In a small saucepan heat the water just to a simmer. Add 2 Tablespoons of the butter (not all of it) and let it melt. Set it aside to cool off a little. You don't want it warmer than body temperature.

Now pour the water/butter mixture into the dry ingredients. Stir that in well with a spoon or dough hook.

Add flour a little at a time and mix until you have a soft dough.

OR mix everything up in a stand mixer.

Turn out onto a lightly floured surface and knead until the dough is elastic and not too sticky, about 8 to 10 minutes.

OR use the dough hook attachment on your mixer and knead for 5 to 8 minutes.

Coat your mixing bowl with olive oil.

Form the dough into a ball and put it in a greased bowl, turning to grease the top.

Cover with a damp bread cloth or plastic wrap and put in a warm draft-free place to rise until doubled, about 1 hour to 1 1/2 hours.

After the dough has doubled, punch it down and turn out onto your counter top.

Divide the Italian Bread dough into 2 equal pieces.

Pinch the seam together and place the log seam side down on a greased or baking sheet lined with parchment paper. Tuck the ends under.

Do the same with the other piece of dough.

If you are using bannetons, place the log seam side up and pinch the seam together.

20 minutes before baking, preheat your oven to 350 F.

If using bannetons, turn the loaves out onto a baking sheet.

Melt the remaining 2 Tablespoons of butter and brush over the top of each loaf.

With a sharp knife or a bakers lame, make a few slashes across the top of the dough.

Bake for 35 to 45 minutes until the crust is a lovely golden brown.

Brush the remaining melted butter over the tops of the loaves. Then cover with a clean, dry tea towel to help keep the steam in and create that soft crust.

Allow to cool completely before slicing.