In the bowl of a stand mixer fitted with a hook attachment, add the warm water and the yeast. Let sit for 5-10 minutes to allow the yeast to dissolve and start to get foamy.
In a separate bowl whisk together the sugar, salt, and flour. If you are using honey you can add it to the yeast mixture. Add the melted and cooled butter to the yeast mixture and stir.
Add the flour mixture to the yeast mixture and stir on low until all the ingredients are combined. Turn the speed to medium and beat for 5-7 minutes or until the dough is smooth and elastic.
Spray a metal bowl with non-stick spray and place the dough in the bowl. Cover with a clean towel and allow to rise in a warm place for 1 1/2 hours or until the dough has almost doubled in size.
Punch the risen dough down to release the built-up gas. Turn the dough out onto a clean and floured surface and divide it in half. Shape each piece of dough into a loaf.
Place in 2 greased 9-inch loaf pan. If you only have one loaf pan you can refrigerate the other piece of dough until the first is finished baking.
Cover the loaf pans with a clean towel and allow to rise in a warm place for 1 1/2 hours or until doubled in size.
Preheat the oven to 375 degrees (F). Bake the loaves for 30-35 minutes. If the bread is cooked through it should sound hollow when you tap it.
Remove from oven and allow to cool before removing from pan.