In a large mixing bowl, add all ingredients in the order in which they are listed. Mix on medium high (using the dough hook OR the beater blade) for 5 minutes.

Scrape dough into the center of the bowl, cover, and proof until doubled (nearly tripled) in size, about 1½-2 hours. For fastest proofing, place bowl in a warm, draft-free area (such as a slightly warmed and turned off oven).

Preheat oven to 235° C and place oven rack in the lower third of the oven.

Using a Danish dough whisk or silicone spatula, vigorously stir the dough to remove as much air as possible.

Scoop the dough into 2 well-greased loaf pans and smooth the top. Cover loosely with plastic wrap and allow to proof in a warm, draft=free area until nearly doubled in size, approximately 30 minutes

Remove the plastic wrap and, if desired, brush top of dough with melted butter. Cover the loaf pan with a baking sheet and baking paper, place into your preheated oven.

Bake at 235° C for 15 minutes. Remove top loaf pan and reduce heat to 190° C. Continue to bake for another 40-45 minutes, or until loaf feels light in weight and a thermometer inserted into the center registers 96 - 100° C.

Remove from the oven and immediately turn bread out of pan onto a wire rack to cool. If desired, brush entire loaf with melted butter. Cool completely before slicing. Crust will soften as it sits, but you can further along the softening by wrapping the loaf in plastic wrap or a tea towel.