In a large bowl combine water, sugar and yeast. Mix well and allow to stand 10 minutes until foamy.
Stir down foam and add 5-6 cups flour. Mix well to form a very sticky dough. Now gradually add more flour, a little at a time, until you can knead the dough without it sticking too much. It should still be slightly sticky and very soft.
Leave the dough in the bowl and cover with a towel. Allow to autolyse for 30 minutes. Then add salt and knead it in.
Turn dough onto working surface and knead 7-8 minutes or until smooth and elastic. Knead in more flour as needed to keep the dough slightly sticky yet manageable and soft.
Grease the same bowl with butter or oil and return the dough. Toss it around to coat and cover with a towel. Allow to rise in a warm place for 1-2 hours or until doubled in size.
Punch down dough and place onto work surface. Portion into 2 equal pieces and cover with a towel. Allow to bench rest 15 minutes.
Grease 2 – 8”x4” loaf pans or line a baking sheet with parchment for free form loaves. Punch down dough pieces once more and shape into loaves. Transfer to pans. Cover and allow to rise 45-60 minutes or until doubled in bulk.
Preheat oven to 375F/190C. Bake loaves for 30-35 minutes or until golden. They should sound hollow when tapped. Remove from oven and cover with a towel. After a few minutes, remove loaves from pans and continue to cool with the towel covering them so they stay soft. Cool completely before slicing.