Add the yeast, 1/2 cup of water, and sugar to the bowl of your mixer, stir and let it sit for 5 minutes.
Add the remaining 1 1/3 cups of water to the bowl, salt, 2 tbsp butter at room temperature, and 4 cups of flour. Use the dough hook to mix on low speed, until the dough basically comes clean from the side of the bowl. Add the remaining flour as needed. The dough is soft, but not sticky and it's ready when it comes clean from the side of the bowl. Make sure to mix for about 7 to 10 minutes.
Place the dough in a lightly greased bowl and cover it with plastic wrap. Place it in a warm place and let it rise until it doubles in size. It should take about an hour.
Gently punch the dough down with your fist to get rid of some of the air. Turn the dough onto a clean, lightly floured surface and press it down with your fingers to remove some of the air pockets.
Grease a 9-inch loaf pan with butter or cooking spray.
Using your hands pat down the dough into a 9x12-inch rectangle, then roll it up jelly roll style. Place it into the prepared loaf pan. Place it in a warm draft-free environment and let it rest again until it doubles in size, should take another 30 to 45 minutes.
Preheat your oven to 400 F° and position the oven rack on the lowest setting.
Brush the loaf with melted butter and transfer the loaf to the oven. Bake for 30 to 35 minutes, rotating halfway through, until golden brown.
Remove the loaf from the oven and immediately brush with more melted butter.
Allow the bread to cool in the loaf pan for 10 minutes then transfer it to a cooling rack to finish cooling completely before slicing.