Pour the water into a large bowl (or the bowl of a stand mixer). Add the yeast and the sugar and let the mixture sit for a few minutes, until the yeast has bubbled and foamed.

Add 3 1/2 cups of the flour and the salt to the bowl all at once and stir just until combined. Do not knead. If you need to add a little more flour to make the dough come together, you can. It will still be sticky, but should come together.

Pour the dough into a large greased bowl. Cover and let it sit until it has doubled in volume, about 1 hour.

Once risen, remove the dough from the bowl to a floured counter. Divide the dough into two equal portions and shape each into a round. Place the rounds on a baking sheet that has been lined with parchment paper. Cover, and let rise for an additional hour.

Preheat the oven to 425ºF. Brush half of the butter onto the loaves.

Transfer the bread to the oven. Bake in the preheated oven for 10 minutes, then reduce the heat (leaving the bread in the oven) to 375ºF. Continue to bake an additional 15 minutes, or until the bread is browned and cooked through.

Remove from the oven and brush with the remaining butter. Let the bread cool for about 20 minutes before serving.