Dissolve sugar in the water in a small bowl. Sprinkle yeast over top (no need to stir) and let it stand for about 15 minutes or until mixture starts to bubble up. Meanwhile, whisk together flour and salt in a large bowl. After the yeast mixture becomes foamy, stir it up and add to the flour mixture. Stir until the flour is absorbed into the liquid.
Cover bowl with a tea towel and set aside in a warm spot to rise for 1.5 hours.
Preheat the oven to 425 degrees Fahrenheit. Grease two 1 or 1.5 quart oven-safe bowls with about a tablespoon of butter each. Punch down your dough, and then scrape it from the sides of the bowl, which takes a little finessing. Take two forks and divide the dough into two equal portions. The dough will be somewhat wet, not dry like dough that you knead. Scoop up each half and place into your prepared bowls. Let the dough rise again in a warm spot for about 30 minutes.
Bake for 15 minutes at 425 degrees, then reduce heat to 375 degrees and bake for about 15 minutes more. Remove from oven and turn loaves onto cooling racks. Let cool for approximately 10 minutes before cutting. Enjoy!