In measuring cup, pour in 110 degree water (or milk), add the honey and the Yeast.  Set-aside & let bloom for approximately ten minutes.

Meanwhile, combine the dry ingredients in a stand mixer and mix everything together. Next, add the yeast mixture into the mixing bowl.  Mix until just combined. Once absorbed, add the eggs and olive oil and beat on medium-high for approximately 3 minutes. The dough will be wet and a tacky.

Spray the loaf pan with non-stick spray. Pour the dough into the loaf pan. Note, that you want the mixture to come up about 3/4 of the way up the loaf pan. Find a warm spot in your kitchen and let the loaf proof until the dough gets to just below the bottom of the loaf pan. This will take anywhere from one to three hours. You do not want to let the proof rise above the loaf pan or your bread will likely fall during baking.

In a pre-heated 375 degree oven, add the bread on a middle shelf. Bake for approx. 35 -45 minutes. If the crust is darkening too quickly, you can cover it with foil and return to baking until done. You do need to watch the bread. The best way to know when it is done is to check with a thermometer. You are looking for approximately 210 degrees. When the bread is complete, remove from the oven and after a few minutes, take the bread out and place on a wire rack. Unlike gluten breads, it is best to let the bread cool completely before cutting.

Serve and enjoy!