In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, dry active yeast, and 1 tbsp of granulated sugar. Whisk to combine, and let rest for 3-5 minutes to allow the yeast to bloom.

Mix together flour, salt, and sugar. Add in yeast mixture and the melted butter. Stir to combine, he dough will still be slightly shaggy.

Pour the dough out onto a clean work surface, and knead the dough for 5-6 minutes, add an extra spoonful of flour if the dough is too sticky, should be able to pull up from the counter.

Dough should be smooth, sticks to the hands, and lightly to the counter.

Place the dough in a lightly oiled bowl, cover with a clean shower cap or plastic wrap, and let rise at room temperature for 1 hour or until doubled in size.

Preheat the oven to 375°F. Lightly spray 2 9x4 pans with nonstick cooking spray, or brush lightly with avocado oil. Pour the dough out onto a lightly floured work surface, and divide the dough into 2 equal pieces. Press the dough out into an even flat rectangle that is the width of the loaf pan, 9 inches. Roll the dough up into a log. and place the dough, seam side down, into the prepared loaf pan. Repeat with the second piece of dough.

Cover the loaves loosely with a clean kitchen towel, and let rise for another 45-60 minutes at room temperature. The bread is ready to bake when the top of the dough is about ½-inch above the rim of the loaf pan.

Bake the bread for 25-30 minutes, rotating the pans after 15 minutes to ensure even browning. The loaves should be tall and golden brown on top. Let the loaves cool slightly for 5 minutes, and then tip them out of the loaf pan, and allow to cool completely on a wire rack. Slice and enjoy!