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Combine warm water, yeast and sugar. If using active dry yeast, let sit for 5-10 minutes until foamy. Add salt.
Add flour gradually, mixing until a soft, slightly tacky dough forms.
Knead for 8-10 minutes by hand or 6-8 minutes in a stand mixer, until smooth and elastic.
Transfer to a lightly greased bowl, cover and let rise until doubled, about 90 minutes.
Punch down the dough and divide into 2 equal pieces.
Shape each into a loaf and place in greased 9x5-inch loaf pans.
Cover and rise again for 30-60 minutes, until the dough expands about an inch over the pans.
Bake at 350°F for 30-35 minutes, until golden.
Brush the tops with butter immediately after baking.
Remove from the pans and cool completely before slicing.