In a small bowl, stir together the warm water, yeast, and sugar. Let stand until foamy, about 5 minutes.

If the yeast mixture does not foam, your water was too hot or cold, or the yeast was expired.

In a stand mixer fitted with the dough hook, stir together 3 cups of the flour and the salt. Add the yeast mixture and mix on medium speed. With the mixer still running, slowly add the remaining flour, ¼ cup at a time, until the dough starts to form. You may need 2 cups to 2½ cups of flour.

Continue mixing until the dough is slightly tacky but pulls away from the sides of the bowl, about 5 minutes.

On a lightly floured surface, gently knead the dough into a ball. Spray a large bowl with cooking spray and place the dough in it. Cover the bowl with a towel and set in a warm place for an hour or until double in size. The rising time will depend on the warmness of your kitchen.

Line a large, rimmed baking sheet with parchment paper and set aside.

Lightly punch down the dough to release the air. Split the dough into two equal balls on a lightly floured surface and press each ball into a rectangle about 1 inch thick. Starting with the long end, roll each rectangle into a 12-inch long log, pressing out the air bubbles as you roll. Pinch the seams together to seal and place the loaves seam side down about 4 inches apart on the lined baking sheet.

Using a sharp razor blade or knife, score the top of the loaves with shallow angled lines about 2 inches apart. Cover the loaves with a towel and allow them to rest at room temperature until they are nearly doubled in size, for about 40- 45 minutes.

Preheat the oven to 375°F (190°C). Place a small, rimmed pan on the bottom rack of the oven.

Place the loaves in the oven on the center rack above the empty pan.

Place a few ice cubes in the empty pan and close the oven door. Ice cubes create steam, which will harden the crust. However, this step is optional, and you can skip it.

Bake until golden brown, 25 to 30 minutes. Remove from the oven and brush melted butter on the hot loaves if desired. However, brushing the butter will soften the crust slightly, so skip for the crispier crust.

Allow the loaves to cool for at least 15 minutes before slicing.