In a large bowl, add 1 3/4 cups flour, the sugar, salt, and allergy free butter substitute.
In a cup, activate the yeast by adding the warm water of 120-130°F to the yeast. Let sit until foamy.
Add the yeast mixture to the dry ingredients and beat with an electric mixer on a low speed for 1 minute. Be sure to scrape the bowl often with a spatula. Beat on a medium speed for 1 minute. Stir in the remaining 1 3/4 cup of flour, bit by bit, to make the dough easier to handle.
Place dough onto a lightly floured surface and knead for about 10 minutes until it become elastic and smooth.
Turn out the dough into a large greased bowl and cover loosely with plastic wrap. I always make sure to grease the plastic wrap to ensure the dough does not stick to it when risen. Allow to rise for 1 hour or until doubled in size.
Grease a 9x5 loaf pan. Set aside. Once dough is doubled in size, turn out onto a lightly floured surface and form the dough to fit into your loaf pan. Place dough inside of the loaf pan and allow to rise until doubled in size.
Preheat the oven to 425°F and move the oven rack so that the top of the loaf will be in the center of the oven. Bake for 25-30 minutes until the top is a golden brown. Thump test: sound hollow inside? It's done!
Remove from the oven and let cool on a wire rack. Wait until the loaf is completely cooled before slicing with a sharp serrated knife.