaf and then bake for 30-40 minutes (cover lightly with foil if the top is browning too quickly.)

Remove from oven and allow to cool in pan for half an hour. Transfer to a wire rack and cool completely (or enjoy slightly warm with butter…I won’t tell!).

Refrigerate leftover bread for up to 10 days.