In bowl of a mixer, stir to dissolve yeast in ¾ cup warm water, and let sit 5 minutes. Add remaining 2⅔ cups water, sugar, salt, softened butter, and 5 cups flour and stir to combine. Using a dough hook, mix on low and gradually add remaining flour until dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears sides of bowl, 7-10 minutes.

Place dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a warm place to rise until doubled, about 45 minutes to 1 hour. Turn dough onto a clean, floured surface. Gently press to remove any air pockets. Divide dough in two and gently pat into a 9x12-inch rectangle. Roll up rectangle, starting on short end, into a very tight cylinder.

1/4 tspto seal seams and ends, tuck ends under, place into greased 9-inch loaf pans. Cover loosely and place in a warm area until doubled in size, 30-45 minutes. Preheat oven to 400F. Brush loaves with melted butter. Bake 30-35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195F).

Remove from oven and immediately brush with more melted butter. Cool 10 minutes, then remove from pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.