In a large bowl, combine the warm water and sugar, then sprinkle the active dry yeast on top. Allow this mixture to sit for 5 minutes until it becomes foamy.

Add the softened butter and 2 1/2 cups of bread flour to the yeast mixture. Using a mixer, beat on medium speed for about 3 minutes.

Gradually stir in an additional 1 to 2 cups of flour, along with the salt, until a ball forms that pulls away cleanly from the bowl’s sides.

Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Test its readiness with the windowpane test.

Place the kneaded dough in a greased bowl and cover it lightly with plastic wrap. Let it rise in a warm place until doubled in size (30 to 45 minutes).

After rising, punch down the dough, shape it into a loaf, and place it in a lightly sprayed 5-cup loaf pan. Cover with greased plastic wrap and let it rise again until doubled (30 to 45 minutes).

Preheat the oven to 350°F. Uncover the dough and bake for about 40 to 45 minutes until golden brown and sounds hollow when tapped.