In a sizable basin or the bowl of your stand mixer, combine the water and honey. Ten minutes later, sprinkle the yeast over top and set aside. Ten minutes later, it ought to be foamy. Throw away the ingredients if it doesn't foam; you need fresh yeast.

Add the salt, 2 cups (300g) of the flour, the milk, and the olive oil. Using a wooden spoon, stir until a loose dough comes together.

When a smooth, springy dough develops, add the remaining flour, 1/2 cup at a time, kneading in between each addition. It ought should take 6 to 8 minutes. It ought to be reasonably smooth and not very sticky. Use the dough attachment on a stand mixer if you're doing this.

The dough should be placed in a sizable greased basin that is covered with a tea towel or a large plate. It should rise for an hour, or until it has doubled in size, in a warm, draft-free environment. It's known as proofreading.

When the dough has risen, carefully press it down and place it into a standard-size** loaf pan that has been lined with parchment paper or generously greased, tucking any messy ends underneath. Place the loaf in a warm location, cover with a tea towel, and allow it to rise for a further 30 minutes. Heat your oven to 180°C (350°F) while it is rising.

The bread should be baked for roughly 45 minutes, or until golden and hollow to the touch. Before cutting, remove from the pan and let cool for ten minutes on a rack.

The bread can be frozen for up to a month or kept in a sealed container for up to three days.