Proof yeast by sprinkling yeast on top of warm water (100°). Whisk dry ingredients in bowl of stand mixer. Mix together honey, eggs and oil. Make a well and add the egg mixture, and yeast with water. Mix on low until flour is moistened. Mix on high just until totally mixed, less than a minute.
Scoop into pan sprayed with non-stick spray and fit with a parchment collar. Dome top with oil and a spatula and cut a couple of small slits in the top to prevent uneven splitting while baking.
Drape with plastic wrap and let rise to double its size in warm draft-free spot. Preheat oven to 350°. Bake 60 to 70 minutes until light feeling and nicely browned.
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