Mix the warm water (122°F/50°C) with the instant yeast and honey. Stir to combine and set aside.

In a mixing bowl, combine all the dry ingredients using a spatula. Lightly beat the eggs (no need to whip until fluffy), then mix in the melted butter. Add the yeast mixture and egg mixture to the dry ingredients. Stir together with a spatula until combined.

Begin kneading by hand. The dough should be slightly wet but not soaked. Use the heel of your hand to push the dough forward, then fold it back. Repeat this motion. At first, the dough will stick to your hands and the mat, but as you knead for about 15 minutes, it will become elastic, stretchy, and less sticky. Shape the dough into a ball and place it in a mixing bowl. Cover with plastic wrap.

Place a small bowl of water in the microwave and heat on high for 2 minutes. Then, put the bowl with the dough into the microwave alongside the warm water. Let it rise for 1 hour.

After 1 hour, transfer the dough to a loaf pan lined with parchment paper. Cover the dough with plastic wrap and place it back in the microwave with the warm water for another hour.

When the time is up, bake at 320–375°F (160–190°C) with both top and bottom heat for 25 minutes, or until done (baking time may vary by oven).

Let the bread cool, then slice as desired.