In a large mixing bowl, combine 1 ½ cups of warm water with 2 tablespoons of sugar. Sprinkle 2 ¼ teaspoons of active dry yeast over the surface and let it sit for about 5-10 minutes.

Once the yeast is activated, add 2 tablespoons of melted unsalted butter and 1 tablespoon of salt to the yeast mixture. Gradually incorporate 4 cups of all-purpose flour, stirring with a wooden spoon.

Turn the dough onto a lightly floured surface and knead it for about 8-10 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, cover, and let it rest in a warm environment until it doubles in size, about 1-2 hours.

Gently punch down the dough, shape it into a loaf, and transfer to a greased bread pan.

Cover the shaped loaf and let it rise again in a warm area until doubled in size, about 30-60 minutes.

Preheat your oven to 375°F (190°C).

Bake for 25-30 minutes until the top is golden brown. Remove from the oven and let cool for about 5 minutes.

Transfer to a wire rack to cool completely before slicing.