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In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed.
Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour.
Turn the oven on at any temperature (350ºF) for one minute, then turn it off. In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise (in the winter time).
Preheat the oven to 425ºF. Grease two 1-qt or 1.5-qt oven-safe pans with about a tablespoon of butter each.
Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to pull the dough toward the center. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve punched it down.
Then, take your two forks and divide the dough into two equal portions down the middle Let the dough rise again for about 20 to 30 minutes on the counter top. Bake for 15 minutes.
Reduce the heat to 375º and bake for 15 to 17 minutes longer.
Remove from the oven and turn the loaves onto cooling racks.
Cool for 10 minutes