Prepare a loaf tin. Grease it well and set aside.
Add yeast to a large mixing bowl. Add half of the water and mix with a spoon until the yeast is dissolved.
Add the remaining water, sugar, and flour and knead on medium speed for 2 minutes (with a dough hook attachment).
Add the butter and continue to knead until the butter gets fully incorporated into the dough and the dough turns stretchy. This should take approximately 7 to 8 minutes on medium high speed.
Form the dough into a ball and place it in a large bowl. If the dough is sticky, add a little more flour.
Cover the bowl with a kitchen towel or cling wrap and place it is a warm place to proof. This should take approximately 1 hour depending on the surrounding temperature. The dough should almost triple in size.
Press the proofed dough to release air bubbles.
Turn the dough onto a lightly floured surface. Flatten with your fingers into a rectangle with the short side of the rectangle measuring the same as the long side of your loaf tin.
Roll the dough into a tight roll, tuck the ends underneath and pinch the sides. You can also fold the dough into 3. Place the rolled dough in the prepared loaf tin.
Let the loaf proof again until slightly more than double in size.
Bake the bread at 165°Celcius on the lowest rack in the oven.
Once baked, remove the loaf from the oven and brush the top with melted butter.
Let the bread loaf rest in the tin for about 1 minute. Turn it out onto a wire rack to cool completely.
Slice the bread after it has completely cooled down for neater slices.