In a bowl, dissolve the yeast in the warm milk. Add the honey, butter, salt and flour. Stir until you have a sticky ball.
Turn onto a floured surface; if you find the dough too wet, sprinkle additional flour until workable, knead until smooth and stretchy.
Place in a greased bowl, or proving bowl, cover with a tea towel and leave to rise for 1 hour or until doubled in size
Punch the dough down to release any trapped air. Split the dough and shape into 2 loafs.
Place in lined loaf tins, cover, and allow to puff up for 30 minutes.
Bake at 190 °c at the bottom of the oven for 30 minutes.
If the tops brown too quickly, cover with tinfoil.