Grease 2, 1-quart oven-safe bowls with the softened butter on the bottom and sides of the bowl and set aside.
In a medium bowl, mix 2 cups warm water and 2 tablespoons honey. In a separate large bowl, whisk together 4 cups all-purpose flour, 1 package instant yeast, and 2 teaspoons salt.
Pour the warm water and honey mixture into the dry ingredients and mix by hand using a wooden or silicone spoon or spatula. Mix until all the wet ingredients have been absorbed and a loose shaggy dough has formed.
Cover and let the dough rest for 45 minutes to an hour or until the dough has doubled in size.
While the dough is resting, preheat the oven to 425 degrees Fahrenheit.
Once the dough has doubled in size, fold the dough in on itself and split it in half. Place both halves in each buttered bowl. Cover the bowls and let the dough proof until they reach the rim of the bowls. About 20 to 30 minutes.
Brush the tops of the loaves with butter, then place the bowls with the proofed loaves right into the oven. Bake for 15 minutes.
Reduce the heat to 375 degrees Fahrenheit and bake for another 15 to 20 minutes. The loaves should be golden brown. Once the temperature of the inside of the bread reaches 190 degrees Fahrenheit, it's ready!
Remove the loaves from the oven and turn them over out of the bowls onto a cooling rack. Allow the loaves to cool for at least 10 minutes before slicing into them.
