In a small bowl, combine warm water, sugar, and yeast. Stir and let sit 5–10 minutes until frothy.

In a large bowl, whisk together flour and salt.

Make a well in the flour mixture, pour in yeast mixture and melted butter. Stir until a shaggy dough forms.

Turn dough onto a lightly floured surface; knead for 6–8 minutes until smooth and elastic, adding small amounts of flour if sticky.

Lightly grease a bowl, place dough inside, cover, and let rise in a warm spot for about 1 hour or until doubled in size.

Punch down dough, shape it into a loaf, and place it into a greased 9×5″ loaf pan.

Cover again and let rise for 30–40 minutes, until it puffs slightly above the rim.

Preheat oven to 375 °F (190 °C).

Bake for 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Remove from oven, let cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.