Proof your yeast.  Make sure your water is very warm (120° - 130°), then add the sugar and yeast.

Add the yeast mixture to your mixing bowl with a dough hook, and add the butter (melted) and salt. Mix it well.

Add 3 cups of flour and turn the mixer on low till flour is mixed in, then gradually add more flour until you’ve added 5 - 6 cups.  Turn mixer on high and let it mix for 8 to 10 minutes.  Dough should pull away from sides of bowl and form a very elastic ball. (You may need to add flour if it is too sticky until you have used the entire 6 cups.)

If kneading by hand, you will place the dough on a floured surface and kneed for 10 minutes, adding flour a little at a time as needed until you have used up to the 6 cups. (You don’t have to use it all if your dough doesn’t need it.) Dough should be smooth and elastic.

Grease a bowl and place dough into bowl, turning so entire dough gets greased. Place a clean kitchen towel over dough and let rise in a warm place until doubled about 30 to 45 minutes.

Punch dough down and place on a floured surface.  Divide into 2 pieces and stretch and fold dough under to form a rectangular shaped ball.

Grease two bread pans and place each piece of dough in a pan. Cover with towel and let rise till doubled, about 30 minutes.

Preheat oven to 400°.  Bake bread for 20 to 30 minutes until loaves sound hollow when lightly tapped.

Remove bread from oven and brush with butter.  Cool on wire rack.

Let it cool slightly before cutting.  Cut a large piece, spread with butter and enjoy!!