In a bowl of a stand mixer, pour ½ cup warm water (95 degrees F, not too hot so it won’t kill the yeast), add yeast and sugar. Let it stand or bloom for 5 to 7 minutes. If the yeast does not bloom, this may mean your yeast is not active, which means your bread won’t rise. Redo the step with new yeast.
Once the yeast is foaming, add butter and the remaining water. Mix well.
Add flour and salt. Mix until flour is incorporated. Mix on medium speed until the dough forms a ball and separates from the wall of the bowl. At this point, the dough is thick and sticky. When pressing your finger in the dough, it should feel wet but should not be sticking all over your finger.
KNEAD AND RISE DOUGH:
Knead the dough on a floured (about ¼ cup) surface for 5 minutes. Until the dough is nice and soft and not sticking to the counter anymore.
Transfer to a large oiled bowl, cover with plastic wrap and let the dough rise in a warm place for 90 minutes or until doubled in size.
SHAPE DOUGH AND SECOND RISE:
Once the dough has doubled, punch the dough to release air bubbles. Next, transfer the dough to a lightly floured surface and knead for 1 to 2 minutes. Then, cut the dough in half.
Butter two bread loaf pans.
Knead each dough half and shape them into rectangles.
Cover and let them rise for 60 minutes.
Move the oven rack to the middle position and preheat the oven to 375 degrees F.
With a sharp knife, gently slice score the dough with 3 or 4 diagonal lines.
Bake the bread in the preheated oven for 30 minutes or until the bread is nice and browned.
COOL AND SERVE:
Once out of the oven, brush the bread with some butter and let it cool in the pan for 2-3 minutes.
Transfer the bread to a cooling rack and let it cool of entirely before slicing and serving.