In the bowl of a stand mixer, combine the warm water, sugar, and active dry yeast.

Stir gently and let the mixture sit for about 5 minutes until it becomes foamy. If the yeast does not foam, start again with fresh yeast.

In a separate bowl, whisk together the flour and salt until evenly combined.

Add the flour mixture and melted butter to the yeast mixture.

Using a dough hook, mix on low speed for about 1 minute until a shaggy dough forms.

Increase the mixer speed to medium-low and knead for 5–7 minutes.

The dough should become smooth, elastic, and slightly tacky but not sticky. When pressed gently, it should spring back.

Lightly grease a large bowl with oil.

Place the dough into the bowl and turn it once so all sides are lightly coated.

Cover and let rise in a warm place for 40–50 minutes, or until nearly doubled in size.

Lightly flour your work surface.

Punch down the risen dough and divide it into two equal portions.

Shape each portion into a rectangle approximately 9 x 12 inches.

Starting from the short end, roll each rectangle tightly into a log. Pinch the seams and tuck the ends underneath.

Grease two loaf pans.

Place each dough log into a prepared loaf pan.

Cover loosely and allow the loaves to rise for 25–30 minutes, or until they rise slightly above the rim of the pans.

Meanwhile, preheat the oven to 350°F (175°C).

For extra richness and color, brush the tops lightly with melted butter.

Bake for 30–35 minutes, or until the tops are golden brown.

Remove the bread from the oven and allow it to cool completely before slicing.

Serve and enjoy.