1. 1. Activate the Yeast: In a large mixing bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active and ready. If it doesn’t foam, your water might not have been the right temperature, or your yeast might be old.

2. 2. Mix the Dough: Add the salt and olive oil to the foamy yeast mixture. Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.

3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. It should spring back when gently poked. If using a stand mixer, knead on medium speed for 6-8 minutes.

4. 4. First Rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat the entire surface. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until it has doubled in size. The dough should look puffy and feel airy.

5. 5. Shape and Second Rise: Gently punch down the risen dough to release the air. On a lightly floured surface, shape the dough into a loaf that fits your 9×5-inch loaf pan. Place the shaped dough into the greased loaf pan. Cover again and let it rise for another 30-45 minutes, or until it has nearly doubled in size and looks light and airy. Preheat your oven to 375 F (190 C) during the last 15 minutes of this rise.

6. 6. Bake the Bread: Bake the loaf for 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 200-210 F (93-99 C) when checked with an instant-read thermometer. If the top is browning too quickly, you can loosely tent it with aluminum foil.

7. 7. Prepare the Savory Butter: While the bread bakes, combine the softened unsalted butter, minced garlic, chopped fresh parsley, dried oregano, and black pepper in a small bowl. Mix until well combined.

8. 8. Toast and Serve: Once the bread is baked, remove it from the pan and let it cool completely on a wire rack before slicing. This is crucial for clean slices. Slice the cooled bread into thick Texas toast-style slices. Spread the savory butter generously on both sides of each slice. You can then toast these slices in a pan, on a griddle, or under the broiler until golden brown and fragrant. Serve immediately.