In a medium bowl whisk together the 3 3/4 cups all purpose flour, yeast, and salt. Set aside.
Heat the milk, water, and 3 tablespoons cut up butter in the microwave until it reads between 115 degrees Ferenheit and 120 degrees Fahrenheit. (Approximately 1 1/2 minutes, with stirring in between.)
Add the honey to the warm milk mixture and pour it over the flour mixture.
Stir with a wooden spoon until the dough no longer sticks to the side of the bowl. Add the extra 1/4 cup flour a tablespoon at a time, until the dough just no longer sticks to the sides, though it is fine if it continues to stick to the bottom of the bowl.
Pour the dough onto a lighlty flour surface and gently shape into a smooth ball. Put in a lightly oiled large clean bowl and cover tightly with plastic wrap. Let rise for 1 1/2 hours in a warm space or until it has doubled in size.
Dump out the dough onto a lightly floured surface and shape into a 9 inch by 9 inch square. Roll the dough up and place seam side down in a lightly oiled bread pan. Cover with plastic wrap and let rise 1 1/2 hours or until it has doubled in size.
Preheat your oven to 350 degrees. Discard the plastic wrap. Brush the risen dough with the reamining 1 tablespoon melted butter.
Pour hot water in a pan. Place it in the preheated oven with the risen dough in the bread pan. Bake for 40 to 50 minutes or until the bread registers 200 degrees Fahrenheit.
Flip the bread out onto a wire rack and allow to cool completely before slicing. Approximtaely 2 hours.
Store in an airtight container for up to one week. See post for deatils about freezing.