Directions

1. In the bowl of a mixer, dissolve the yeast in 180g of the warm water, and let sit for 5 minutes. Add the remaining 630g water, sugar, salt, room temperature butter, and half of the flour. Stir to combine.

2. Using a dough hook and mix on low speed. Gradually add the remaining flour until the dough forms a ball and not sticky (you may not need to use all of the flour), about 7 to 10 minutes.

3. Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with tea towel and set in a warm place to rise until doubled in size, about 45 minutes to an hour.

4. Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove air pockets in the dough. Divide the dough in two. Gently pat one of the dough into a 9×12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Do the same for the second dough. Cover the loaves loosely and and allow them to rise until doubled in size for about 30 to 45 minutes.

5. Preheat the oven to 400 degrees F.

6. Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown.

7. Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing.