In a large bowl, combine warm water, sugar, and yeast; let it sit for 5-10 minutes until foamy.

Add melted butter and salt to the yeast mixture, then gradually mix in all-purpose flour until a shaggy dough forms.

Knead the dough on a lightly floured surface or with a stand mixer for 8-10 minutes until smooth and elastic.

Lightly grease a large bowl with oil, place the dough in it, cover, and let it rise in a warm, draft-free place for 1 to 1.5 hours until doubled.

Gently punch down the dough, roll it into a rectangle the length of your loaf pan, and then tightly roll it into a log, pinching the seam closed and tucking the ends.

Lightly grease a 9x5-inch loaf pan, place the shaped dough seam-side down, cover loosely, and let it rise again for 30-45 minutes until about 1 inch above the rim.

Preheat your oven to 375°F (190°C) during the second rise.

Bake the bread for 30-35 minutes until golden brown and the internal temperature reaches 200-210°F (93-99°C).

Immediately remove the bread from the pan and cool completely on a wire rack before slicing to prevent a gummy texture.