In a stand mixer with a whisk or paddle attachment, combine hot water, oil & honey.
Add egg (if using. If omitting the egg, increase oil to 1/2 cup).
Add 3 cups flour, yeast, & salt. Mix thoroughly.
Change attachment to the bread hook (kneading) attachment. Add remaining flour and set to mix on medium-low speed for 10 minutes.
Divide the dough into two parts and place into greased loaf pans. Let rise on the counter (covered or uncovered) for 30 minutes.
Preheat oven to 350.
Once the dough has doubled in size, bake both loaves in the same oven for approximately 30 minutes or until the tops are golden brown. Let cool 10 - 20 minutes, slide a knife around the perimeter of the pan, and flip over to release the loaf.
Keep sealed and refrigerated. Enjoy within about 5 days.