In a small bowl or measuring cup, combine the hot water and milk. Warm to 90°F–110°F if necessary (use short bursts in the microwave if needed). Stir in the yeast and let it sit for 10 minutes until foamy.

In a mixing bowl, stir together 1½ cups (180 g) of flour and the salt.

Pour in the yeast mixture, 1½ tablespoons of honey, and the melted butter. Stir with a spatula or bread whisk, then gradually add the remaining flour until a rough ball of dough forms.

Turn the dough onto a lightly floured surface (or use a stand mixer with a dough hook). Knead for about 8 minutes by hand or 4 minutes in the mixer. The dough should become smooth and elastic.

Place the dough in a lightly greased bowl, turning it once to coat. Cover and let it rise for 1 to 2 hours, until doubled in size. When gently poked, the dough should not spring back immediately.

Lightly flour your work surface again, then press down the dough to release any trapped air. Fold the bottom edge up to the center, fold in the left and right sides to the center, then fold the top down. Roll the dough into a snug log and place it seam-side down into your greased loaf pan. Tuck in the sides as needed so the top surface is smooth.

Cover the loaf pan with a plastic bag or shower cap to hold in warmth and moisture. Let the dough rise for about 60 minutes, or until a finger poke slowly springs back.

Preheat your oven to 350°F. Bake the loaf for 30 to 35 minutes, or until golden brown and the internal temperature reads 190°F. If you like a darker crust, raise the temperature to 375°F for the last 5 minutes.

Remove the pan from the oven and let the bread rest in the pan for 10 minutes. Turn it out onto a wire rack to cool fully, at least 1 hour before slicing.