Mix Dry Ingredients: In the bowl of an electric stand mixer (fitted with the dough hook) or in a large mixing bowl, add 3 cups of flour, salt, instant yeast, and sugar. Mix lightly with a wooden spoon.
Add Wet Ingredients: Add the warm water and olive oil to the dry ingredients. Stir to combine. Let the mixture rest for 10 minutes to allow the yeast to activate (it should get bubbly).
Add Flour & Knead: With the dough hook attachment, gradually mix in 3–4 cups of flour (up to 5 if needed, depending on humidity and flour type). Keep mixing until the dough pulls away from the sides and forms a soft, slightly tacky ball. Knead with the mixer for 4–6 minutes until smooth and elastic.
First Rise: Lightly grease a large bowl and transfer the dough into it. Cover with greased plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about an hour, or until doubled in size.
Shape the Loaves: Punch down the dough lightly and divide it into two equal pieces. Shape each piece into a thick rectangle, then roll up each piece, pressing on the seams to seal.
Second Rise: Place the shaped loaves into greased bread pans. Cover with lightly greased plastic wrap or a damp kitchen towel and let the dough rise until it’s about 1 inch above the rim of the pan (about 1 hour).
Bake: Preheat your oven to 350°F. Bake the bread for 30-35 minutes, or until golden brown on top and baked through.
Finish and Cool: Remove from the oven and immediately turn the bread out onto a cooling rack. Brush the tops with melted butter for a soft finish. Let the bread cool completely before slicing.
