Mixing the dough if using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast Add the water. With a rubber spatula, mix until the water is absorbed and the ingredients form a sticky ball.

Mixing the dough if using active-dry yeast: In a small mixing bowl, dissolve the sugar into the lukewarm water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active.

Meanwhile, in a large mixing bowl, whisk together the flour and salt. When the yeast, water & sugar mixture is foamy, stir it up, and add it to the flour mixture. With a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky ball. .

Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1½ hours, until the dough has doubled in bulk.

Set a rack in the middle of the oven and preheat to 425°F.

Generously grease two 1-quart oven-safe bowls with the softened butter.

Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl by quarter turns as you deflate, turning the mass into a rough ball.

Using your two forks and working from the center out, separate the dough into two equal pieces. Use the forks to lift each portion into a prepared bowl. Do not cover the bowls.

Let the dough rise for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until the top of the dough just crowns the rims of the bowls.

Bake for 15 minutes. Then reduce the heat to 375°F and bake for 15 to 17 minutes longer, until evenly golden all around. Remove from the oven and turn the loaves out onto cooling racks. Allow the loaves to cool for 15 minutes before cutting.