If using active dry yeast, activate yeast in 1 Cup of water (sometimes I do the full 2 cups) with 1 tsp honey. Wait until foamy and bubbly before adding it to the other ingredients. If you use instant yeast you can skip this step and just mix the first 4 ingredients together.
In the bowl of a stand mixer fitted with a dough hook, mix together first three ingredients. Add water (or yeast mixture) and mix for one minute, scraping down the bowl halfway through if necessary.
Cover the Bowl and allow to rest for 10-15 minutes.
Add Salt, lemon juice, oil and honey. Beat for 1 minute. Add remaining flour 1 cup at a time while the mixer is running until dough cleans the sides of the bowl.
Knead Dough using the dough hook for 7 minutes on speed 2 or until dough is smooth and elastic. Dough should be tacky but not overly sticky.
Preheat oven to 425°F. Grease bread pans (8 ½" x 4 ½"). Shape dough into loaves and place into prepared bread pans. Cover with plastic wrap or towel.
Let rise until dough is 1 inch above the edge of the bread pan. Place in hot oven, and then turn down temperature to 350°F. Bake for 25 to 30 minutes. Remove from pan immediately after removing from oven and place on a cooling rack. Brush the tops of Bread with butter, canola oil or coconut oil. Let cool before slicing... if you have self control.