Combine the flour, psyllium husk, yeast, salt, and baking powder in the bowl of your standing mixer fitted with the paddle attachment.

While mixing on low, add the warm water, honey, butter, apple cider vinegar, and eggs, adding 1 egg at a time until incorporated.

Mix the dough for 2-3 minutes on medium-high speed until all ingredients are well combined and the batter is sticky and soft.

Lightly grease a 9x4x4" loaf pan (alternatively, use an 8.5 x 4.5" loaf pan), then add the dough to the pan, smoothing over the top with a spatula. Cover the dough with a piece of lightly-greased plastic wrap and place it in a warm spot to rise. It will need about 60 minutes to rise in a proofing oven or two hours on your countertop. Once the dough has doubled in size, it's done proofing. (If using a smaller loaf pan than recommended, the dough may bubble over the top of the pan. Watch it carefully to avoid making a mess.)

Preheat the oven to 350ºF/180ºC , then bake the bread for 38-40 minutes until the top is slightly browned and the dough is cooked through. Place the bread on a wire rack to cool for 10 minutes before removing it from the loaf pan and allowing it to cool completely on the wire rack.

Once cooled, use a serrated bread knife to cut bread into slices. Slice the bread as needed, and store leftover bread in a zip-top bag at room temperature for 3-4 days. You can also slice and freeze the bread slices. The leftover bread tastes best when toasted or lightly heated before eating.