In the bowl of an electric stand mixer, (or in a large bowl, if making the dough by hand), add THREE cups of the flour along with the salt, yeast and sugar.

Add the water and oil and mix using the dough hook until combined. The mixture will be thin at this point.

Cover the bowl and let the batter rest for 10 minutes; it will be slightly bubbly at the end.

Now with the mixer running (or stirring by hand), gradually add another 3 to 4 cups of flour, until the dough comes together and clears the bottom and sides of the bowl. It will leave a lot of doughy residue on your fingers when touched while still being just slightly tacky (not overfloured and dense).

Knead for about 2 minutes until the dough until smooth.

Lightly grease a large bowl of Instant Pot insert. Transfer the dough to the prepared bowl. If using a regular bowl, cover with greased plastic wrap or a light kitchen towel. If using the Instant pot, place insert of the instant pot into the base and set to warm or yogurt mode and over with a lid from another pot or pan that will cover the inert.

Let  dough rise until doubled, about an hour or so, depending on the warmth of your kitchen. It can be ready after 30 minutes if using the Instant Pot.

Lightly punch down the dough and divide it into two equal pieces.

Grease two 8 1/2-inch by 4 1/2-inch bread pans.

Shape each piece of dough into an  8-inches long loaf. Place each of the dough loaves into the prepared pans.

Cover with lightly greased plastic wrap or thin kitchen towels and let rise until doubled and the dough has risen about 1-inch above the top rim of the pan, about an hour or so, depending on the warmth of your kitchen. You can also preheat your oven on to the lowest temperature, it is 170 degrees on min. Then turn it off and put the loaves in there to raise. I like this way since my kitchen can be cold.

Once the dough has risen, preheat the oven to 350 degrees.

Bake the loves for about for 30-32 minutes until golden and baked through.

Remove from the oven and turn the bread out onto a wire rack. Immediately brush the tops of the loaves with melted butter.

Let the bread cool at least enough to be able to slice it with a bread knife or cool completely.

You can store it at room temperature, covered in a bread bag, for a couple days, or frozen for about a month. Makes 2 loaves.