In a saucepan over medium heat, combine the milk, sugar, and 1 tablespoon of the honey. Gently warm to 105° to 115° (41° to 46°C). Remove from the heat, sprinkle the yeast on top, and stir to dissolve. Set aside until it looks bubbly, 5 to 10 minutes.

In a large bowl, stir together the flour and salt. Add the yeast mixture and butter and stir with a wooden spoon until a rough, shaggy mass forms. Turn the dough out onto a lightly floured work surface and knead for 5 to 7 minutes, or until smooth and elastic. Form the dough into a ball.

Grease a large bowl with oil, transfer the dough to the bowl, and cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free area for about 1 hour, or until doubled in size. Uncover the bowl, punch down the dough, re-cover the bowl, and let the dough rise again for about 45 minutes, or until doubled in size.

Lightly brush 2 baking sheets with oil. After the second proof, turn the dough out onto a lightly floured work surface and using lightly floured hands, divide it into 2 equal pieces. To form the braided loaves, divide one piece of dough into 3 equal pieces.

Roll each piece on the work surface into a rope that is about 16 inches (40 cm) long and about 1 inch (2.5 cm) thick; you will have 3 ropes. Arrange the 3 ropes on the prepared baking sheet. Pinch the ropes together at one end, then braid them together by crossing the outside ropes over the center rope; first cross the right and then the left rope over the center, alternating. When you reach the end, pinch the ropes together, tucking the ends of the ropes neatly underneath. Repeat to braid the other piece of dough and place on the second baking sheet. Let the bread rise until bouncy to the touch, about 2 hours.

About 15 minutes before the breads finish proofing, position two oven racks evenly in the oven and preheat to 375°F (190°C) or to 350°F (175°C) on the convection setting.

Bake the loaves, rotating them between the racks halfway through baking, until golden brown and they bounce back when gently pushed, 20 to 30 minutes. Brush the loaves with the clarified butter once or twice while baking, about every 10 minutes. As soon as the loaves are ready, immediately brush them generously with the remaining 2 tablespoons honey. Serve warm. Makes 2 loaves.