Butter two 9x5 inch loaf pans.
In the bowl of a standing mixer, add warm water.
Sprinkle in yeast then sugar. Let proof until yeast starts to form - about 5 minutes.
Add in butter.
With dough hook in place, add in flour and salt and knead for 7 minutes.
Transfer dough onto counter - lightly floured if necessary - and divide the dough in half.
With one half, shape dough into a rectangle longer side facing you, width being same size as length of loaf pan.
Fold top of rectangle halfway over dough and pinch lightly to seal.
Bring up bottom of rectangle over to form a log shape. Pinch to seal.
Form an indentation across the length of the log shape and then fold up bottom to meet top and pinch to seal.
Transfer dough seam side down into loaf pan.
Repeat with other half.
Place loaves on middle rack of oven set to 170 degrees. Cover them with a kitchen towel.
Let rise for 1 hour.
Remove towel from top of loaves. The dough should be about an inch over rim of pans.
Set oven temperature to 375 degrees - don't remove loaves. Again, make sure you remove towel.
Bake for 35 to 40 minutes until golden brown.
Remove loaves from pans and set on rack to cool.
Slice and enjoy!