1-First Step: Proof the yeast Measure 2 1/2 cups warm water at 105-115°F. In a small bowl or directly in the mixing bowl, combine 1 tablespoon active dry yeast with 1 teaspoon of the 1/4 cup sugar or honey and the warm water. Stir gently and let sit 5-10 minutes until foamy. If it does not foam, the yeast may be old; discard and start with fresh yeast.

2-Second Step: Combine base ingredients In a large bowl or the bowl of a stand mixer, stir in the remaining sugar or honey from the 1/4 cup (subtracting the 1 teaspoon used for proofing), 2 teaspoons salt, 1/4 cup oil or melted butter, and 3 cups of the flour. Add the foamy yeast mixture and mix until blended.

3-Third Step: Add remaining flour and form dough Gradually add the remaining 3 1/2 to 4 cups flour while mixing. Stop adding flour when the dough pulls away from the sides of the bowl and forms a slightly sticky ball. If mixing by hand, combine until shaggy and then turn onto a lightly floured surface.

4-Fourth Step: Knead until smooth If using a stand mixer with a dough hook, knead on low for about 5 minutes until the dough is smooth and elastic. If kneading by hand, knead for 5-8 minutes by pressing, folding, and turning the dough until it becomes smooth and springy. The dough should be slightly tacky but not overly sticky. Avoid adding too much extra flour to keep the loaf light.

5-Fifth Step: First rise Place the dough into a greased bowl, turning once to coat the surface. Cover with a clean towel or plastic wrap. Let rise in a warm spot until doubled in size, about 1 1/2 hours. To speed rising, place dough in an oven warmed to 180°F then turned off with the door cracked open slightly.

6-Sixth Step: Shape and second rise Punch down the dough to release gases and divide it into two equal portions. Shape each portion into a loaf and place into greased 9 x 5-inch loaf pans. Cover and let rise until about 1 inch above the pan rims, 45-60 minutes.

7-Final Step: Bake and finish Preheat oven to 350°F. Bake the loaves for 30-33 minutes until golden brown and hollow-sounding when tapped on the bottom. Remove loaves from pans, brush tops with butter for a soft crust, and cool on a wire rack for 10-15 minutes before slicing.