Combine water, sugar, melted butter (or oil), yeast, and one cup of flour in a stand mixer bowl fitted with a dough hook.

Cover the bowl and let the mixture rest for 10 minutes. The batter will be slightly bubbly after 10 minutes.

Add salt and remaining flour to this batter and beat on low speed until everything is combined. Then continue beating on medium speed until the dough comes together and pulls away from the sides of the bowl.

If the dough is too wet and sticky and does not pull away from the sides, add a little more flour, one tablespoon at a time. However, do not use too much flour, as the dough should be soft and supple.

Once the dough comes together, knead it in the stand mixer for 4-5 minutes. You can also knead the dough with your hands on a lightly floured surface.

Lightly grease a 9x5-inch loaf pan.

Once the dough is ready, punch it down to release the air. Place the dough onto a lightly floured surface and roll it into a thick, large rectangle about 9x15 inches. Roll it into a 9-inch log and place it in the greased loaf pan.

Cover the loaf pan with a clean kitchen towel or plastic wrap. Allow it to rise for about an hour until the dough is about 1 inch above the pan.

Preheat the oven to 350°F (180°C).

Bake the bread for 30-35 minutes until the top is golden brown. Remove the loaf pan from the oven and immediately brush the top with melted butter.

Let the bread cool in the pan for a few minutes, and then tip it onto a cooling rack and allow it to cool completely.

Store the White Sandwich Bread, tightly covered, at room temperature for three days.

The bread freezes well. After baking, allow it to cool completely, then cover it with cling wrap and place it in a freezer-safe bag or container.