Add the water to the bowl of a stand mixer fitted with the bread hook attachment. Sprinkle the yeast on top of the water. Let yeast sit for five minutes until foamy Note: If the yeast is not foamy, it is bad. Get another packet and start this step over.

Add the flour, butter, honey, and salt to the bowl. Turn the mixer on low and mix for two minutes. After two minutes, increase the speed to medium and mix for seven minutes. After seven minutes, pull a small piece of dough out and stretch it into a small 2 inch square or windowpane. If the dough stretches without breaking, you are set to move on. If it breaks, keep mixing.

Coat a large bowl with butter, add the dough to the bowl, and cover with a dish towel. Let the dough rise for an hour in a warm place until the dough doubles in size.

Punch down the dough. Grease a 9 x 5 inch loaf pan with butter. Shape the dough into a rectangle, add it to the loaf pan, dust the top with a little bit of flour, and then cover with dishtowel. Let the dough rise for another hour.

Preheat the oven to 400 degrees F. Place one rack in the upper third and a second rack in the lower third of the oven. Place a rimmed baking sheet on the lower rack and leave it there while the oven heats up.

When the dough is ready, decrease the oven temperature to 350 degrees F. Right before you place the loaf pan in the oven, add a handful of about six ice cubes to the rimmed baking sheet. Place the loaf pan in the oven and bake for 20 minutes, rotate, and then bake for twenty more. When the internal temperature reaches 190 degrees F, the bread is cooked.

Let the bread cool in the pan for 5 minutes, then invert and transfer to a wire rack to cool completely. Bread will last up to five days stored at room temperature in an airtight container.