Mix together the yeast, water, honey, and 4 cups of flour in a bowl. Cover with a plastic shower cap or plastic wrap. Let rise for 30mins. The sponge will double in size.

Take large or mini loaves and spray with avocado oil (can use a drizzle). Take a piece of parchment paper and lay across the bottom side to side to create a sling.

In the bowl add 3 cups flour, the salt, and avocado oil. Mix well, the dough will begin to pull away from the sides of the bowl. Begin to knead the dough for 5 mins. If the dough seems too sticky, add 1/4 cup more flour. The dough shouldn't stick to your fingers, it will be slightly tacky but not sticky. DO NOT ADD TOO MUCH FLOUR!

Drizzle a little EVOO or avocado oil in a large bowl. Add the dough. Cover with a clean kitchen towel, lid, plastic wrap or my favorite- shower cap. Let rise until it has doubled in size. This will take about an hour.

Once the dough has doubled in size, punch it down and dump onto a floured surface. Gently knead the dough a few times, then divide into portions. 3 large loaves, or mini loaves.

Cover with a damp dish towel and let rise again until doubled in size, about an hour.

Pre heat the oven to 375. Once oven is heated add pans and bake: 25-30 minutes for larger loaves or 22-25mins for mini loaves.

The tops will be nice and brown as well as the bottoms. Once done baking, remove from the pans and let cool completely on a cool rack before slicing.

Test one loaf by flipping it out of the pan, if the bottom of the loaf is not golden yet- place back in the oven for 2 more minutes. Don't over bake.

Store in bread bags or freezer bags. Best to consume within 5 days. Freeze by wrapping in plastic wrap then adding to a freezer safe bag.