In a stand mixer, combine the warm milk, honey, and yeast. Let this sit for about 5 minutes until it turns foamy and full of life.

Add the flour, oil, and salt to the yeast mixture. Stir on a low setting until the dough starts to form a messy ball that easily pulls from the sides of the bowl.

Increase the speed to medium-low and knead for 5 to 7 minutes. You're aiming for a smooth dough that springs back to the touch, leaving just a hint of moisture on your fingers.

Move the dough to a greased bowl, flipping once to coat all sides. Cover and let it rise in a cozy spot until it doubles in size, which should take about 40 to 50 minutes.

Prepare two loaf pans by greasing them with cooking spray. Punch down the dough and divide it evenly, shaping each into a rectangle.

Roll each rectangle tightly into a log, pinch seams, and place seam-side down in the pans. Cover again and allow another rise until the dough stands just above the pan rims, approximately 25 to 35 minutes.

Preheat your oven to 350°F. For an extra touch, brush the tops with a little more melted avocado oil before baking for an inviting golden crust.

Bake for 30 to 35 minutes until the loaves have a golden, inviting crust. Let cool before transferring them to a wire rack.