2 cups warm water (110°F to 115°F)
1 tablespoon honey
2 teaspoons active dry yeast
4 cups unbleached all-purpose flour
2 teaspoons kosher salt
2 tablespoons butter, softened
In a small bowl, stir together warm water and honey; sprinkle yeast over top. In a large mixing bowl, stir together flour and salt. When yeast mixture starts to bubble, pour over flour mixture and stir with a spatula. Scrape side of bowl; cover with greased plastic wrap. Let rise in warm place 1 to 1-1/2 hours (mixture will be wet and bubbly).
Grease 2 PYREX® 1.5-QT MIXING BOWLS with butter. Scrape side of mixing bowl with spatula. Divide dough in half; carefully transfer to greased bowls. Let rise uncovered in warm place 20 to 30 minutes or until dough rises to top edge of bowl.
Heat oven to 425°F. Bake dough in Pyrex bowls for 15 minutes. Reduce oven temperature to 375°F; bake 15 to 17 minutes longer or until golden brown. Invert onto a cooling rack. For best results, cool slightly before slicing.