Place warm water in a large mixing bowl. Add the yeast and whisk, then leave the mixture for 5 minutes until the yeast appears creamy and a little bubbly.
Whisk in the sugar, salt, and 3 tablespoons of melted butter.
Add 5 cups of the flour. Mix with a wooden spoon until the dough comes together.
Gradually add the remaining 4-5 cups of flour, ½ cup-fulls at a time, until the dough is slightly tacky and smooth.
Flour a clean work surface and the dough, kneading it by hand for 10 minutes. After 10 minutes, you should have a smooth ball of dough.
Continue with the “FIRST RISE” instructions below.
MIXING IN STAND MIXER:
Some warm water is added to the stand mixer bowl with a bit of yeast. They let it stand for 5 minutes until the yeast becomes creamy and looks slightly foamy.
Whisk in the sugar, salt, and melted butter.
Attach the dough hook and add 5 cups of the flour. Mix on low speed until the dough comes together.
Gradually add the remaining 4-5 cups of flour, ½ cup-fulls at a time, until the dough is slightly tacky and smooth.
Knead the bread on medium speed for 6-7 minutes or until you have a smooth dough ball.
FIRST RISE:
Lightly grease the large bowl. Place the dough ball in the bowl, turning once to coat the top with oil. Cover the bowl with a clean kitchen towel. Let rise in a warm place until doubled, about 1 hour 30 minutes to 1 hour 45 minutes.
SHAPE LOAVES & RISE AGAIN:
Lightly spray (2) 9x5-inch loaf pans with nonstick cooking spray and set aside.
Clean your work surface, then pour your dough over it. Punch down the dough and divide it into 2 equal pieces. Return 1 piece to the bowl and cover with a kitchen towel.
Use your fingers and hands to gently press and stretch the dough into a 9x15-inch rectangle.
Roll up the dough very tightly into a log, starting from one of the short ends (this will ensure your loaves are free from air bubbles). Pinch the seam shut.
Transfer the dough to one of the prepared pans. Gently stretch and press the dough into the pan so it reaches all of the sides.
Repeat with the remaining dough.
Cover the pan with a clean kitchen towel and let the dough rise until it’s almost doubled about 30-45 minutes.
While the dough rises, move the oven rack to the middle position and preheat to 400 degrees F.
BAKE BREAD:
Place bread on the middle rack of the oven and bake for about 15 minutes. Turn the bread over and continue baking for an additional 15-20 minutes, or until the center of the bread registers 190 degrees F on an instant-read thermometer.
COOL AND FINISH BREAD:
Transfer the pans to wire racks and cool for 10 minutes. Remove the bread from the pans and return the loaves to wire racks to cool completely for about 2 hours.
Brush each of the tops of bread with 1 Tablespoon of melted butter. Slice and serve.