Step 1
Pour milk in a heatproof bowl and gently warm in a microwave oven set on Low until milk is about 100 degrees F (38 degrees C) about 15 seconds. Mix in the sugar and honey and stir to dissolve. Mix in the yeast and let stand until the yeast activates and forms a creamy layer on the milk about 15 minutes.
Step 2
Place 4 cups of bread flour and the salt into the mixing bowl of a stand mixer; pour in the yeast mixture and mix on slow speed with a mixing paddle until thoroughly combined about 1 minute; dough will be very wet. Add the butter and mix in the remaining 2 cups of bread flour or as needed until the dough begins to gather itself into a ball. Change the fitting from the mixing paddle to a dough hook and machine-knead the dough until smooth and springy about 4 minutes.
Step 3
Transfer the dough onto a well-floured work surface and knead until you see the surface of the dough begin to break during folding and kneading. Roll dough into a ball and place into a lightly floured large bowl. Cover the bowl with a kitchen towel and set into a warm place to rise until doubled about 1 hour.
Step 4
Spray 2 9x5-inch loaf pans with cooking spray.
Step 5
Punch down the dough remove to the floured surface and knead for 2 more minutes; cut the dough in half with a sharp knife. Form the dough into logs adding more flour if necessary and place the loaves into the sprayed pans. Cover the pans with a kitchen towel and place into a warm place to rise until doubled about 1 more hour.
Step 6
Preheat oven to 400 degrees F (200 degrees C).
Step 7
Place the bread loaves into the preheated oven and turn the heat down to 350 degrees F (175 degrees C). Bake until the tops are golden brown and the loaves make a hollow sound when thumped about 25 minutes. Cool the pans on baking racks for about 5 minutes before turning the bread loaves out to finish cooling on racks. Cover the loaves with a kitchen towel as they cool.