In a medium microwave-proof bowl melt the butter and honey in the microwave. Stir and add 3/4 cup of room temperature water and the salt. Set aside.

In a separate bowl or liquid measure, stir the sugar into the remaining 3/4 cup of lukewarm water (just warmer than room temperature) to dissolve, sprinkle the yeast on top and gently stir. Let it sit for around 10 minutes, until the yeast is foamy and activates.

In a large mixing bowl add the honey and butter mixture and stir in 1 cup of flour to combine. Add the yeast mixture, stir and gradually add more flour one cup at a time and stirring after the addition of each until the dough gets too stiff to stir (note that you will not have added all of your flour at this point). At this stage transfer your dough on to a clean floured surface (ie: your counter) and continue kneading the dough by hand until you get a soft but not sticky dough. It should feel squishy like a baby's bum when done!

Preheat the oven to 350F, grease a loaf pan (I usually use 9×5 inch pan but a bit smaller or larger pan would work too) and line the bottom and sides of each pan with parchment paper for easy release later on. Set aside.

Deflate the dough by punching it down and lightly flour a large clean surface (your counter).

Using your fingers, spread the dough into an even 12 × 12" square (approximate – it doesn't have to be exact). You can use a rolling pin for this step, but the dough will not be as light and fluffy so I recommend just spreading it with your hands!

Roll the dough, starting at one edge and carefully roll it up into a tight log. Using a sharp knife cut the log in half lengthways: cut carefully, to prevent too much filling from spilling out!

With the exposed filling side up, twist the two pieces together to make a braid, tucking the ends underneath. Place the twisted loaf into greased 9 x 5” loaf pan. Don't worry about it looking perfect!

Bake for around 25-30 minutes, until the top is golden brown, and remove from the pan to cool before enjoying.