Put the warm water in a 2 quart stainless steel bowl. Add the yeast and let the yeast rehydrate for 5 to 15 minutes.
Add the honey, vegetable oil and salt. Slowly add bread flour while stirring. When the dough becomes to thick to stir with the spoon, work it with your hands. Continue adding flour until the dough starts removing itself from your hands.
Turn the dough unto a clean solid working surface and knead adding flour to the surface until the dough doesn't stick. Knead for about 10 minutes .
Shape dough into a ball and place it in a large lightly greased bowl . Turn dough over so the grease will be on top (this prevents the air from drying the dough).
Cover with a damp cloth and let rise in a warm place until doubled in bulk about 45-60 minutes
Knock down the dough and then gather it by rolling it between your hand and the work surface. Once the dough is gathered shape it into a ball or long loaf or put it in a loaf pan .
Place on a baking sheet and cover with a cloth . Let rise until double the size about the same time as before .
Bake for 25 minutes at 400° F. or until crust is
crisp and brown. The loaf
will make a hollow sound when tapped on the
bottom when it is done.