Combine the 3/4 cup warm water, yeast, and sugar in a small bowl. Stir and keep aside in a draft-free place for 5-10 minutes until frothy.

Add the flour, salt, butter, and yeast mixture to the bowl of your stand mixer. Or to a large mixing bowl, if not using a stand mixer.
 Knead the dough at low speed for 2-3 minutes, then at medium speed for 8-9 minutes, until you get a smooth, soft, slightly sticky dough. If your dough is not mixing well and not becoming smooth, add 1/4 cup of water at a time.

Transfer the dough to a lightly greased bowl. Cover with a damp kitchen towel and let the dough rise for 1.5 hours or until doubled in size.

Take the dough out on a work surface and gently degas it while patting it into a rough rectangle, about 12" * 8"

Fold the top third over the bottom. Then fold the bottom third over the other layers.
 Using a rolling pin, roll out the dough into a large rectangle, approximately 16" x 8".

Now roll the dough into a tight roll. Crimp the edges to seal. Pinch the side edges too to seal them well.
 Gently roll the shaped dough toward yourself to create surface tension for a better rise.

Place the dough in a lightly greased 8" x4" loaf pan. Cover with a damp kitchen towel and let rise for 35-45 minutes until puffy.

Meanwhile, preheat your oven to 350°
 Bake the risen dough for 30-35 minutes or until the top is golden brown and the bottom sounds hollow when tapped.

Let the bread cool for 2-3 hours, before slicing. Enjoy!