Preparation

1. Put the warm water, honey, and yeast into a large mixing bowl. Stir to dissolve the yeast and let stand for 5 to 10 minutes. Mixture will foam and bubble – this means the yeast is active and alive.
2. Put the flours and salt in a separate mixing bowl. Using the beaters, mix on Speed 1 for 20 to 30 seconds; reserve. Using the dough hooks, mix the yeast mixture on Speeds 1 to 2 while adding the flour/salt, ½ cup at a time. Mix in each addition of flour, before adding the next, so that no flour is visible in between. The dough at first will be a batter, and slowly, as the flour is added, the batter will form a rough dough ball. (If a good amount of dough is clinging to the walls of the bowl, add an additional 1 to 3 tablespoons of bread flour; avoid adding more).
3. Once all of the flour has been incorporated, add the butter and knead on Speed 3 for about 2 minutes. The dough will feel sticky. Dust the dough ball lightly with flour and place it in a resealable food storage bag, pressing out any air before sealing. Let rise in a warm, draft-free place until doubled in size, about 1 hour.
4. Lightly coat one standard loaf pan with cooking spray or unsalted butter. Punch dough to deflate. Shape into loaf and place in prepared pan. Cover and let rise until nearly doubled, about 1 hour.
5. About 15 minutes before baking, preheat oven to 400°F. Place loaf in preheated oven and bake for 30 to 35 minutes, until bread is browned and sounds hollow when tapped. Remove from loaf pan and cool on a wire rack. Bread slices best when allowed to cool completely before cutting. Crust will soften as it cools.