Add the sugar, dry yeast and warm water to a small bowl. Mix well until all the sugar and yeast has dissolved. Let this sit for 15 minutes.
Melt the butter and coconut oil in a microwave.
In a large bowl, sift the flour, and add salt. Add the yeast, and mix well. Continuing mixing the flour while you add the melted butter and oil until all the butter has been fully incorporated into the flour.
Next, add the water at room temperature gradually, while mixing the dough until the water has been fully incorporated. You should end up with a slightly sticky dough.
Place the dough on a flat surface, and start kneading it using both hands. Take turns flipping, kneading and folding the dough repeatedly until the dough is smooth and has no lumps.
Once the dough has been completely kneaded, roll it up and place it back into the large bowl. Cover the bowl with a damp cloth and let it sit overnight, giving it enough time to double in size.
When ready to bake, preheat the oven to 225 F, and start cutting parchment paper lengthwise according to how tall your bread loaf will be. Line your loaf pan with parchment paper and grease it well with butter/coconut oil.
Working with the dough, press it down fully until all the air has been completely released from it. Roll out the dough into a long log shape, and start pulling pieces to form balls that are all the same size.
Mould each piece of dough so that it’s flat at the bottom and curved at the top. Grease the piece of dough well before placing it in the pan flat side down. Place a parchment after you have laid one piece of dough, and repeat with the next piece of dough. Continue working this way, until all pieces have been placed in the loaf pan. Grease the top of the bread with butter as well before placing it on the lowest rack in the oven.
Bake for 25 minutes at 225 F, then increase the temperature to 375 F and bake it for an additional 25 to 30 minutes.