In a large bowl, combine the warm water and sugar, then sprinkle the yeast on top. Let it rest for about 5 minutes until it becomes foamy.

Add the softened butter and 2 1/2 cups of flour to the yeast mixture. Beat on medium speed for 3 minutes until the dough is somewhat sticky.

Gradually stir in an additional 1 to 2 cups of flour along with the salt until the dough forms a ball and pulls away from the bowl.

Knead for at least 10 minutes until smooth and elastic; it should pass the windowpane test.

Place the kneaded dough in a greased bowl, covering it lightly with plastic wrap. Allow it to rise in a warm place until doubled in size, about 30 to 45 minutes.

Lightly mist a 5-cup loaf pan with non-stick spray.

Punch down the dough gently, shape it into a loaf, and place it in the prepared pan. Cover it loosely with greased plastic wrap to rise again for another 30 to 45 minutes.

Preheat your oven to 350°F (175°C). Uncover the dough and bake for 40 to 45 minutes until golden brown.