Bloom the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5 to 10 minutes until a foamy layer forms on top.
Mix the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and the softened unsalted butter.
The Initial Incorporate: Using a sturdy spoon or your hands, mix until a shaggy dough forms.
Kneading (The Gluten Phase): Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes.
First Rise (Bulk Fermentation): Lightly grease your mixing bowl. Place the dough inside, cover, and let it rise for 60 to 90 minutes until doubled in size.
Shaping the Loaf: Gently deflate the dough. Pat it into a rectangle and roll it up tightly. Pinch the seam shut.
Second Rise (Proving): Place the dough into a greased 9x5 inch loaf pan. Cover and let it rise for 45 to 60 minutes.
Baking: Preheat your oven to 375°F (190°C). Bake for 30 to 35 minutes.
The Finish: The loaf is done when the internal temperature reaches 190°F.
Cooling: Transfer to a wire rack and cool for at least one hour before slicing.
