In a cup, mix warm water, yeast, and sugar.

Let the mixture sit until it becomes foamy.

In a food processor, pulse 2 cups of flour, salt, and butter until combined, but not fully mixed.

Add heavy cream and honey to the food processor while it's running on low.

Pour in the yeast mixture.

Pulse until a dough ball forms or pulls away from the sides of the processor.

Knead the dough on a floured surface for about 10 minutes until it's smooth and stretchy.

Add the remaining flour while kneading, as needed.

Place the dough in a buttered mixing bowl and turn to coat evenly.

Cover the bowl with a damp tea towel and let it rise for 1.5 hours.

Punch down the dough to release the gas and form it into a loaf.

Press the dough into a greased loaf pan.

Let the dough rise again for 1.5 hours.

Bake in a preheated oven at 400 degrees Fahrenheit for 15 minutes.

Reduce the oven temperature to 350 degrees Fahrenheit and bake for another 10 minutes, or until the bread sounds hollow when tapped.