Mix water and yeast in a small bowl and set aside

In small sauce pan add milk, butter, salt, honey

On medium heat, melt butter and honey into milk and stir until salt is dissolved. Do not heat over 100 degrees

Measure flour into large mixing bowl

Add milk mixture to flour and stir a few times

Add yeast to flour mixture and blend thoroughly

Cover dough with a piece of plastic wrap and place bowl in a warm area of kitchen for 1 hour

Uncover and knead dough (should be about double in size)

Cover dough again and set aside for 30 minutes

Uncover dough and divide in half

Shape each half into loaves and place in greased loaf pans

Cover dough again and preheat oven to 400

When oven is preheated, uncover pans and place in oven for about 30 minutes or until golden brown and crusty on top

Cool in pans on wire racks until bread is quite cool and remove from pans. Finish cooling on wrack

Store in air right containers.
This bread can be frozen

To make cinnamon rolls, omit the step of shaping into loaves and instead roll dough into a large rectangle.

Spread 4 Tbs soft butter onto dough and cover with a mixture of 1/2 cup dark brown sugar + 2 Tbs cinnamon

Place in greased 9x13 pan leaving a little space between rolls

Cover with a clean tea towel and allow to rise in the pan while oven preheats 375

Bake 25-30 minutes or until tops are golden and edges are crusty

For the recipe photographed, I added 1 cup chopped pecans into the cinnamon sugar mixture