I confess. I am a bread baker. I bake all our bread products, every week. I have to have a recipe that will freeze beautifully, and this is the one that I use week in and week out. I use an electric knife to slice it, then freeze it, and then I only thaw (nuke for 20 seconds) what we want for a meal. It is slightly sweet, very soft and moist, and terribly addictive. My husband refers to it as his cake. The honey not only tastes good in it, but it keeps it moist longer. I only use and recommend SAF brand instant yeast from King Arthur or Amazon. Keep it in the freezer and you'll always have fresh yeast with no proofing needed. It's what the pros use.