In a small bowl, combine 1/4 cup warm milk with 1 tablespoon honey. Sprinkle 2 teaspoons active dry yeast over the mixture and let stand for 10 minutes until foamy.

In a large mixing bowl, combine 3 cups flour, 1 teaspoon cardamom, 1 teaspoon ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg. Mix well to distribute spices evenly.

Make a well in the center of the flour mixture. Pour in the yeast mixture, 1/4 cup melted butter, 3 tablespoons honey, 2 eggs, and 1/2 cup warm milk. Mix with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add small amounts of flour if dough is too sticky. The dough should be soft but not sticky.

Place dough in a greased bowl, turning to coat all sides. Cover with a clean kitchen towel and let rise in a warm place for 1 hour or until doubled in size.

Punch down the dough and shape into a round loaf about 8 inches in diameter. Place on a greased baking sheet or in a greased 9-inch round cake pan.

Using a sharp knife, score the top of the bread in a decorative pattern - traditionally a sunburst or spoke pattern radiating from the center. Make cuts about 1/4 inch deep.

Cover and let rise for another 30 minutes until puffy. Preheat oven to 350°F during this second rise.

Brush the top of the bread with 1 tablespoon melted butter. Bake for 30-35 minutes until golden brown and the bread sounds hollow when tapped on the bottom. Internal temperature should reach 190°F.

Remove from oven and brush with remaining melted butter while still hot. Let cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.