In the stand mixer bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.

Add the oil, honey, and eggs, and salt to the yeast mixture and turn on the mixer on slow

Gradually add 3 cups of flour, one cup at a time, mixing until a soft dough forms. If the dough is too sticky, add the remaining flour as needed.

Cover and let rise 10 minutes

Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Roll into loaf and add to a pan

Cover with a clean kitchen towel and let it rise in a warm place for 10 minutes or longer. I usually put it in the oven on bread proof until it doubles.

Preheat the oven to 425°F. Bake for around 25 minutes or until internal temp is 205.

Brush the top with melted butter right after baking for a soft, shiny finish.

Let the bread cool slightly before serving.