Dissolve the yeast in the warm water.
Add the honey and oil and stir.
Allow to “proof” for 10 minutes, until the yeast is active and bubbly.
Add the salt to the flour, and add in 2 cup increments while mixing. You want the dough to pull away from the side of the mixer, but yet still be on the sticky side. Fresh milled flour can take a bit longer to absorb the liquid so if you add more flour at this time, you may end up with a dry and crumbly loaf.
Knead by hand or mixer for about 10 minutes. You need this time to get a good development on the gluten in the wheat for a fluffy loaf.
Let rise in a warm place until doubled, about an hour.
Punch down, and divide the dough in half.
Shape into loaves, and place in two greased bread pans. I like to add a cut down the middle for appearances.
Let rise a second time until doubled again.
Put the bread in a cold oven, and turn the oven on to 400 degrees. (This helps give the yeast another “kick” and makes your bread more fluffy.)
Bake for 30 minutes from time you put the bread in.
Cool for 10 minutes, and remove from pans.
Allow to finish cooling for another 10-15 minutes on a cooling rack before you cut into it.
