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Add water heated to between 105 - 110º F, yeast, and sugar into a small mixing bowl or 4 cup measuring cup and allow to bloom, approximately 5 - 10 minutes.
In the bowl of your stand mixer measure out the flour and salt, then stir to combine.
Grease two 9x5 loaf pans with butter or coconut oil.
The yeast, sugar, water mixture should be frothy by this point.** If so, add it into the flour mixture.
Using the dough hook with the mixer on low, mix for 2 - 3 minutes. Stop to scrape down the sides of the mixing bowl then mix an additional 2 - 3 minutes. The dough will be lumpy and VERY sticky.
Divide equally into your loaf pans. Sit in a warm spot, cover with a tea towel and allow to rise for 1 - 3 hours or until doubled in size.
Once risen, preheat the oven to 350ºF. Be careful not to bump or drop the pans, as this can cause the dough to fall.
Gently place the bread in the oven and bake for 35 - 45 minutes. Tops will be golden brown and the bread will pull away from the edges of the pan.
Allow to cool 5 - 10 minutes, then turn the bread loaves out onto a cooling rack to cool completely.