Grease a loaf pan and set aside.
Place oven rack to lowest position.
In a glass measuring cup add 1/3 cup very warm water.
Stir in yeast and sugar.
Let yeast proof until puffy and doubled in size.
Pour yeast into a large bowl.
Mix in honey, salt, vegetable oil, buttermilk and remaining water.
Gradually mix in flour using a sturdy spatula, until dough forms.
Turn dough onto a floured surface and need for 15-20 minutes or until dough is soft, supple and stretchy.
Place dough in a lightly oiled bowl, turning the dough once so that the top is covered in oil.
Cover bowl loosely with plastic wrap.
Place bowl in the oven with the pilot light turned on. (or in another warm, draft-free location)
Let dough rise for 30- 45 minutes or just until doubled in size. (keep an eye on it)
Remove from oven and punch dough down to release the air.
Place dough on a lightly floured work surface and press firmly to remove the air.
Shape dough into a square.
Brush lightly with butter.
Fold the longest ends of the dough to the center of the dough and pinch to seal. Tuck the ends under.
Place in the prepared loaf pan, seam side down. (brush with butter if desired)
Cover with plastic wrap and return to oven with pilot light on for another 30-45 minutes or just until doubled in size. (Do not let it get too big)
Remove from oven and brush with more butter.
Preheat oven to 425 F.
Bake for 15 minutes until golden dark and then cover with foil and bake another 12-15 minutes.
When bread comes out of the oven, brush with butter.
While bread is still hot, remove it from the pan to allow to finish cooling completely on a cooling rack.
Slice bread into 1/2 inch slices.
Store in a bread container or bread bag for up to 4 days or freeze.