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If using Active Dry Yeast, proof the yeast first by adding it with sugar and warm water in a bowl. Mix and set aside for 5-10 minutes until bubbly.
In a stand mixer with a dough hook, add 2 cups of flour and the remaining cup of water. Start on low and mix for 4 minutes.
Add in the salt and remaining flour, mixing for 5-6 minutes until the dough is slack. Adjust water as needed based on humidity.
Add in the butter one tablespoon at a time, mixing until incorporated. Transfer to a greased bowl and cover until doubled in size (~1 hour).
Punch down the dough, divide into 4-8 pieces, and shape. Transfer to a parchment-lined tray and cover to rise again (~30-45 minutes).
Preheat the oven to 375°F. Optionally slash the bread, brush with a coating, and bake for 16-23 minutes until golden brown. Check internal temperature (200F).
Allow to cool before cutting.