In a large mixing bowl or in the large bowl of a stand mixer, add the yeast, then slowly add 1 cup of the warm water. Let the yeast mixture stand for 5-10 minutes, until foamy in appearance.

Stir in the remaining 1 3/4 cups water, salt, and sugar. Use low speed if using a stand mixer.

Add the flour 1 cup at a time, stirring or using a paddle attachment until incorporated after each addition.

Cover the bowl with a damp kitchen towel or seal with the top of the bowl with a piece of plastic wrap then place it in a room temperature warm place to rise. Let the dough rest, undisturbed, for 1 hour, or until doubled in size.

Use your hands to punch down the bread dough.

Spray two 8x4-inch metal loaf pans with flour-based nonstick spray or line with parchment paper so the paper sticks over the sides of the pan. Divide the dough equally into the two prepared bread pans.  Re-cover and set aside to rise again for 1 hour, or until doubled in size.

Preheat the oven to 350°F.

Uncover the bread dough and bake in the preheated oven for 30 minutes, until lightly golden brown.  Brush the tops of the loaves with melted butter, then continue baking for another 5 minutes.

Turn loaves out onto a wire rack immediately. For the best end result, let the bread cool completely before slicing.