Combine the yeast, honey and warm water in a large mixing bowl. Allow yeast to proof for 5-10 minutes.

Add two cups of the flour, reserving 1 cup. Add olive oil and salt.

Using dough hook attachment, mix on low speed until a shaggy dough is formed.

Increase mixer speed to medium and gradually add enough of the remaining flour one tablespoon at a time until a dough ball is formed that cleans the sides of the bowl. You may or may not use all the flower. Should take at least 5 minutes.

Shape dough into a ball and place in an oiled bowl; turn the ball over in the bowl to coat the other side. Cover bowl with plastic wrap.

Place dough in slightly warm oven for one hour to rise.

Remove from oven. Turn dough out onto lightly floured surface and punch it down. Mold the dough into an oval/torpedo shape and place on lightly oiled pan.

Preheat oven to 400F. Cover dough with plastic wrap, and allow to rise for 30 minutes.

Remove plastic and use a knife to put three slits in top of dough. Place risen dough in oven for 25-30 minutes.

When removed from oven, paint top of hot loaf with melted butter.

Serve warm or allow to cool.