Warm the buttermilk, honey, and butter together until lukewarm, about 105–110°F (40–43°C). Stir active dry yeast into the mixture and let it stand for 5–10 minutes, until lightly foamy.

Add the salt and about 3 1/2 cups of the bread flour. Mix until a shaggy dough forms, then gradually add the remaining flour only as needed.

Knead by hand for 8–10 minutes or in a stand mixer fitted with a dough hook for 5–7 minutes. Stop when the dough is smooth, elastic, and slightly tacky rather than stiff.

Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 60–90 minutes, or until doubled in size.

Gently deflate the dough and shape it into a loaf. Place it in a greased 9 x 5-inch loaf pan, cover, and let it rise for 30–45 minutes, until it crowns about 1 inch above the rim.

Bake at 350°F (175°C) for 35–40 minutes. The bread is ready when deeply golden and its internal temperature reaches approximately 190–200°F (88–93°C).

Cool the loaf in the pan for 10 minutes, then transfer it to a wire rack. Cool completely before slicing so the crumb can finish setting.