Dissolve 1 tsp. (5 mL) honey in 1/2 cup (125 mL) lukewarm water.
Sprinkle yeast into water. Let stand 10 minutes, then stir well.
Measure 3 1/2 cups (875 mL) warm water into a large bowl. Add 1/4 cup (50 mL) honey, molasses, vegetable oil, beaten eggs and lemon juice; mix well. Add yeast mixture and stir.
Gradually add 5 cups (1250 mL) flour, beating vigorously after each addition. Let stand 15 – 20 minutes until mixture is very light and foamy.
Add salt and remaining 5 1/2 to 6 1/2 cups of flour to make a soft, workable dough. Turn dough out onto lightly floured surface; knead 10 -15 minutes until dough is smooth and elastic.
Form dough into a ball and place in greased bowl, turning once to grease the top. Cover and let rise 50 minutes or until doubled.
Punch down and shape into 4 round balls. Cover and let rest 20 minutes. Form into loaves and place in greased 8 1/2″ x 4 1/2″ (1.5 L) loaf pans.
Brush tops with oil. Cover and let rise 50 – 55 minutes. Bake in 375°F (190°C) oven for 30 – 40 minutes or until bread sounds hollow when tapped. Remove from pans and cool on wire rack.