In a large mixing bowl, proof the yeast by pouring in 1 cup of the warm water and the yeast.  Allow to stand for a few minutes while the yeast gets bubbly and foamy looking.

Stir in the remaining water, salt, and sugar.

Add flour 1 cup at a time, mixing after each addition.

Cover bowl and place in a cool, dark place.  Allow dough to double in size.  I let mine sit for about an hour.

Punch down the dough and divide equally into two prepared 8x4 loaf pans.  Cover again and allow to rise again, doubling in size.  I allowed another hour for this.  Meanwhile, preheat oven to 350°

Uncover and place in preheated oven.  Bake 25-30 minutes or until lightly golden.  If desired, brush tops with melted butter 5 minutes prior to finish.

Remove from oven and turn loaves out onto a wire rack.  Allow to cool completely before slicing.