Heat oven to 200 degrees. Once temperature reaches 200, maintain heat for 10 minutes then turn oven off.

In a 4 cup liquid measuring cup whisk together buttermilk, water, honey and melted butter. Using a stand mixer fitted with a dough hook combine flour, yeast, and salt on low speed. Slowly add milk mixture and let the dough come together about 2 minutes. Increase speed to medium and knead until dough is smooth, about 10 minutes. Scrape the bowl down as needed. Transfer dough to the lightly floured counter and knead by hand to form smooth, round ball. 

Place dough in large lightly greased bowl and cover with greased plastic wrap. Let rise in warm oven for 40 to 50 minutes until doubled in size.

Grease 9 x 5 loaf pan. Transfer dough to lightly floured surface and press into a rectangle and 1 inch thick and no longer than 9 inches, long side facing you. Roll dough towards you into a firm cylinder, keep the roll tight by tucking it under itself as you go. Turn loaf seam side down in the pan, pressing gently into corners. Cover loaf loosely with plastic and let rise at room temperature for 30 minutes. The dough should barely spring back when poked gently.

Transfer pan to wire rack and let cool 5 minutes. Remove bread from the pan, transfer to wire rack, and let cool to room temperature, about 2 hours. 

Slice and serve. (Bread can be wrapped in double layered plastic wrap and store at room temperature for 3 days. Wrap with an additional layer of foil and freeze up to a month.)