Activate the yeast. In a large bowl, combine ½ cup warm water and 1 tablespoon honey. Sprinkle the yeast over the top and let it sit for 5–10 minutes, until foamy. If the mixture does not foam, the yeast may no longer be active.
Mix the dough. In a large bowl (or the bowl of a stand mixer), dissolve the remaining tablespoon of honey in 1½ cups warm water. Add the flour and sprinkle the salt over the top. Pour in the yeast mixture and mix until a soft dough forms.
Knead. Knead by hand for 6–8 minutes on a lightly floured surface (or about 4 minutes in a stand mixer with a dough hook) until smooth and elastic. If the dough feels too dry, add a small amount of water. If it is too sticky, sprinkle in a little flour
First rise. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 2 hours, or until doubled in size. Tip: In colder months, you can warm your oven briefly to 100°F, turn it off, and allow the dough to rise inside.
Shape. Punch down the dough, divide in half, and shape into loaves. Place into greased loaf pans or line pans with parchment paper to prevent sticking.
Second rise. Cover and let rise again for 45–60 minutes.
Bake. Score with a knife and bake at 350°F for 35–40 minutes, until golden brown and hollow-sounding when tapped.
Cool. Remove from pans and cool on a wire rack for at least 1 hour before slicing. Allowing the bread to cool helps redistribute moisture and prevents a gummy texture.
