1-In a bowl fitted with a dough hook, combine the warm water (85-90°F), dry active yeast, and granulated sugar. Whisk together and let it rest for 3-5 minutes to allow the yeast to bloom. You should see the mixture become foamy, which indicates your yeast is active and ready to work its magic. For detailed instructions on how to proof yeast properly, check out this helpful guide.

2-Add the melted unsalted butter and kosher salt, then whisk to combine.

3-Gradually mix in the unbleached all-purpose flour, one cup at a time. Knead with the dough hook for 3-4 minutes until the dough is slightly shaggy.

4-Transfer the dough to a clean surface and knead for 1-2 minutes until smooth. Place the dough in a lightly oiled bowl, cover it, and let it rise at room temperature until doubled in size, about 1 hour.

5-Preheat the oven to 375°F. Lightly spray or brush two 9×4 loaf pans with oil. Divide the dough into two equal pieces on a floured surface, shape each into a 9-inch log with the seam side down, and place them in the pans.

6-Cover the pans and let the dough rise again for 45-60 minutes until it rises about ½ inch above the rim of the pans.

7-Bake for 25-30 minutes, rotating the pans halfway through, until the loaves are tall and golden brown. Allow them to cool slightly before removing from the pans, then cool completely on a wire rack. Slice and serve.